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Salmon on a Plank


TIP: PLANK COOKING:

Grilling food on planks is flavorful and delicious, and best of all - easy. Just follow the directions on the plank package and these tips for tasty results.
• Use planks that are designed specifically for cooking, not lumber from the hardware store. Resinous woods like pine, poplar and birch will impart an unpleasant flavor.
• Use planks for outdoor cooking only. Soak the plank, and re-heat it about 3 minutes before adding food.
• Place food directly on the plank and close the lid. Don't peek! You lose heat each time you lift the lid, which prolongs the cooking time.
• Planks may be used a second time if they are not too charred. Wash and rinse them thoroughly, and let dry. Break heavily charred planks into chunks to use as wood chips in your grill.

RECIPE:

• 1 (15-inch) cedar grilling plank, soaked in water for at least 1 hour
• 1 salmon fillet (about 1 1/2 to 2 pounds)
• Olive oil
• Coarse salt and fresh ground black pepper to taste
• 2 TBSP Dijon mustard
• 1 TBSP snipped fresh tarragon or rosemary

Place soaked plank on grill over medium-high heat; cover and heat for 3 minutes. Turn plank over; cover and heat until light smoke develops, about 3 minutes. Brush flesh side of salmon with olive oil; season with salt and pepper. In a small bowl, combine mustard and tarragon. Brush over salmon; place skin side down on heated plank over medium-high heat; cover and grill until internal temperature is 145 degrees F, about 15 to 20 minutes. Transfer salmon to serving plate; remove plank from grill.

Makes 6-8 servings

Per serving:
Calories 159
Fat 9g
Carb 1g
Fiber 0g
Chol 50mg
Sodium 140mg


Courtsey of Dierbergs School of Cooking