I've added a bit more horseradish (because I love it with a little bit of a kick) and doubled the amount of sauce. This sauce comes from that same Fine Cooking recipe I mentioned above. It contains only three ingredients (lemon zest, fresh thyme and sugar) but the payoff in flavor is huge! A Cool, Creamy Sauce The idea of for this rub came from a long-ago issue of Fine Cooking magazine, and I have been using it ever since. BUT a lemony, herby rub really brightens the flavor of this Cedar Plank Salmon, and is well worth a few extra minutes of your time and effort. You could easily just season your salmon with salt and pepper and get grilling. See how simple that was!? Once you start grilling salmon on a cedar plank, I promise you won't want to go back! A Delicious and Easy Rub Should you choose to reuse your planks, it is important that you seal them in a plastic bag and freeze them in between uses for food safety concerns. I recommend starting fresh each time with a new plank. The plank will have salmon skin stuck to it and be pretty well-spent after one use. The skin will stick to the plank (which is just what we want) so it's easy to just slide the filet right off the top. Slide a thin metal spatula in between the salmon flesh and the skin leaving the skin behind on the plank.Remove the plank from the grill using mitts or a large spatula or two.I start checking mine around 12 minutes, but it might take as long as 20. The time it takes to cook the salmon will depend on the size of your filets and how hot your particular grill is. Grill over medium heat until salmon is just opaque all the way through.There is no sticking and no need to remove the skin! This is what I mean about cedar plank salmon being almost easier than putting it directly onto the grill. Leave the skin on the salmon and place it directly on to the soaked board.Soaking helps the cedar flavor from the plank to release and work it's way into the fish AND provides an added layer or grilling safety as your wet plank will smoke when it comes in to contact with the heat of the grill (which we want) but won't start on fire (which we definitely don't want). I generally put mine in a 9x13 pan and flip it over a few times while it's soaking (it will float). Soak the plank in water for at least an hour beforehand.Lots of unused space! Cutting your planks to fit the size of your meal will help extend your package of planks.you'll be grilling salmon this way all summer long and not have to reorder any! Sometimes I prepare this salmon dish for just two people, in which case it seems wasteful to use a whole cedar plank for two portions of salmon. Cut your planks to accommodate the amount of salmon you are cooking (optional).Cooking times will vary, of course, depending on how large your piece of salmon is. I personally prefer to cut my salmon into portions prior to grilling, but you can also do a whole side of salmon if you would rather. You can serve just one or two people or 's up to you. Decide how much salmon you want to prepare.The last thing you want is to have a chemically-treated piece of wood under your salmon! Personally I would rather play it safe and purchase something that is designed for food use. I know some people will buy untreated cedar planks from a store that sells lumber, but you need to be careful that what you are buying is indeed untreated cedar. I like to buy mine in packs of 12 from Amazon because they are a bit cheaper that way, but if you are pressed for time, you can find cedar planks at many grocery, kitchen specialty and hardware stores. There are just a few simple steps to grilling salmon on a cedar plank: And the rewards are great.the salmon takes on a subtle cedar smoked flavor that is absolutely delicious. The idea of cooking fish on a wooden plank can be intimidating, but the process is actually almost easier than putting your fish directly on the grill. It's always a crowd pleaser and is one of those dishes that looks complicated but in reality couldn't be simpler to prepare. This Grilled Cedar Plank Salmon with Creamy Horseradish Sauce is my go-to recipe for effortless and impressive summertime entertaining. Have you started to think about your Midsummer plans? It's just around the corner! If you are looking for a festive and easy main dish that can just as easily be prepared for an intimate gathering or a crowd, I've got just the thing.
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