WILDWOOD PLANKED SALMON
4 cedar planks, soaked overnight in water (see note*)
4 (6 ounces each) salmon fillets, preferably wild, boned, skins on
Vegetable oil
Salt and freshly ground black pepper
8 sprigs fresh rosemary, thyme, or tarragon
Preheat the oven to 400 degrees Fahrenheit.
Drain the cedar planks. Lightly coat the salmon with vegetable oil and season with salt and pepper to taste. Place the salmon on the planks, tucking 2 herb sprigs underneath each fillet.
Bake for 15 to 20 minutes, or until the salmon is firm to the touch and cooked through. The boards may start to darken as they lose water.
For an attractive presentation, serve the salmon on the boards.
*NOTE: You can find cedar grilling planks at gourmet specialty stores. You can also find cedar scraps at lumberyards and home-improvement centers, but you must be certain to use only new natural cedar, and not other wood scraps, possibly treated with preservative chemicals.
ABOUT THE RECIPE:
"Roasting wild salmon is a tradition dating back many hundreds of years in the Pacific Northwest. During a visit to Seattle, my friend Mary McGowan and I took a boat ride to Blake Island in Elliot Bay to experience an authentic re-creation of a Native American salmon roast.
It is an arduous process in which round pits are dug for fires and stoked with hardwood. Sides of salmon are affixed to split wood planks and placed near the open fire to roast slowly. It is great fun to watch and a memorable experience to sit at long family-style tables enjoying platters of freshly roasted salmon.
No one is going to want to replicate this at home, and there is no need to with this planked salmon recipe by one of the Pacific Northwest's best known and highly acclaimed chefs, Cory Schreiber of Portland, Oregon. At his hip, regional restaurant, Wildwood, where the finest of Pacific Northwest fare is celebrated, Cory uses a technique that is much more manageable for the home cook, but still imparts the wonderful wood scent to the baked salmon fillets. Cory, author of Wildwood: Cooking from the Source in the Pacific Northwest, suggests serving the salmon with Saffron-Braised Leeks."
Makes 4 servings
Source: Coastal Cooking with John Shields by John Shields
4 cedar planks, soaked overnight in water (see note*)
4 (6 ounces each) salmon fillets, preferably wild, boned, skins on
Vegetable oil
Salt and freshly ground black pepper
8 sprigs fresh rosemary, thyme, or tarragon
Preheat the oven to 400 degrees Fahrenheit.
Drain the cedar planks. Lightly coat the salmon with vegetable oil and season with salt and pepper to taste. Place the salmon on the planks, tucking 2 herb sprigs underneath each fillet.
Bake for 15 to 20 minutes, or until the salmon is firm to the touch and cooked through. The boards may start to darken as they lose water.
For an attractive presentation, serve the salmon on the boards.
*NOTE: You can find cedar grilling planks at gourmet specialty stores. You can also find cedar scraps at lumberyards and home-improvement centers, but you must be certain to use only new natural cedar, and not other wood scraps, possibly treated with preservative chemicals.
ABOUT THE RECIPE:
"Roasting wild salmon is a tradition dating back many hundreds of years in the Pacific Northwest. During a visit to Seattle, my friend Mary McGowan and I took a boat ride to Blake Island in Elliot Bay to experience an authentic re-creation of a Native American salmon roast.
It is an arduous process in which round pits are dug for fires and stoked with hardwood. Sides of salmon are affixed to split wood planks and placed near the open fire to roast slowly. It is great fun to watch and a memorable experience to sit at long family-style tables enjoying platters of freshly roasted salmon.
No one is going to want to replicate this at home, and there is no need to with this planked salmon recipe by one of the Pacific Northwest's best known and highly acclaimed chefs, Cory Schreiber of Portland, Oregon. At his hip, regional restaurant, Wildwood, where the finest of Pacific Northwest fare is celebrated, Cory uses a technique that is much more manageable for the home cook, but still imparts the wonderful wood scent to the baked salmon fillets. Cory, author of Wildwood: Cooking from the Source in the Pacific Northwest, suggests serving the salmon with Saffron-Braised Leeks."
Makes 4 servings
Source: Coastal Cooking with John Shields by John Shields
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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!