Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates and total proteins in grams for the ingredient listed. This recipe has about 11 grams of carbohydrates and 46 grams of protein per serving.
1 plank of wood large enough to accommodate salmon filets (C=0g)
2 tablespoons maple syrup (C=26g) 2 teaspoons New Mexican chile powder (C=2.4g) 2 cups miniature sweet peppers, red and yellow (C=12g) 3 tablespoons extra virgin olive oil (C=0g) 4 king salmon filets, about 7 ounces each, cleaned of all bones and fatty tissue (C=0g) (P=175g) Sea salt (C=0g)
Freshly ground black pepper (C=1g) 2 tablespoons fresh lemon juice (C=2.6g)
2 tablespoons red pepper oil (C=0g) 1/4 cup chiffonade sweet basil (C=.4g) 4 sprigs of basil for garnish (C=0g)
Place plank on lower rack of oven (or on a grill) and preheat to 400 degrees, about 30 minutes.
In a small pan, warm the maple syrup. Add the chile powder, cooking for 2 minutes. Remove from heat and allow to cool.
Place the miniature peppers on the grill, cooking until tender and slightly charred about 3 minutes. Turn over to finish cooking about 3 to 5 more minutes. Transfer to a metal bowl and cover with plastic.
Remove the plank to a cake rack and rub a little olive oil on the wood. Lay the salmon filets skin side down on the plank. Brush the chile-maple syrup over the salmon. Season fish with salt and pepper to your taste.
Return the oak planks to the oven or grill and cook until the fish are done, about 20 minutes depending on the thickness of the filets.
Meanwhile, remove the stems from the peppers and tear into four to six strips lengthwise. Add the lime juice, red pepper oil and basil to combine. Season with salt and pepper to taste.
To serve: Position the salmon filets in the center of each warm serving plate. Divide and mound the pepper mixture atop the salmon filets. Garnish with the basil sprig and serve immediately. Makes 4 servings.
Per serving: 547 calories; 36 g fat (9 g saturated fat; 59 percent calories from fat); 11 g carbohydrates; 125 mg cholesterol; 326 mg sodium; 46 g protein; 2 g fiber.
Jimmy Schmidt is chef/owner of the Rattlesnake in Detroit and the Spotlight 29 Casino in Palm Springs, Calif. You can reach him online at onemadchef@rattlesnakeclub.com.
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