Cedar Plank Salmon
Sorry I’ve been MIA for awhile. Work started up again, and I handed over the cooking reins to the lovely man, who took care of me quite well last week. (Shrimp with lemon alfredo and ravioli, grilled salmon and fresh mozzarella salad, turkey burgers, and breakfast for dinner.) I’m back this time, with a receipe of my own creation for once, that’s easy, and very flavorful. It’s “easy grilling” too – since you can’t flip anything, so you’re pretty much just using the grill like a big oven.
Can we all just pause and look at that for a minute? The grainy mustard, the pools of melted brown sugar starting to caramelize… It is bliss.
Have you seen these things? I bought mine at the local hardware store for about $3 a piece. They’re awesome. You soak them in some cold water for about an hour before you start cooking…
And then you throw your seasoned fish on top of them. Tonight, I used salmon, and I flavored it with dijon mustard, dill, brown sugar, some kosher salt and some cracked pepper.
So, salt and pepper both sides of the fish. With the skin side down (ours was skin removed, but you can still tell) place about 1/2 Tbs of grainy dijon mustard on each side. Sprinkle liberally with dill (I’m growing it next year) and top with about a Tbs of brown sugar.
Preheat grill to “medium” (on ours, that’s about 350 degrees) and put the soaked plank in the center of the grill for about 2 minutes. Place salmon on top, and close the lid. Walk away and do not bother it for 12 minutes. Our fillets were thin, and were very much done at this point, but you may need to adjust cooking times for your fish.
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