KMTR-NBC Channel 16
December 18, 2002
Morning Show with Kimberly Walters and Tim Joyce

As a guest on today's Morning Show, Chef Becky prepared the traditional Native American dish, Plank Salmon. After soaking an untreated Western Red Cedar plank in water for 30 minutes, the plank is seasoned with vegetable oil, and then heated by itself in a 350 degree oven. Once the wood has been preheated, the salmon filets can be placed on the plank and covered with the delicious sauce and then baked.

Sesame asparagus makes the perfect side dish to plank salmon, or a great number of other Asian dishes.

Plank Salmon

2 6 oz salmon filets (thin is best)
1 tablespoon butter
1 tablespoon ketchup
1 tablespoon Dijon Mustard (grainy type)
1 tablespoon soy sauce
1 tablespoon dry vermouth, white wine, or beer

Preheat cedar plank in a 350 degree oven.

Add all ingredients except salmon to a small saucepan over medium low heat. Stir until ingredients are thoroughly combined and butter has melted.

Remove plank from oven. Place salmon on plank. Cover filets with sauce. Bake salmon for approximately 25 minutes, or until fish is opaque and flakes easily with a fork.

Makes 2 servings.

Sesame Asparagus

1 pound asparagus
2 tablespoons olive oil
2 tablespoons shallots, minced (can substitute minced onion)
1 tablespoon sesame seeds
2 teaspoons soy sauce
2 drops sesame oil
1 pinch pepper

Preheat large skillet with oil. Place trimmed asparagus in hot skillet and stir occasionally for approximately 5 minutes.

Add shallots and sesame seeds to pan. Stir frequently to prevent shallots from burning. After shallots have turned clear (about 2 minutes), add soy sauce, sesame oil, and pepper. Shake pan to coat asparagus with all ingredients. Cook for 30 more seconds and remove from heat.

Makes 2 servings.