Planked Stuffed Salmon Steaks For Two Food

CEDAR PLANK-GRILLED SALMON

Steps:

• Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
• Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.

PAN-SEARED MEDITERRANEAN STUFFED SALMON

Steps:

• Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.
• Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon "pockets." Season fillets with garlic powder, salt, and pepper.
• Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.

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.