Cedar plank salmon - Dijon and Brown Sugar
Ingredients
1 cedar plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar
Directions
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
from food network . com
so simple, and so amazing.
so simple, and so amazing. the dijon flavour was mellowed by the sweetness of the brown sugar, while the cedar flavour infused the fish. some modifications that i made to enhance the flavour (and speed cook time slightly): after soaking the plank for an hour, i placed it over the hot coals for 2-3 minutes until the plank began to smoke. i then placed the fish on the "charred" side of the plank, and placed it on the grill (indirect heat) for about 15 minutes. at that point, i placed the plank on the hot side of the grill (direct heat) for the remaining 10-15 minutes. when on direct heat, the plank absorbed the heat from the coals and began to cook the salmon from the bottom up (rather than from the top down through the indirect heat method), and more of the cedar flavour made its way into the fish.
delicious!
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