FISH GRILLED ON A BOARD
"Simplicity itself, this is one of the best ways I know to cook salmon. Grilling it on a plank imparts all sorts of intriguing spice flavors to the fish. The mustard cuts the oily taste, while the brown sugar accentuates the sweetness. Plus, you're looking at about 3 minutes of preparation time. I call for the fish to be grilled indirectly in this recipe-this eliminates the risk of setting the plank on fire."
1 or 2 pieces salmon fillet (1 1/2 pounds total)
Plenty of coarse salt (kosher or sea) and freshly ground black pepper
6 tablespoons Dijon (smooth) or Meaux (grainy) mustard
6 tablespoons brown sugar
You'll also need: 1 cedar plank (6 by 14 inches), soaked in salted water for 2 hours, then drained
Remove the salmon skin or have your fishmonger do this for you. Run your fingers over the fish, feeling for bones. Pull out any you find with needle-nose pliers or tweezers. Rinse the salmon under cold running water and then blot dry with paper towels. Very generously season the salmon on both sides with salt and pepper. Lay the salmon on the soaked plank and carefully spread the mustard over the top and sides.
Place the brown sugar in a bowl and crumble it between your fingers. When powdery, sprinkle it over the mustard.
Set up the grill for indirect grilling and preheat to medium-high.
When ready to cook, place the salmon and plank in the center of the hot grate, away from the heat. Cover the grill and cook the fish until cooked through, 20 to 30 minutes. To test for doneness, insert an instant-read meat thermometer through the side: The internal temperature should be about 135 degrees F. Or insert a slender metal skewer through the side; it should come out very hot to the touch after 20 seconds.
Transfer the salmon and plank to a platter and serve right off the plank.
Makes 4 servings
Source: Beer-Can Chicken and 74 Other Offbeat Recipes for the Grill by Steven Raichlen
"Simplicity itself, this is one of the best ways I know to cook salmon. Grilling it on a plank imparts all sorts of intriguing spice flavors to the fish. The mustard cuts the oily taste, while the brown sugar accentuates the sweetness. Plus, you're looking at about 3 minutes of preparation time. I call for the fish to be grilled indirectly in this recipe-this eliminates the risk of setting the plank on fire."
1 or 2 pieces salmon fillet (1 1/2 pounds total)
Plenty of coarse salt (kosher or sea) and freshly ground black pepper
6 tablespoons Dijon (smooth) or Meaux (grainy) mustard
6 tablespoons brown sugar
You'll also need: 1 cedar plank (6 by 14 inches), soaked in salted water for 2 hours, then drained
Remove the salmon skin or have your fishmonger do this for you. Run your fingers over the fish, feeling for bones. Pull out any you find with needle-nose pliers or tweezers. Rinse the salmon under cold running water and then blot dry with paper towels. Very generously season the salmon on both sides with salt and pepper. Lay the salmon on the soaked plank and carefully spread the mustard over the top and sides.
Place the brown sugar in a bowl and crumble it between your fingers. When powdery, sprinkle it over the mustard.
Set up the grill for indirect grilling and preheat to medium-high.
When ready to cook, place the salmon and plank in the center of the hot grate, away from the heat. Cover the grill and cook the fish until cooked through, 20 to 30 minutes. To test for doneness, insert an instant-read meat thermometer through the side: The internal temperature should be about 135 degrees F. Or insert a slender metal skewer through the side; it should come out very hot to the touch after 20 seconds.
Transfer the salmon and plank to a platter and serve right off the plank.
Makes 4 servings
Source: Beer-Can Chicken and 74 Other Offbeat Recipes for the Grill by Steven Raichlen
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!