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.
• 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
Courtsey of Dierbergs School of Cooking