Amy Riolo: Hi! I'm Chef Amy Riolo with the Horseradish Information Council. Today, we're making Cedar-Planked Salmon with Asian marinade.

So to begin making our Asian marinade the first thing that we'll do is put our low sodium soya sauce, 1/4 cup, 3 teaspoons freshly grated ginger root which is delicious, 2 teaspoons Dijon mustard, 4 teaspoons of your favorite brand of prepared horseradish. Today, I'm using a wasabi flavored horseradish and just sort of whisk those in together and then I'm going to add my 3 teaspoons sesame oil and 2 teaspoons sweet rice wine, mirin.

So now that this is combined together I'm just going to place my salmon in and turn it coat. Four 6-ounce salmon fillets. I'm going to make sure it gets coated all the sides. Now I'm just going to pour the remainder of my marinade right over the top and let that sink down into the salmon. Then I'll cover this and refrigerate it for 46 hours. When we come back we'll fire up our cedar planks and we'll start making our salmon.

So I've just finish to marinating the salmon in wonderful mustard and horseradish marinade for four hours. That exactly what we need. You can see that the salmon has really started to soak up the sauce a little bit or it's not quite as liquidy as it was before. Now I preheated my oven to 350 degrees and I've got the cedar planks inside.

One or two untreated red cedar planks soaked, submerged in a roasting pan full of water for 4 to 6 hours. They've been heating for about 10 minutes that helps them to get heated through and then when you put the salmon on, they just start to cook right away. If you don't have the cedar plank, it's no problem. You can just use a baking sheet that's being greased with a little bit of oil. We're actually using two cedar planks and if you want to use one or two as long as you can accommodate the salmon that's all that you need.

Let's go ahead and take our salmon and place it into the oven now. You just want to make sure and space the fillets a little bit of part and make sure that they are all on top of cedar planks. That way you don't get any spill in your oven.

So our salmon has finished baking. It's has been about 15 minutes in my oven or if you're at home probably about 20 to 30 in a convention oven. Then we can just pull our planks right out. You can see how nice and golden the top of the salmon has got. It's exactly what we're looking for. You could actually serve these right on the cedar planks, because it's nice and kind of a roastic felling to your table and here you have our Cedar Plank Salmon with Asian marinade.

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