This past Sunday supper was the cedar plan salmon with our Santa Maria BBQ Grill. This simple dish always taste so wonderful.
I soaked the cedar plank in the water all day before coating it with the olive oil and lightly toasted on the grill (both sides). Then, I place the salmon filet on the smooth side of the plank. The salmon was simply seasoned with salt and pepper. I also sprinkled a little amount of brown sugar on the surface of the fish. It's not to make it sweet, but to make the surface caramerized nicely with the smoke.
After about 20 minutes with the lid on over the medium+ heat mesquite charcoal, the fish was ready!
The fish was gorgeous! The outside had the nice light crispness and inside was so tender and moist. I served it with my quick sauce (creme fraiche, shiso, shallot, key lime juice, salt and pepper), and grilled corn and zucchini salad. And, of course, the donabe rice (cooked with "Kamado-san")!
I soaked the cedar plank in the water all day before coating it with the olive oil and lightly toasted on the grill (both sides). Then, I place the salmon filet on the smooth side of the plank. The salmon was simply seasoned with salt and pepper. I also sprinkled a little amount of brown sugar on the surface of the fish. It's not to make it sweet, but to make the surface caramerized nicely with the smoke.
After about 20 minutes with the lid on over the medium+ heat mesquite charcoal, the fish was ready!
The fish was gorgeous! The outside had the nice light crispness and inside was so tender and moist. I served it with my quick sauce (creme fraiche, shiso, shallot, key lime juice, salt and pepper), and grilled corn and zucchini salad. And, of course, the donabe rice (cooked with "Kamado-san")!
