Feasting on Mammoth. Cedar Plank Salmon

Cedar Plank Salmon

By Stephen Unterberg

Ingredients:

Wild Atlantic Salmon (or any other type of fish)

Cedar Plank

Dry rub – seasonings to taste (get creative)

Wet rub – 2 T Balsamic vinegar, 1 T honey, 1 T Dijon mustard, 2 T olive oil

Most of my previous recipes have been braises, so I thought I’d throw in another favorite cooking method – planks. A plank goes well with everything. I especially enjoy the smoky flavor the planks gives seafood. The possibilities are endless depending on what type of meat you use, the seasonings added, or the flavor of plank purchased. The technique is almost always the same, just follow these important steps.

1. Before messing with the protein, make sure to soak the plank in water for about 30 minutes, this will help prevent burning while over direct flame.

2. Season or marinate the meat however you’d like. For the picture above I used a blended spice

3. Depending on which type of protein you are using, don’t forget to brown!

The other marinade I’ve used with planks and salmon is the “Wet rub.” It’s really delicious, if you don’t mind the honey. The sweetness and tanginess from balsamic and honey along with the smokiness from the plank is a perfect match and really tastes delicious. I’m pretty sure I found this recipe on the back label a plank I used and it’s worth a try!

If you decide to cook a meat using a plank, I’d suggest seasoning the meat and searing all sides over the grill first to create a nice crust before placing the meat on the plank.  I’d recommend  keeping your grill at a low to medium heat. The slower you cook the meat, the juicer it will be and the more time it’ll have to interact with the wood for a smokier flavor. Add a meat thermometer to the meat once placed on the plank and remove 5 degrees before ready.

With seafood, I get the crust from a different approach. Since fish cooks quickly and tends to stick on the grill, I prefer to start the fish on the plank and slowly cook it until the internal temperature is around 15-20 degrees less than ready. I then remove the plank (with fish still on board) and transfer it to the oven to finish off under the broiler. This will create a nice final crust on the seafood without having to worry about the flesh sticking to the semi-dirty grill grates. A touch of lemon squeezed over top and you’re good to go. We ate this meal along with some simple sides – cremini mushrooms sautéed in 100% grass-fed ghee, roasted asparagus with some grated parmesan, and baked sweet potato topped with a little herb butter from kerrygold – nice to be back home!