Page 1 of 1
Salmon on Cedar Planks....
Posted: Mon Aug 09, 2004 3:22 pm
by RJ
Hey Folks,
Just got some more pics back from my Sturgeon Lake trip....Kim cooked up the salmon that I got with Big-O....using cedar planks on the bbq.....it was a huge hit with everyone....here's a few pics....
End Result...
Another snap shot....neat shot with the sunset....that's me not wasting any daylight...
Looks Awesome
Posted: Mon Aug 09, 2004 4:34 pm
by Lakeshore
I am just watching Rob Rainford on the Licence to Grill Program on Food Tv Doing it right now. I wish I had smello-internet service right now.
Posted: Mon Aug 09, 2004 4:40 pm
by Cracker
Mmmmmmmmmmm <drool>
cedar plank salmon
Posted: Mon Aug 09, 2004 4:49 pm
by greymist
RJ
I tried cooking the salmon that way once and everyone said it was like gnawing on a piece of cedar, I think I cooked them too long
How long do you cook them for, over what kind of heat and do you flip them? Is that salsa Kim put on them or was it tomatoes and green pepper? Thanks, it looked great and would like to give it another try.
Posted: Mon Aug 09, 2004 4:52 pm
by RJ
She cooked it for 20 minutes with skin on....no flipping!
Medium Heat....
The topping was sundried tomatoes...basil and oil marinate....
Hope that helps!
RJ
Posted: Mon Aug 09, 2004 4:56 pm
by greymist
Thanks for the info - I will try it again, but I guess I'll have to catch a salmon first. Sorry nada this weekend.
Posted: Mon Aug 09, 2004 4:57 pm
by RJ
Posted: Mon Aug 09, 2004 9:48 pm
by Rescue78
Skin on or off is fine but no flipping. Around 20 min works great.
Soak your planks for about 4 hours first (sink them). When ready, put salt on the plank, make a bed of wet fresh dill and lay the salmon filet on it. Brush a mix of mapple sirup and ground pepper on the filet and brush a few times during cooking.
Delicious.
Posted: Tue Aug 10, 2004 8:05 am
by big-o
Hey RJ
......looks good
Posted: Tue Aug 10, 2004 8:13 am
by Rex Mundi
Cedar Plank Salmon is my favorite way to cook Salmon.
Try this for a glaze.
1/4 cup maple syrup
1 ts of whole grain mustard
1 ts of fresh lemon rind
Salt and pepper to taste.
Brush on the salmon in the last five minutes of cooking.
Posted: Tue Aug 10, 2004 8:29 am
by scttsmpsn
the Freshmart in Lyndhurst (for all you Chalreston'ers) sell a single portion of salmon shrink wrapped on a piece of salmon. Cool idea I think. Too bad I don't eat salmon.
Cheers,
Scott
Posted: Tue Aug 10, 2004 3:57 pm
by RJ
Hey Big-O,
You still talkin bout the fish?..
Kim wants to know....
RJ
Posted: Tue Aug 10, 2004 8:27 pm
by wolfe
I don't even like fish (to eat!), but those salmon steaks look tempting even to me... Nothing beats a meal off the grill.
W.
