Grilled Cedar-Planked Salmon |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Planking is a rather new experience for us. I prepare the food and DH does the rest. This recipe is adapted from and is so simple to make. The original recipe called for parsley which I didn't have. I used fresh garden basil and loved it. Serve with rice, fresh bread and a salad for a lovely meal that is sure to impress. Please note: The cooking or prep time does not include the time needed to soak the cedar plank. Ingredients:
1 cedar plank, untreated (14x7x1 inch) |
1/2 cup sun-dried tomato vinaigrette dressing |
1/4 cup fresh basil, finely chopped |
1/4 cup sun-dried tomato, finely chopped (not oil packed) |
1 tablespoon oil |
1 (2 lb) salmon fillets, cut 1 inch thick |
2 cups cooked basmati rice or 2 cups cooked brown rice |
basil leaves (to garnish) |
Directions:
1. Place the plank in water, weight top and soak for a minimum of 4 hours or overnight.
2. Preheat grill to medium.
3. Mix the dressing, basil and tomatoes; reserve half the dressing for use when serving the fish; set aside.
4. Brush the top of the pre-soaked plank with oil; top with the salmon, skin side down.
5. Place on grill; cover with grill lid and grill 10 minutes.
6. Brush with dressing mixture and continue to grill for an additional 10 minutes or until salmon flakes easily with fork.
7. Remove from plank, remove skin and plate on top of cooked rice.
8. Spoon a tablespoon or so of reserved dressing over fish, garnish with additional basil leaves and serve.
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