December 13th, 2004|
First, go to your local building supply
store and find a cedar plank with as few
knots as possible. Here in Arizona I get
Cedar Fence boards from Home Depot. They
are about 6" wide, ½" thick and 6 or so
feet long. I have to sand them with a palm
sander 'cause they are rough cut and the
salmon would stick to the rough stuff. Cut
sections from the plank that are about ½" less
than the width of your grill. It's best if you
are able to cut the sections in between the
knots. I've never had a knot fall out but I
suppose they could and the oil in the knot may
be a bit stronger for the fish. (I have a Weber
Genesis 3 burner job which takes about a 20" plank.)
O.K., you got your plank.
Here's how you do it.
Ingredients you'll need:
4 or 5 Cups Pinot Noir wine (I generally use whatever red wine happens to be open at the time.)
1 Salmon filet (if it is wider than the plank you'll have to trim some off the edges of the filet).
¼ Cup Light Olive Oil
Some Lemon wedges
Some salt and fresh-ground black pepper to taste
5 Sprigs Thyme
5 Sprigs Rosemary
5 Sprigs Marjoram
Some Fresh dill, chopped fine.
30 minutes before you are going to grill, whisk together in a GLASS bowl for the marinade:
1-1/2 cups Pinot Noir (or whatever red wine you have)
½ cup Olive Oil
a Squeeze of Lemon (I usually just cut a lemon in half and squeeze one half into the marinade and cut the other half into sections to serve with the salmon.)
Salt and Pepper to taste
Break up the following into 1-2" pieces
and add to the marinade:
1 sprig rosemary
1 sprig marjoram
Light the grill about 10 minutes before grilling, turning on all burners. When the temperature reaches 350 to 400 degrees turn off the burners directly below the plank (in my case I turn off the center burner and leave the outside ones on medium). Remove the salmon from the marinade and center the salmon on the plank. Top sparingly with Salt and Pepper to taste, and place 2 sprigs each of Thyme, Rosemary, and Marjoram on the salmon. Place the plank w/salmon on the grill. The idea is to keep your temperature of 350 to 400 degrees F. - I usually run about 385 according to the thermometer on the grill.
Close the lid on the grill but don't go too far away...keep an eye on the grill to avoid the cedar plank catching on fire. I never have had a fire but my planks get pretty charred on the bottom (which is much better than having my bottom get pretty charred on the planks of course). If you do have a fire, simply drizzle some of the wine marinade over the flames. Be careful not to burn yourself with steam.
Grill the salmon for 25 to 30 minutes. It should be lightly opaque at the center but still juicy. Remove from the grill using an oven mitt. Serve the plank on a platter (must not get charcoal smudges on m'Lady's table cloths) directly to the table with fresh lemon wedges and garnished with the last 2 sprigs of Thyme, Rosemay and Marjoram. Sprinkle with chopped dill.
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