Over the years I've had several opportunities to enjoy salmon grilled atop a cedar plank. Each time I remember thinking "Oh, this is easy. I can do this at home. No sweat." Mmm...not so much. My gas grill didn't allow for the flame down to be adjusted to a point low enough to keep from catching the cedar plank on fire (bad, because you may not realize it right away since the grill lid is closed for cooking). Also, I wasn't soaking the plank properly--you need to place something heavy on the plank and keep it fully submerged in water for several hours (I let it soak all day). Now that I have a charcoal grill (yep, still singing the praises and giggling at converting my parents who thought it was just a waste of time and energy) I decided to try again. It seems to work better because when you let the coals of charcoal burn down, there is no actual flame to ignite the board. This time I wanted to try a seasoning I've heard so much about. Get ye to Williams-Sonoma and buy some of this Potlatch Seasoning. They also carry the cedar planks, but some grocery stores even have these now. Make sure the wood is UNTREATED!
Potlatch-Seasoned Grilled Salmon on a Cedar Plank
1 cedar plank (soaked)
2 lbs. fresh salmon (with the skin still on)
2 heaping TEAspoons Potlatch Seasoning
enough olive oil to make a paste of the seasoning (but no more than that...stir the olive oil and seasoning together to make a thick paste)
Prepare your charcoal grill. Let the coals burn down until there is no more flame. The temperature will be between 350-400 degrees. While the coals are burning down, prepare the fish as follows:
Place the salmon (skin down) on the soaked cedar plank. Spread the paste evenly over top of the salmon filet. Rub it in gently, not tearing the flesh of the fish filet.
When the coals are ready, place the plank on the grill and close the lid. The salmon will take appx. 20 minutes to cook, but this can vary due to grill temperature and thickness of your salmon filets.
No comments:
Post a Comment