INSIDE NMAI
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FROM THE MITSITAM CAFE
Cedar-Planked Fire-Roasted Salmon
COOKBOOK
Berry Glaze: ¼ cup fresh or frozen huckleberries or blueberries ¼ cup fresh or frozen blueberries ¼ cup fresh or frozen raspberries ¼ cup fresh or frozen blackberries 2 to 3 tablespoons water 2 tablespoons sugar
Salmon: ¼ cup dried juniper berries 1 to 2 teaspoons salt 1 three-pound salmon fi llet, preferably wild Pacifi c salmon, pin bones removed
Soak a 12-inch cedar plank in water to cover for at least 6 hours; drain.
For the berry glaze: In a medium saucepan, combine all the ingredients for the glaze and bring to a boil over medium heat. Reduce the heat to low and cook, stirring occasionally, for about 8 minutes, or until thickened. Remove from the heat and set aside.
For the salmon: Preheat the oven to 400°F. In a spice grinder or mortar, grind the juniper berries to a powder. Empty into a small bowl and add the salt; stir to blend. Rub the mixture evenly over the fl esh side of the salmon. Place the salmon on the drained plank, skin side down, and bake for 8 minutes. Remove from the oven, leaving the oven on, and brush the berry glaze evenly over the fi llet. Return to the oven and bake for another 8 to 10 minutes, or until the salmon is just slightly translucent in the center. Remove from the oven and serve on the plank, if desired, with extra glaze alongside. Serves 4 to 6
46 AMERICAN INDIAN SUMMER 2015
© 2010 RENÉE COMET PHOTOGRAPHY, INC., RESTAURANT ASSOCIATES, AND SMITHSONIAN INSTITUTION
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