Chef's Quick Tips: Cedar plank salmon hors d'oeuvre

This week, Chef David Foster, shows Tina Redwine how to make personalized meals.
Cedar plank salmon hors d'oeuvre that's spicy, sour, sweet and smokey with  jalapeno peppers and a maple sugar glaze. 

This makes a quick light hors d'oeuvre that will impress. Rustic and easy to pass around with very little clean up
Cedar plank salmon hors d'oeuvre 

Marinade

3 Tbsp soy sauce
1 Tbsp rice wine vinegar
1 tsp chopped garlic
1/2 tsp grated ginger
1 Tbsp brown sugar
Pinch black pepper
Pinch crushed red pepper
Salmon

1 lb skinless salmon filet sliced into thin slices
1 jalapeno pepper diced without seeds and   ribs
2 Tbsp brown or Maple sugar
1 Blowtorch
Cedar plank non treated(Lowe's or home Depot)
Directions:
Mix all together thoroughly in a small bowl. Add the salmon to the mixture and set aside for 10 minutes. Take a cedar plank to use as a serving tray and place the salmon pieces evenly around the plank. Sprinkle the chopped jalapenos over the salmon and then the sugar. Use the blowtorch to caramelize the sugar on top of the salmon pieces and to toast the wood slightly giving the salmon a smoky flavor
Contact:
David Foster
Personal Chef