Friday, September 9, 2011

Weekend Recipe


LeAnn Rime's Cedar Plank-Grilled Salmon With Garlic, Lemon and Dill.

INGREDIENTS:
1(3LB.) WHOLE FILET OF SALMON, SKIN ON, SCORED (UP TO BUT NOT THROUGH THE SKIN) INTO SERVING PIECES
6 TBSP. EXTRA VIRGIN OLIVE OIL
4 LARGE GARLIC CLOVES, MINCED
1/4 CUP MINCED FRESH DILL
2 TSP. SALT
1 TSP. GROUND BLACK PEPPER
1 TSP. LEMON ZEST, PLUS LEMON WEDGES

DIRECTIONS:
SOAK AN UNTREATED CEDAR PLANK (OR PLANKS) LARGE ENOUGH TO HOLD A SIDE OF SALMON (5-7 INCHES WIDE AND 16-20 INCHES LONG) IN WATER, WEIGHTING IT WITH SOMETHING HEAVY, LIKE A BRICK, SO IT STAYS SUBMERGED 30 MINUTES TO 24 HOURS.
WHEN READY TO GRILL, EITHER BUILD A CHARCOAL FIRE IN HALF THE GRILL OR TURN GRILL BURNERS ON HIGH FOR TEN MINUTES. MEANWHILE, MIX OIL, GARLIC, DILL, SALT, PEPPER AND LEMON ZEST; RUB OVER SALMON AND INTO SCORED AREAS TO COAT.
PLACE SOAKED CEDAR ON HOT GRILL GRATE, CLOSE LID AND WATCH UNTIL WOOD STARTS TO SMOKE, ABOUT 5 MINUTES. TRANSFER SALMON TO HOT PLANK, MOVE SALMON OFF DIRECT CHARCOAL HEAT OR TURN BURNERS TO LOW, AND COOK COVERED UNTIL SALMON IS JUST OPAQUE THROUGHOUT (130 DEGREES ON A MEAT THERMOMETER INSERTED IN THE THICKEST SECTION), 20-25 MINUTES OR LONGER, DEPENDING ON THICKNESS AND GRILL TEMPERATURE. LET SIT 5 MINUTES; SERVE WITH LEMON WEDGES.

SERVES 8

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