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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Salmon is the perfect fish ; it crawls with Omega acids, is delicious in all aspects, and when done in an ancient way over flames, really surpasses itself. I tried planking salmon until I got to this recipe and method, which our family decided they liked best-my wife claims she'd eat it seven days a week. Ingredients:
1 kg fresh wild sockeye salmon (fillets or steaks) |
sea salt |
Directions:
1. Acquire a cedar plank ; these are available at our local grocery stores, though I admit I like the thick ones, about 3/4 thickness. Soak in water at least one hour.
2. Dust smooth surface of plank with sea salt.
3. Lay fillet on the plank, and salt, generously, with sea salt.
4. Light up the BBQ, leaving one side hot and the other side at minimum setting.
5. Lay the planked salmon over the cool side of the grill, add 3-4 cups of either mesquite or alder wood chips onto the hot side, close BBQ hood.
6. When flames start to happen with the chips, douse these quickly with water (just once!) and allow the fish to cook about 25 minutes.
7. Extinguish the cool burner at this point, and reduce the hot side to 33% output.
8. Allow fish to cook to the dore colouring (reddish orange), about another 25-35 minutes, all with the hood closed.
9. I know this sounds overcooked but I encourage you to try it! We serve this with raw garden veggies (tomato, cucumber, radish, carrot spears, fresh green pepper, etc) with a creamy herbed dip - very light eating, perfect for the hot and humid summer weather.
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