Cedar Plank Teriyaki Salmon Food

CEDAR PLANK SALMON

Steps:

• Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
• Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
• Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

CEDAR PLANK TERIYAKI SALMON

Steps:

• Soak cedar plank for about 2 hours.
• Marinate salmon for 2 hours in Yoshido's gourmet sauce or Kikkoman teriyaki sauce.
• Heat grill to medium heat, leaving the center burner off.
• Close grill and cook for about 10 minutes or until the meat flakes easily with a fork.
• Top with a drizzle of gourmet or teriyaki sauce, chopped green onions and sesame seeds.
• Enjoy!
• Oh and if you get the chance, please tell me how you like it!

PLANKED STUFFED SALMON STEAKS FOR TWO

Steps:

• FOR THE THAI CHILI AND MARINADE AND GLAZE: Place all above ingredients into a small mason jar. Shake well. Allow to sit for 20 to 30 minutes before using.
• This makes an excellent marinade for seafood and chicken and can also be brushed onto seafood and chicken during cooking to add a nice subtle flavour and glaze. Keeps well refrigerated for two weeks.
• PLANKED SALMON: Oil the seasoned cedar plank thoroughly on both sides. Place the salmon steak on the oiled plank.
• Using a sharp knife, make an incision through the centre of the salmon steak.
• Dice 4 of the 6 shrimp and mix into the crab meat, followed by the panko breadcrumbs, splash of olive oil and 1 tsp of the Thai chili marinade and glaze. Mix thoroughly and stuff into the salmon steak, placing one whole shrimp on top.
• Brush with a little more of the marinade glaze and place onto the upper rack of a barbeque preheated to 375 degrees Fahrenheit.
• Cook for approximately 7 to 10 minutes, brushing two to three more times with the marinade glaze throughout the cooking time. Serves 2.
• Chef Michael Bonacini.
• To season cedar plank: To reduce the burning of the wood to a point where you can effectively grill on a plank you need to make sure that it has been soaked in water for at least an hour. This will get the wood as wet as it can get and give you the time you need to get your fish completely cooked before the board starts really burning. If you notice that the board has caught fire while you are grilling, spray it down with water to put out the fire. This isn't to say that you don't want the board to burn a little. The smoldering of the wood is what creates the smoke and flavors the fish.

CEDAR PLANK SALMON

Steps:

• Soak the cedar plank in water for at least 2 hours and up to 12.
• Preheat the oven to 325 degrees F (165 degrees C), or see Footnote for grilling instructions.
• Place the salmon on the plank, skin-side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated.
• Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.

CEDAR-PLANK SALMON

Steps:

• Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
• Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
• Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

CEDAR PLANKED SALMON

Steps:

• Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
• In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
• Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
• Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.