Alder-Planked Salmon in an Asian-Style Marinade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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If you can get your hands on a filleted side of salmon, this is the recipe to choose. After a quick dip in a soy marinade rounded out with honey, ginger, and lemon, the salmon is grilled over indirect heat. Keeping it on a plank is one way to ensure that this large cut of fish stays extra-moist. Ingredients:
1 (15 x 6 1/2 x 3/8-inch) alder grilling plank |
1/2 cup rice vinegar |
1/2 cup low-sodium soy sauce |
2 tablespoons honey |
1 teaspoon ground ginger |
1/2 teaspoon freshly ground black pepper |
3 garlic cloves, minced |
1 lemon, thinly sliced |
1 (3 1/2-pound) salmon fillet |
1/4 cup chopped green onions |
1 tablespoon sesame seeds, toasted |
Directions:
1. Immerse and soak the plank in water 1 hour; drain.
2. To prepare grill for indirect grilling, heat one side of the grill to high heat.
3. Combine vinegar and the next 6 ingredients (vinegar through lemon) in a large zip-top plastic bag; seal. Shake to combine. Add fish; seal. Marinate in refrigerator 30 minutes, turning once.
4. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions and sesame seeds.
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