Denzel Sandberg's sauces have won 25 international food awards, including the coveted Golden Chile at the 2005 Fiery Foods Challenge in Fort Worth, Texas, as well as several 1st place showings in the Scovie Awards held in Albuquerque, New Mexico. Find out more about Denzel at www.denzelshotsauce.com.
Together, Ronnie and Denzel make award-winning Natural Champions BBQ sauces and Real BBQ products.
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Planked Salmon with Canadian Maple BBQ Sauce
Makes 8-10 servings
What could be more Canadian than maple syrup? Well, how about BC wild salmon cooked on a cedar plank and glazed with Ronnie & Denzel's NATURAL CHAMPIONS Canadian Maple BBQ Sauce!
Cedar-planked Salmon with Canadian Maple BBQ Sauce
Makes 6-8 servings
This is about as Canadian as you can get, barbecue-wise. For this recipe we've recommended Ronnie & Denzel's new BBQ sauce, Canadian Maple, but you can substitute your favourite barbecue sauce - the sweeter and tangier, the better. Note: Wild BC sockeye and spring salmon are in season right now.
1 cedar cooking plank, soaked overnight or at least 2 hoursA spray bottle filled with water (in case of flare-ups)1 whole, boned fillet of wild Pacific salmon, about 3 lb / 1.5 kg, skin onkosher salt and freshly ground black pepper1 tsp / 5 mL granulated onion (or onion powder, if you can't findgranules)1/2 cup Ronnie & Denzel's NATURAL CHAMPIONS Canadian Maple BBQ Sauce (oryour favourite sauce)A head of green leaf lettuceLemon wedges and parsley sprigs for garnish
Season the skinless side of the salmon with salt, pepper, and granulated onion. Let the salmon sit for 10-15 minutes at room temperature, until the rub is moistened.
While the salmon is sitting, preheat the grill on medium-high for 5-10 minutes, or until the chamber temperature rises above 500 degrees F / 260 degrees C. Rinse the soaked plank and place it on the cooking grate. Cover the grill and heat the plank for 4-5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low. Season the plank with kosher salt and place the salmon, skin-side-down, on the plank.
Cover the grill and cook the salmon for 10 - 15 minutes, or until the fish has an internal temperature of 135 degrees F / 57 degrees C. When the salmon is nearly done, apply a light glaze of the barbecue sauce with a basting brush. Check it periodically to make sure the plank doesn't catch fire, and spray the burning edges with water if it does, making sure to close the lid afterwards.
When the salmon is done, apply one more light coating of barbecue sauce and transfer the fish, plank and all, to a heatproof platter that you've artfully covered with lettuce leaves to make a kind of bed for the salmon and the plank. Garnish the salmon with parsley sprigs and lemon wedges and bring it to the table for your guests to enjoy.