Grilling salmon on a plank gives a smoky flavor to the fish. There are many flavor possibilities depending on the type of wood and the marinade or rub used. For the best smoky taste, grill the soaked plank for a few minutes; when it begins to smoke, place the salmon on the plank.
1 untreated cedar or alder plank, approx. 15 x 7 inches
1 (1 ¾ lb.) Salmon fillet, skin on
2 tbsp. Mirin*
1 tbsp. lime juice
1 tsp. soy sauce
1 tsp. dark sesame oil
½ tsp coarse salt
1 tbsp. finely minced green onion (white & light green parts only)
1 tbsp. minced fresh cilantro
2 tsp. minced fresh ginger
2 tsp. minced garlic
1. Rinse plank, place in large pan or sink with water to cover. Weigh down so plank is completely submerged. Soak at least 30 minutes or up to 12 hours.
2. Combine mirin, lime juice, soy sauce, oil and salt in small bowl until salt is dissolved. Stir in all remaining marinade ingredients. Place salmon, skin-side down on a large rimmed baking sheet, pour marinade over salmon. Marinate at room temperature 30 minutes.
3. While salmon is marinating, heat grill. Place soaked plank on grill. Grill plank, covered, over medium-high heat or coals for 2 minutes or until it begin to smoke and crackle. Turn over; grill 2 more minutes or until lightly browned.
4. Remove salmon from marinade; discard marinade. Place salmon on plank. Grill, covered, 10-15 minutes or until salmon just begins to flake. Keep a spray bottle of water nearby in case plank gets too hot & begins to flame. After 10-15 minutes, extinguish flame & continue grilling, adjusting heat if necessary. Serve salmon on plank. Makes 5 servings.
*Mirin is a Japanese sweet rice wine. It can be found in the Asian section of the grocery store.
Nutritional Info Per Serving:
Fat: 9 g
Protein: 33.5 g
Carbohydrates: 0.5 g