Jun 01 2011
One Fish Two Fish
It’s time for our midweek rendez-vous again. Today, I offer cedar-planked salmon, which is likely to be the best way to eat that pink fish you (n)ever had. We tried it for the first time this weekend, and it has to be, bar none, the tastiest seafood I’ve had in a long time. The method is a simple one: place salmon on a flat piece of cedar wood, cook on the barbecue for about 25-30 min, eat, and faint with delight (you might want to make sure you eat sitting down, to avoid hurting yourself on the way down). The aroma of the smoking cedar permeates the fish as it cooks and lends it a subtle and unique taste that will have you clamor for more.
Finding the cedar planks is likely to be the most challenging part of this meal. Most big box stores carry those, for about $9 for two planks. I thought that was a bit pricey – particularly since the planks were rather small – but have a look around online, as I did, and you will easily find a better deal that will bring the price down by more than half. This little adventure does not have to burn a hole in your pocket.
Woody, not tinny
Before placing on the grill, I rubbed the fish with a blend of lemon zest, pepper and thyme.
Pretty in Pink
The leftovers, I turned into a quiche, the recipe for which I will share here later.
so don’t be sad or bad,
be glad – this is rad,
and you don’t have to ask your dad
for one fish two fish pink fish smoky fish!
Life is good.
Cedar-planked Salmon
2 lbs salmon
Olive oil
Cedar plank(s)
Mix together:
The zest of 1 lemon
1/2 tsp freshly cracked pepper
1/2 tsp fresh thyme
1/2 tsp salt
1/2 tsp sugar
Soak the cedar planks according to package directions, at least 30 min. This will prevent the wood from catching fire in the barbecue, and help create smoke.
Rinse fish and pat dry. Rub olive oil on both sides and place, skin-side down, on the cedar plank (cut fish in half if your wood plank is small and use two planks). Rub the spice mix all over the fish. Place on the (hot) grill, close cover and cook for about 25 min. on high heat. Check periodically to make sure the wood is not burning – the fish should be smoked, not charred.
Serve with salads and cold wine.
Twin Fins Within
Smokin'!
Italian? Yes. Delicious, too.
Potato salad with red onion
Sorry we missed this!