Cedar Plank Salmon
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Cedar Plank Salmon
Last updated 6/12/2012 1:12:41 AM. Recipe ID 40758. Report a problem with this recipe.
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      Title: Cedar plank salmon
 Categories: None
      Yield: 1 Servings
           Couple salmon filets
           Couple thin untreated Cedar
           Lots and lots of ginger
           Couple tablespoons of lime
           -or lemon zest chopped small
           Couple tablespoons of orange
           -zest chopped small
           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 E. L. (of the  fame). The
  original recipe used horseradish and trout instead of ginger and
  Has anyone else tried smoking/cooking with Cedar?
  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 anyways, 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

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Recipe ID 40758 (Apr 03, 2005)

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