Thursday Thirteen Edition #6

Dill Salmon on a Cedar Plank http://www.grillingspecialists.com
Items needed:
Cedar plank - (GrillingSpecialists.com is running a fall special on cedar planks)
Filet of salmon uniform in thickness (aids in promoting even cooking and all areas finish cooking at the same time)
Fresh dill
Fresh lemon
Salt
Pepper
Cooking time: 20 to 30 minutes (depending on the thickness of the fish filet)

1. Submerge the cedar plank in a container of water for 3 hours. Most plank packaging state soaking time as 20 minutes. We have found with a 20 minute soak, the plank begins to burn too soon. We weight the plank down in a container so that all the wood is exposed to the water and is filled with as much water as it will take. This protects the salmon and provides us with the longest window to cook the fish in.
2. When the plank is ready, preheat the grill or barbecue. In this case you want the grill hot enough to make the plank smoke – not burst into flames. Indirect grilling typically will not produce enough smoke to flavor the meat. However, direct grilling with a heat that will not allow you to keep you hand over the area for 2 seconds will ignite the cedar within 10 minutes. Your grill temperature needs to be between these two extremes.
3. Take the salmon filet place on plank and generously squeeze ½ of a fresh lemon on the filet.
4. Salt and pepper to taste. We use an oregano salt, but sea salt, kosher salt, or iodized salt are fine. Iodized salt is our last option because it can leave a detectable taste.
5. Chop the fresh dill and sprinkle over the salmon.
6. Slice the second half of the fresh lemon and put the slices on top of the salmon.
7. Turn the grill to low, place the plank with the salmon on the grill, close the lid.
8. Check in 10 minutes.
9. Have a spray bottle of water to spray the cedar plank if it catches on fire. Use a wide-blade spatula to move the plank to a cooler area of the grill if necessary.
10. The fillet should be done in about twenty to thirty minutes depending on the thickness. Fish is done when the flesh is opaque – no translucent area and you are able to flake the meat with a fork.
11. Tips: We like to remain close while the plank is on the grill. This way if we see too much smoke, we can keep the plank from burning and make any adjustments.
12, We have found this recipe to be a nice basis for a formal dinner and a quick meal for the family.
13. Add a fruit or green salad and you have a feast for the eyes and soul.

Enjoy.
Phil's grill
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