Pacific Rim Cedar Plank Salmon Food

PACIFIC RIM SALMON

Steps:

• In a small bowl, combine soy sauce, vinegar, garlic, brown sugar, hoisin sauce, ginger, sesame seeds and lemon pepper.
• Pour over the salmon in a shallow glass dish.
• Cover and let marinate for 1 hour in the refrigerator.
• Before preparing a hot fire, spray grill grate with non-stick cooking spray.
• Grill the salmon, flesh side down first, directly on the grill grate, for about 5 minutes.
• Using both a wide metal fish spatula and a grill spatula, carefully turn the fillet over onto the skin side and grill for another 5 minutes, until a milky juice appears on top of the thickest part of the fillet.
• Serve immediately, sprinkled with the black sesame seeds.

CEDAR PLANK SALMON

Steps:

• Soak a 10 inch long, 6" to 8" wide, construction grade cedar plank 3/4" thick, in water for at least 24 hours before making the recipe.
• Make sure you keep the wood submerged by weighing it down with cans.
• Start your barbecue and heat it to high.
• Rub the salmon filets all over with the oil, sprinkle each one with some of the shallots, top with a few sprigs of fresh dill and a squirt of lemon juice.
• Finish with the crushed peppercorns.
• Put the plank on the BBQ and sprinkle with a little coarse salt.
• Close the cover for a couple of minutes or just until the top of the plank is nearly dry.
• Note: Keep a spray bottle of water close at hand in case the wood starts to burn.
• Place the filets on top of the plank.
• If your BBQ has two burners, turn off the one beneath the wood.
• If not, turn the heat to the lowest setting.
• Close the cover and cook for about 10- 12 minutes or until nearly cooked all the way through.
• Don't overcook.
• Squeeze some lemon juice over the top, serve and enjoy.
• The plank can only be used once.
• Make sure it has stopped smoking and is well extinguished before disposing of it.