Timing is everything and fortunately, now is the time! All varieties of salmon are running freely... at more wallet-friendly prices than May.
Cedar Planked Copper River King with Loose-Leaf Black Tea and planked Broccolini
First: Soak Wildwood Grilling Outlet Cedar Grilling Plank in water for at
least an hour, but overnight is preferable. A longer soak time allows
the plank to absorb the maximum amount of water, which will then be converted
into flavor infused water vapor. Use a baking dish or a clean cooler to soak
your plank. Just remember to wait it down with something heavy.
Next: I started with a whole Copper River King Fillet, which I cut into steaks.
Once your fillet is portioned into steaks, drizzle the fish with a bit of agave / honey - just enough to help seasoning stick. I used The Spice & Tea Exchange's Salmon Tea Rub, which has loose-leaf black tea and whole pepper corns. For best results, slightly moisten tea rub before adding to the salmon.
Grill:
Once your plank is soaked and the seasonings are
in place,
it’s time to put it all to the heat. Place your plank with the
seasoned salmon on the
grill at 450 degrees. Keep it at this nice, high temp until the plank
begins to
smoke and smolder, then take the heat down to 300 degrees or move the
plank to the indirect heat portion on the grill.
Continue to cook
with the lid closed (to keep in all that flavorful smoke) until the fish
is
done to your liking. If your
salmon fillet is an inch thick, this process should take about 20
minutes.
For Cedar Planked Veg- like Broccolini, Asparagus, Zucchini, or Onions- toss your vegetables in a couple teaspoons of olive oil, and salt + Pepper. Add veg to the plank when there is about 10 minutes of cooking time left.
Enjoy: Remove salmon + veg from the grill, garnish with fresh herbs and lemon and enjoy!
No comments:
Post a Comment