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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Maple Salmon

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Maple Salmon

Ingredients
1 cedar plank, soaked in water for at least 2 hours
2 salmon fillets skin on or off
Salt and ground black pepper
1/8 cup maple syrup
2 tablespoons (1/4 stick) butter, melted
1 tablespoons Dijon mustard
1 teaspoons apple cider vinegar
1/2 teaspoon Worcestershire sauce

Directions:
Season the salmon with salt and pepper. In a small bowl, whisk together the syrup, butter, mustard, vinegar, Worcestershire sauce, and some black pepper to make the glaze. Brush the salmon tops generously with the glaze and set aside for an hour or so. Preheat the grill to medium-high. When the grill’s temperature hits 400 degrees, place the soaked cedar plank on the grill and let sit for about a minute before flipping over. Place salmon on the plank skin or bottom-side down and cook until the salmon has a nice brown shiny glaze and is firm (not hard) to the touch, about 10 minutes. It is difficult to give a set time since “doneness” depends upon the thickness of the salmon and the heat of the grill.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.