 |
Diving Duds
Lycra
suits, wet suits, and accessories
for SCUBA diving and other water sports. |
Cedar-Planked
Salmon
For a summer party try the Cedar-Planked Salmon. As it
grills on the cedar plank, the salmon is infused with
complex flavors. Once it’s finished, whisk from the grill
to the table — leave on the plank for a beautiful
presentation.
Printable Version (pdf)
 Ingredients
- 1 Cedar plank for grilling (available at most supermarkets or
BBQ shops)
(about 16 in. long, 7 in. wide, and ½ in. thick)
- 1 whole salmon fillet with skin (about 3 lbs.) Recommend fresh
Alaskan Sockeye Salmon.
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- ¼ cup minced fresh chives
- ½ teaspoon kosher salt
- Fresh whole chives (optional)
Prep time: About 15 minutes, plus at least 2 hours to soak plank
(to avoid scorching on grill)
Grill time: 25 to 30 minutes
Makes: 6 to 8 servings
Notes: Salmon will continue to cook on the hot plank after it’s
removed from the grill, so serve immediately.
Preparation
- Place cedar plank in a sink or a deep pan large enough to hold
it lying flat. Add water to cover plank; if necessary, place
another pan on top to keep plank submerged. Let plank soak at least
2 hours (to avoid scorching on grill).
- Prepare barbecue grill and preheat for indirect-heat cooking
(the charcoal or gas flame is balanced on the sides, not directly
under the food).
- Rinse salmon and pat dry. Remove plank from water and pat dry.
Place salmon skin-side down on plank. Trim the salmon to fit plank,
if necessary. In a small bowl, whisk together lemon juice, oil, and
minced chives. Spoon mixture evenly over salmon, then sprinkle with
salt.
- Set plank on center of grill (not over direct heat).
Cover charcoal grill and open vents; close lid on gas grill. Cook
until salmon is opaque but still moist-looking in center of thickest
part (cut to test), 25 to 30 minutes.
- Serve salmon on plank or transfer to a clean platter (see
notes); if desired, garnish with fresh whole chives. To serve, cut
salmon into pieces and slide a spatula between meat and skin.
Per serving: 357 calories, 58% (207 calories) from fat; 35 g
protein; 23 g fat (4.4 grams saturated); 0.5 g carbohydrate (0.1 g
fiber); 105 mg sodium; 103 mg cholesterol
Printable Version
(pdf)
Recipe provided by
KittysKitchen.com
|
