Salmon on a Plank

Salmon on a Plank
Originally uploaded by Food Fanatic.

Marinated Teriyaki Salmon Cooked on a Cedar Plank

1 clove garlic, thinly sliced or 1 tablespoon jarred minced garlic
1 lime, sliced
10 oz teriyaki sauce
2 lbs salmon fillets
4 green onions, chopped

3 hours before: stir together garlic, teriyaki sauce and lime. Marinate salmon in sauce. Soak a cedar plank (14x7x1”) in water.

When you are ready to cook, heat the grill to medium-high. Remove the salmon from the marinade and discard the marinade. Remove cedar plank from water and coat the cooking side with oil.
Place the plank on the grill directly over the coals. Place the salmon on top of the plank (if your salmon has the skin still on, place it skin side up to prevent curling) and cover the grill. Cook until the salmon is almost done, when the all but the very center has turned opaque, approximately 10 minutes. Remove the salmon from the plank and place directly on top of the grill grates, turning after 2 minutes and finishing when the center just turns opaque.
Adapted from Aldi’s Fresh, Fun & Easy” cook booklet.

More about Plank Cooking

Using wood planks to cook food is a method that has been around for centuries. Early Native American cooks used wood planks over an open fire to naturally season fish and game. Today this method is employed by home cooks and gourmet chefs alike.
Planks for cooking can be made from cedar, alder, or even recycled oak wine barrels. They can be made at home by the household handyperson or purchased in gourmet cooking supply stores or on the internet. One can even use cedar shingles purchased at a building supply store!
Foods prepared on planks need not be limited to fish and the cooking appliance doesn’t necessarily have to be an outdoor grill. Indeed, plank cooking is an excellent way to experiment with various methods and foods.

To get you started, here are a few tips:
· Always soak your plank in water until fully saturated before using. Two to three hours is a good rule of thumb.
· A little coating of oil on the cooking surface will help prevent sticking, but don’t get oil on the underside, or you could have trouble with flare-ups.
· If you use a thin plank, such as a shingle, have a water bottle handy and don’t walk away. Even properly soaked, a plank will catch fire if the heat is too hot or the plank is too close to the flame. · If you decide to cook on a plank in the oven, stick with the thicker planks and keep the oven temperature to 350 degrees or less.
· After use, if your plank has not burned too much, clean it with hot water (no soap) and place back on a 350 degree grill or in the oven for 15 minutes.
Plank cooking is a great way to impart flavor to foods with minimal fuss. The dishwashers of the family will like them too, as clean-up is easy and the food can even be served right on the plank.

Surf the internet for recipes and methods and “play with your food!”
Information for this article was seasoned with information from http://greatlakesgrilling.com

For The Lancaster News