Cedar Plank Salmon
* Exported from MasterCook *Cedar Plank Salmon
Recipe By : Ryan Hamilton
Serving Size : 1 Preparation Time :0:00
Categories : Bbq List Fish And Seafood
Grilled
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 salmon fillets
2 thin untreated cedar planks
lots and lots of ginger -- chopped
2 tablespoons lime or lemon zest -- chopped fine
2 tablespoons orange zest -- chopped fine
salt and pepper
Cajun or Creole spice mix
olive oil
I tried this recipe last weekend, and it was amazing. This is a
variant of a signature dish of Emeril Lagasse (of the TVFN fame).
The original recipe used horseradish and trout instead of ginger and
salmon.
I had a hard time finding thin cedar planks (shingles) sold singly in
the local hardware store, they seemed to only sell them in bunches of
40. I did however find untreated cedar shims that I was able to make
do with.
So anyway, here's what you do: Preheat your grill and oil up one side
of the cedar with your olive oil. Sprinkle a bit of the Cajun
seasoning on the plank, and lay the filet of salmon on top. Season
the filet with salt, pepper, and the spice mix. Cover the filet
completely with the ginger and zest -- this adds flavor and helps the
fish retain all of its moisture. Put the whole thing directly on the
grill over the coals, close the lid, and stand back! The thing will
smoke like crazy for a while. Check on the salmon after 15 minutes.
If the plank catches on fire before the salmon is done, simply spray
it with some water (I had to do this a couple times).
When the salmon is done, you can either serve the whole thing with the
cedar flaming around the edges, or remove it from the cedar plank and
serve.
You may wish to remove most of the crushed ginger topping as it is a
bit overpowering.
A nice sauce to accompany this can be made with soy sauce, green
onions, and sesame oil. I don't know the measurements, I just winged
it.
Source: rec.food.recipes
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