Peach Ginger Glazed Salmon With Soy, Shallot and Thyme May 23 2014

I have always enjoyed salmon prepared with a souffle-like inside and a crispy outside, so I thought of a recipe with one of my jams that I knew would caramelize— giving the salmon that sought-after texture. I played around with a few versions and came up with this one that has become my favorite go-to salmon recipe. I love salmon cooked on the grill outdoors, but if you haven't got one, fret not: any broiler set to 500 °F will also work, though cooking times may vary— about 6-7 minutes should do the trick.
    Makes two 8 oz portions.

    This dish can be made with pre-soaked cedar planks, or in the oven on a rimmed baking sheet. I recommend using good quality olive oil, under a year old. For the salmon, I prefer Scottish.

    Ingredients:
    3 Tbsp extra virgin olive oil
    2 tsp low-sodium soy sauce
    1 whole shallot, finely chopped
    4-6 sprigs of fresh thyme leaves, removed from the stem
    1 salmon filet (about 16 oz)
    sesame seeds (optional)

     

    For the Glaze:

    1. In a small saucepan set over medium-high heat, sauteé diced shallots in extra virgin olive oil until soft and translucent— about 2 minutes.

    2. Add Peach Ginger Jam, and reduce just slightly, for about 1 minute.

    3. Add low-sodium soy sauce, and stir to combine, cooking for 1 minute over medium heat.

    4. Remove the saucepan from direct heat, and add the thyme, and stir to combine.

     

    For the Salmon:

    1. One to two hours before grilling, soak the planks in wine, sake, cider, or water.

    2. Heat your gas or charcoal grill to a medium heat-setting.

    3. Arrange the planks on the grill in a single layer so they are in contact with the grill grates. Allow a little space on the sides for heat and air to flow.

    4. Paint a generous coating of the jam glaze on your salmon filet, and lay it skin-side down in a single layer on top of the cedar planks. Cover the grill.

    5. Start checking the salmon for doneness after about 10 minutes. Small fillets will cook more quickly than larger cuts. The salmon is done when it is uniformly pink in the center. Sprinkle with sesame seeds, if desired.