Recipe: Planked wild salmon with nectarines, honey and ricotta

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Chef Ned Bell celebrates salmon with this sweet-and-savoury recipe. Utilizing a cedar plank for cooking — which “pays homage to the First Nations peoples” of the West Coast, according to Bell — this flavourful fish recipe boasts a smokiness thanks to the wood plank, along with rich flavours from ricotta, honey, almonds and more:

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Planked Wild Salmon with Nectarines, Thyme, Honey, Almonds and Ricotta

1.5 lb (680 g) salmon filet, skin-on

1 tbsp (15 mL) extra virgin olive oil

1 dash flaky sea salt

1 dash black pepper

4 sprigs thyme leaves only, plus extra for garnish

4 nectarines or apricots halved

2 tbsp (30 mL) honey

4 oz (114 g) fresh whole-milk ricotta

1 garden salad to serve

Soak the cedar plank in water for at least 30 minutes and up to a day before using. Preheat the grill to medium (about 350 F).

Use paper towels to pat the fish dry. Rub all over with olive oil, and season both sides with salt-and-pepper. Sprinkle the thyme leaves over the salmon (leaving some for the nectarines and for the garnish), and press to adhere.

Put the plank on the grill directly over the flames. Cover the grill and allow the plank to heat until starting to just smoke, about 2 minutes. Turn and repeat on the other side.

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Add the fish skin side down to the plank. Add the nectarines cut side up. Drizzle the nectarines with honey, sprinkle with most of the remaining thyme leaves, and a little salt.

Cover the grill and cook for 7-12 minutes or until fish is almost opaque all the way through and flakes easily, and the nectarines are caramelized and tender. (If the plank gets too hot and ignites, spritz it with water from a spray bottle.)

Alternatively, you can grill the salmon directly on an oiled grill grate for 3-4 minutes per side, and roast the nectarines in a baking dish in a 400 F oven for 12 minutes.

To serve, add a couple of tablespoons of ricotta over each piece of fish, and sprinkle with the almonds. Garnish with thyme. Serve with a garden salad.

Serves four. 

Excerpted from Lure by Ned Bell and Valerie Howes. Photos by Kevin Clark. Copyright 2017 by Chefs for Oceans, recipes copyright by Ned Bell. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.