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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Cedar Plank Grilled Salmon

Fall is definitely in the air; cooler after weeks of bona fide summer. Knowing the grills will hibernate for the rest of the year, I think of all the salmon we cooked this past season. My honest reflection is that it took a few attempts to get perfectly grilled cedar plank salmon. In the end, the much less expensive farm raised Atlantic salmon worked best. It has a higher fat content then the wild king and sockeye I first used. The end result is very moist.

I say "I" in the corporate sense, meaning Cleo and Benoit perfect the technique. Our first issue was the fact that I didn't have any pareve or fish barbeque grills. Benoit assembles a couple of inexpensive table top models while the mashgiach takes the actual cooking racks to the lake to be toivelled. After the ritual immersion, the grills are ready to use. Cedar or alderwood planks are available at most stores in the area. They need to be soaked for a few hours before use. Their dampness combined with the hot charcoal create a smokey infusion of flavor during cooking. Knowing when to pull the plank from the grill is important. The hot plank continues to cook the salmon. I like 118', just until firm to the touch. A light glaze of agave syrup brings up the color and adds a luster to the cooked fish. Beautiful!

Cedar Plank Grilled Salmon is a blank canvas for any number of condiments. Mango peach salsa, heirloom tomato salsa with fresh basil or cool, creamy raita. Maybe there is still time for one last grilling.......



Kosher Status: Parve
Number of servings: 6 - 8
Main Ingredient(s): Salmon - Fresh
Preparation Time: 00:10
Cooking Time: 00:10
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  • 2 pounds, Atlantic salmon fillet, center cut and skinned, portioned
  • 1 x 16" cedar plank
  • charcoal
  • agave syrup for glazing



Steps:

Soak the cedar planks.

Bone the salmon, portion and lightly salt and pepper.

Heat the charcoal until white and place evenly under the grill. Place the grill over the charcoal.

Place the salmon portions onto the cedar plank. Place the plank onto the grill. Grill with the lid ajar until the salmon is just firm to the touch. When done, carefully remove the plank of salmon and set aside to cool a bit before serving. Brush with agave syrup. Be careful, it's hot!



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