Yield: 4 servings
|4 eaches||Salmon fillets - 6 oz each|
|4 tablespoons||Olive oil|
|4 tablespoons||Finely chopped shallots or red onion|
|1 each||Lemon, cut in half|
|\N \N||Coarse salt|
|\N \N||Coarsely crushed black peppercorns|
|\N \N||Coarsely crushed pink peppercorns (optional)|
|\N \N||Fresh dill sprigs|
The woodsy flavour that cedar imparts to salmon is nothing short of sensational. To prepare 4 fillets, use one piece of well-soaked cedar, about 8x12x3/4 inch thick.
1. Soak plank in water overnight. Weight the plank to keep it submerged. 2. Preheat grill to high. 3. Rub 4 salmon fillets all over with olive oil. Top with shallots or onion and coarsely crushed black (and pink, if using) peppercorns. 4. Top each fillet with a few sprigs of fresh dill and squeeze lemon over all. 5. Place plank on grill and sprinkle lightly with coarse salt. Heat with cover down for 2-3 minutes or until the top of the plank is nearly dry (indicating that it's very hot) Caution: Keep a spray bottle nearby to douse flames in the event the wood starts to burn. 6. Place salmon fillets on top of cedar. If you have two burners on your grill, turn one off and place salmon on that side. Alternatively, if you only have one burner, turn heat to lowest setting. 7. Cook salmon with cover down for about 10 - 12 minutes, or just until cooked nearly all the way through. 8. Squeeze a little fresh lemon over salmon, and serve.
This is a variation of a Native technique of cooking fish, adapted for city folk. Source: The Real Canadian Superstore Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: 12mn Cholesterol per serving: Marks:
Submitted By LESLIE GRATTON On 7-09-95