do you enjoy a great salmon dinner?

[newhunterette]

Special Cedar Plank Salmon

If you have been looking for tasty grilled salmon fillet recipes and want to try plank cooking, try this one out. I'm sure you'll like it.

8 - 6 ounce salmon fillets, skinless
2 cedar planks (make sure they are food grade)
sea salt
1 large lemon


Crust Mixture:
1 cup fresh dill, chopped
½ cup shallots, chopped
2 cloves garlic, chopped
2 green onions, chopped
3 tablespoons black pepper
2 tablespoons olive oil
juice of 1 lemon

Soak cedar planks in water for 4 to 6 hours. (This is essential to make sure planks do not catch fire, so don't skimp on this step)
Preheat grill to high.
Mix together all crust ingredients and spread on the upper side (not the skin side) of the salmon fillets.
Season the soaked planks with salt and pepper and place on the grill for 3 to 5 minutes with lid closed. They will begin to crackle and smoke.
Place salmon fillets carefully on cooking planks, skin side of the fish on the plank. Close the lid and bake the fillets for 12-15 minutes. Check periodically to make sure cooking planks have not caught fire.
Have a spray bottle of water on hand to spritz planks in case they do, but it is much less likely to happen if they have been well soaked beforehand.
Remove cooking planks from grill and squeeze lemon juice over salmon fillets. Enjoy!

This recipe works equally well with salmon steaks or a whole side of salmon.


Poached Salmon with Basil Vinegarette
One of the nicest fresh salmon recipes for summer or entertaining.

6 salmon filets (or steaks)
3 tablespoons (50 ml) white vinegar
1 cup onions (250 ml), thinly sliced
½ cup carrots (125 ml), thinly sliced
6 parsley sprigs
1 teaspoon (5 ml) thyme, dried
3 whole cloves
6 whole peppercorns
salt

Place the salmon in a large, shallow pan and add enough cold water to come ¾ of the way up the salmon at its thickest part.
Add white vinegar, onions, carrots, parsley, thyme, cloves salt and peppercorns. Bring to a boil.
Lower heat and simmer gently for 3 minutes (slightly longer if you are using very thick steaks or fillets).
Remove the salmon from the poaching liquid with a slotted spoon and drain. Set aside.

Vinegarette
2 teaspoons Dijon-style mustard
2 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon white vinegar
1 tablespoon lemon juice
salt and pepper
½ cup light flavored oil
½ cup olive oil

Place all of the ingredients except the oils in a food processor (a blender will do) and pulse until well combined.
With the machine running, add the oils in a thin stream until they are well mixed. Season with salt and pepper.
Serve the salmon cooled or cold with the basil vinaigrette drizzled over it

Crab Stuffed Salmon

1 small onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 tablespoon butter or margarine
1 - 4.5 ounce can crabmeat, drained
1 cup cooked rice
2 tablespoons lemon juice
1 tablespoon parsley, finely chopped
1 teaspoon lemon zest, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds of salmon fillet, in two long pieces
1/2 lemon, sliced


Preheat oven to 450ºF.
In a skillet over medium heat; cook onion, garlic and celery in butter until softened. Stir in crabmeat, rice, lemon juice, parsley, lemon peel and seasonings.
Cover 1 fish fillet with the stuffing. Top with the second fillet. Secure the two pieces together with string or toothpicks. Arrange lemon slices on top. Wrap loosely in several thicknesses of aluminum foil.
Place foil packet on cookie sheet and bake for 10 minutes per inch of thickness, or until fish flakes easily with a fork.

[betteroffishing]

great way to prepare salmon, try soaking the cedar in juices to impart more flavor ie cranberry, blackberry, even just apple/ orange juices taste great

[newhunterette]

another variation of Smoked/Grilled Cedar Plank Salmon

The good size for planks are 6 X 14 X 1/3 inches. Rinse plank. Fill a container with water - one large enough to fit the plank -a pan, sink or heavy plastic bag will work . Submerge for at least 20 minutes and as long as 4 hours.

Prepare the barbecue grill. It is ready for use when the temperature is about medium-high or about 425F. At this temperature, the grilling planks should give off a medium-to-light smoke.
Place the soaked plank onto the grill and close the lid. Within a few minutes, the plank will begin to smoke and crackle . Raise the lid, place the food onto the plank then return the lid . Cooking times can be as short as 8 and up to 25 minutes.

4 Tblsp vegetable oil
2 Tblsp soy sauce
6 Tblsp, choice of chardonnay, bourbon, or whiskey
1 tsp ground ginger
2 Tblsp brown sugar
Freshly ground pepper to taste
2 lb salmon fillet
1 tsp lemon juice

Combine all liquid and dry ingredients in a bowl; reserve lemon juice, blend and set marinade aside. I double the recipe. Remove any pinbones from salmon. Leave whole or cut into individual servings. Place into a shallow dish, add marinade and turn to coat.Cover and let sit 20 minutes
Preheat plank. Carefully lift lid and place salmon, skin down on plank. Return the lid and let hot-smoke for 8-10 minutes or until done.
Glaze: Transfer marinade to a small sauce pan. Gently simmer on
stovetop till reduced by half. Remove from heat and add lemon juice.
Brush or drizzle onto salmon before serving.

NOTE: Cedar planks can be reused if they are not exceedingly charred
or cracked. Simply brush clean with warm, soapy water, set up to dry
and store in paper bag. Re-soaking is optional. I prefer presoaking.