Summer Grill - Cedar Planked Salmon

Addthis

Cedar plank salmon has become all the rage. Menus everywhere highlight this unique dish and cooking style. How does it work? Does it have to be cedar? Does it have to be salmon? This month we’re taking some of the mystery away from this delicious dish and suggesting some options. After gardening, spring cleaning, and taking care of the family, you can create a delicious barbecue dinner with very little fuss and very gourmet results. So, let’s go planking!

Some Notes to remember:


Cooking on wood does not have to be done on the barbecue. You can get similar results by baking your entree in a 450° oven. The board just needs to be placed on top of a baking sheet. Line it with parchment or foil for easy clean up.

You can use almost any type of plank: almost any. Some woods are toxic. Stick with cherry, walnut, cedar and maple. Stay away from hemlock, plywood, or lumber from the carport.

Chicken fillets can be planked as well as salmon. Try coating the chicken in a combination of mayonnaise, lemon juice and zest, tobacco, and chilli peppers. Then, cook as described for the fish fillets.

Apart from salmon, cod fillets on a maple plank are wonderful. Lightly toss the cod in a combination of olive oil, maple syrup, and a sprinkling of salt before cooking.

 

RECIPE:

Use either pre-portioned pieces of salmon or a whole salmon fillet. The salmon can have skin, or not. But, if skin is present, cook skin-side down.

Marinade:
• 3 tablespoons grainy Dijon
• 2 tablespoons honey
• 3 tablespoons olive oil
• 1 teaspoon ‘Herbs de Province’ or Italian seasoning
• Ground pepper and pinch of salt

 

 Pre-heat barbecue to ‘very hot.’ Gently toss the salmon in the marinade. Do not allow it to sit for too long, as this will change the consistency of the fish. Place the salmon on top of the plank, then place on barbecue rack (or in oven). Turn the element off over the section you have the salmon, but leave the element on high on the opposite side. Close the lid and allow to cook for approximately 20 minutes. Smoke will escape from the barbecue, which is natural. If you see huge billows, it most likely means your plank is on fire and you’ll want to put it out! Keep a spray bottle handy for just such an occasion.

This dish can be served directly from the plank or can be plated. Top the salmon with a salsa made from roasted peppers and onions and a splash of apple cider vinegar. Serve with a wild rice pilaf, tossed salad or grilled vegetables for a spring dish that will satisfy all your senses.
Lisa Garvie at Masters Touch Catering can be reached at (250) 751-1629 or on
www.masterstouchcatering.com. Contact Lisa to give any event some culinary flair! Read this article and see other recipes on www.islandtimesmagazine.ca today! Send your comments to comments@islandtimesmagazine.ca