Cedar-Planked Alaskan King Salmon with Dijon-brown sugar rub, Jack Daniel’s creamed corn, & frizzled yams
Submitted by Devin Levine, CEC, Executive Chef, Southern Hills Country Club, Tulsa, Okla.
by C&RB Staff (editor@clubandresortbusiness.com)
June 2007
| Amt | Ingredient |
| 2 lbs. | Alaskan king salmon |
| 3/4 cup | brown sugar |
| 1/4 cup | Dijon mustard |
| salt and pepper to taste | |
| cedar plank, soaked in water |
Procedure:
• Wipe excess water off cedar plank and rub with a little Wesson oil or spray with Pam non-stick spray.
• Place cedar plank in 400° oven for about 10 minutes, arrange salmon fillets on plank and brush top with brown sugar & Dijon paste.
• Bake in oven for approximately 10 minutes or until salmon is browned on top.
For the Jack Daniel’s Creamed Corn
| Amt | Ingredient |
| 4 ears | fresh corn, cut from cob |
| 1/2 cup | chicken stock |
| 1/2 cup | heavy cream |
| 2 tbsp. | shallots, chopped |
| 2 tbsp. | butter |
| 1 tsp. | garlic |
| 1/2 cup | Jack Daniel’s Whiskey |
| 1/4 cup | brown sugar |
| 2 tbsp. | chives |
| salt and pepper to taste |
Procedure:
• Melt butter in skillet, add shallots and garlic, and sauté till tender and translucent.
• Add corn and sauté for a few minutes, add brown sugar and whiskey, and allow to simmer to reduce and combine.
• Add chicken stock and heavy cream, and let simmer to reduce and thicken. Adjust seasoning and add chives just before serving.
• Serve salmon on bed of creamed corn and top with frizzled yams; garnish with additional chopped chives. Bon Appetit!
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