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Thursday, July 30, 2009

Recipe: Cedar Plank Brown Sugar Salmon

At last, my salmon recipe. I don't usually measure anything, and I think the ingredients that I add to the topping will often vary. Tonight, though, I did actually measure and write down, except for the part where I forgot to check how long the salmon was on the grill. So, I mostly measured.

First, get a cedar plank. Get it from a kitchen store, or else make sure that it is untreated or else you will make poison salmon. I soak the plank in a big glass dish with an overturned bowl on top to keep it from floating. Yes, you can soak it in the sink, but my sink never holds water for longer than about 20 minutes. Soak the plank for at least an hour. I will often start soaking the plank before my run, and by the time I've run and taken a shower and prepped the salmon, it's been about an hour and a half or so.

Make the topping. Mix:
  • 1/3 cup brown sugar (packed)
  • 1 tsp. Dried Thyme Leaves
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. paprika
  • A dash of garlic powder
  • Ground Cayenne Pepper to taste, I used about 4-5 shakes of the shaker.

Place 2 salmon filets on the soaked cedar plank. Many cedar plank recipes require you to preheat the plank, but I don't do this because for this recipe it gets to hard to get the fish on the plank. Use wild salmon for better health. Mine came from Trader Joe's.

Divide the sugar mixture on top and drizzle with about a 1/2 tsp of olive oil on each filet. You don't have to use the olive oil, but I think it's better that way.

Place the plank and fish on a preheated grill. Keep it at about 400 degrees for around 15 minutes (Like I said, I forgot to keep track of how long it was on). When it is done, pull it off. I usually check it after about 10-15 minutes.

You can see it here, along with our delicious roasted veggie medley and grilled corn on the cob.

The finished product, delicious!

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