Plank-Smoked Salmon With Sake Brine & Wasabi Mayonnaise

Looking for new ways to cook up that beautiful wild Salmon that you caught at one of our lodges this summer? Try out this tasty recipe from Ted Reader aka the "Godfather of the Grill" who recently confirmed his attendance for the 2016 Ultimate Grill Showdown being held at North Island Lodge May 30 to June 3, 2016.If you missed it in 2015, Ted Reader was one of the celebrity BBQ chefs that took our 24 guests on an extraordinary grilling adventure in between epic days out on the water enjoying the world's best Salmon fishing.

* Chef Ted Reader approves his smoked brisket at the 2015 Ultimate Grill Showdown.Be sure to watch the 2015 Ultimate Grill Showdown event video below and follow this link for more information on the 2016 Ultimate Grill Showdown. https://youtu.be/5gx-P7c7xng

Plank-Smoked Salmon With Sake Brine & Wasabi Mayonnaise

Serves 6For the fish- 1 ½ (375 mL) brewed soy sauce (such as Kikkoman)- ½ cup (125 mL) sake- ¼ cup (60 mL) mirin- 1 cup (250 mL) firmly packed brown sugar, plus extra for grilling- 12 thin slices peeled fresh ginger- 6 cloves fresh garlic, minced- ½ tsp (2 mL) Asian chili sauce- 1 tbsp (15 mL) coarse kosher salt- 2 lb (900 g) side of Salmon, skin on, pin bones removed- Freshly ground black pepper to taste- Fresh sage leaves, lightly choppedFor the mayonnaise- 1 cup (250 mL) mayonnaise- 1 tbsp (15 mL) wasabi paste- 1 tsp (5 mL) fresh ginger, minced- 1 clove fresh garlic, mincedIn a bowl, combine the soy sauce, sake, mirin, brown sugar, sliced ginger, garlic, chili sauce and kosher salt, Whisk together until the sugar and salt have dissolved.Place the Salmon fillet, skin side down, in a shallow glass dish large enough for the fillet to lie flat. Pour the marinade over. Cover and place in the refrigerator for at least 12 hours. Turn the fillet every few hours to allow the marinade to penetrate all over.Remove fillet from marinade and set, skin side down, on the grilling plank. Refrigerate for 2 hours to allow the remaining marinade to set on the surface of the Salmon. Season Salmon with a little black pepper – not a lot, just a little. Sprinkle with a little extra brown sugar.Fire up your grill to 350-450°F (180-230°C).Place the Salmon plank on the grill and sprinkle Salmon with the sage. Close grill lid and plank smoke for 25-35 minutes, until the Salmon is just done and can easily flake with a fork. Remove Salmon from grill. Sprinkle surface of Salmon with chopped fresh sage.To make the Wasabi Mayonnaise, whisk together the mayonnaise, wasabi paste, minced ginger and garlic. Set aside.Slice Salmon into six equal portions and serve with a dollop of Wasabi Mayonnaise.Enjoy!