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Your best Salmon recipe...

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  • Your best Salmon recipe...

    I going to be BBQ'ing on Monday, and would like to do a salmon filet. What is your favorite recipe for doing this? Thanks.

  • #2
    Grilled Salmon on a Cedar Plank

    * Exported from MasterCook *

    Grilled Salmon on a Cedar Plank

    Recipe By :Betty Rosbottom writes for Tribune Media Services via The Baltimore Sun

    Serving Size : 2 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    One cedar plank -- (see note)
    2 each salmon fillets -- about 1-inch thick and 6 ounces each; Wild Sockeye Salmon
    1/3 cup soy sauce
    1/4 cup maple syrup -- pure
    1 tablespoon fresh ginger root -- finely chopped
    1 tablespoon fresh lime juice
    1 teaspoon minced garlic
    2 tablespoons chopped cilantro -- for garnish
    2 tablespoon chopped green onions -- white and green parts only, for garnish
    4 each lime wedges -- for garnish

    Soak the cedar plank in water in a roasting pan - or other pan big enough to hold it - for at least 40 minutes; leave the plank in the water until ready to grill.


    Place salmon, skin-side down, in a shallow, nonreactive dish. Combine the soy sauce, maple syrup, ginger, lime juice and garlic in a small, nonreactive bowl and whisk to blend. Pour half of this mixture over the salmon, cover tightly with plastic wrap and refrigerate. Marinate at least 1 hour or up to 2 hours. Cover and refrigerate remaining marinade; bring to room temperature 30 minutes before using.


    To cook the salmon, prepare a grill for high heat. If you have a grill that registers the heat inside the grill, the thermometer should read about 350 degrees. Remove the plank from the water and place it on the hot grill. Cover the grill; heat for 5 minutes, then turn plank to the other side. The plank may be charred, which is fine - it will add to the smoky flavor of the salmon.


    Place salmon, flesh side up, on the plank. Cover grill and cook until fish flakes easily and is opaque, 15 to 20 minutes. Watch carefully as time can vary depending on the type of grill and the intensity of the heat. Remove and serve the salmon on the plank. Spoon some of the reserved marinade over each fillet. Mix together the cilantro and green onions, and garnish each serving with some of this mixture. Serve each fillet with a lime wedge to squeeze over it.


    Note: Cedar planks are available in the seafood department of many super- markets, in cookware shops and through some catalogs. I used a cedar plank about 12 to 14 inches long by 6 inches wide and 1/4 -inch thick. If the cedar plank is not too charred after you have used it, you can reuse it.


    Description:
    "The plank either cedar or Adler is presoaked for about an hour. The salmon is marinaded with a combo of soy sauce, maple syrup, fresh ginger root, lime juice and garlic. The salmon is then placed on the plank and in to the BBQ lid down and
    cooked/smoked."
    Source:
    "Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - July 11, 2007"
    T(Cook/Bake Time):
    "0:20"
    - - - - - - - - - - - - - - - - - - -


    Serving Ideas : For Serving: Yukon Gold's boiled and mashed with butter, blue cheese, and cilantro. Asparagus, steamed and buttered. For dessert we had pecan pie with english toffee ice-cream.

    NOTES : In order to keep the salmon from sticking to the board it is suggested that you lightly coat the plank with vegetable oil prior to placing the salmon onto the plank.

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