Asian Barbecued Salmon Canapes

Note: You’ll also need a new food-safe cedar plank that’s large enough to hold the fish with about an inch of margin around the edges.

Soak the cedar plank in warm water for 1 to 2 hours, making sure that it stays submerged.

Combine 1/2 cup of the chili sauce and the hoisin sauce in a small bowl, whisk to combine and set aside.

Start your grill and prepare for direct cooking over medium heat (375-400ºF).

Remove the plank from the water and pat dry with paper towels. Place the fish on the plank, skin-side down, and brush the flesh side with a light coating of the chili sauce mixture. Note: If the fillet has a thin tapered belly edge, fold it under so that the fish is of uniform thickness.

Put the planks on the grill grate directly over the coals/flame, close the lid, and cook 15 minutes. Brush the salmon with another light coating of the chili sauce mixture, close the lid and continue cooking until the internal temperature of the fish is 145ºF (10-15 minutes).

Remove the plank to a sheet pan, brush the fish with another light coating of the glaze, set aside and let cool. Once cooled, carefully remove the fish from the plank (leaving the skin), wrap in plastic wrap and refrigerate. Note: You can prepare the salmon a day or two in advance.

Combine the remaining chili sauce and cream cheese in a small bowl and whisk to combine. Put the mixture into a gallon-size zip-top bag and seal while removing the excess air. Make an improvised (and disposable) piping bag by cutting off about 1/8″ of one lower corner of the bag (or insert a standard piping tip), set aside.

Peel the cucumbers and reserve the strips of peel from one. Cut the cucumbers on a diagonal into 1/4″ slices and arrange them on a large serving platter. Mince the reserved peels to use as a garnish.

Flake the salmon and put a small mound on each cucumber slice. Pipe a dollop of the cream cheese mixture on each, and garnish lightly with the minced cucumber peel.

Serve and enjoy!