Grilling on a plank, revisited
- Zorra Apr 16, 2006 06:49 PM
Yesterday we did something we haven't done in a while, grilled salmon on a cedar plank. This is so easy and delicious, and fun to do. We laid two big salmon filets on soaked, oiled cedar planks, and piled lightly roasted mixed vegetables (the peppers especially were awesome--so sweet) onto the ends of the planks before putting them on the grill directly over medium-high coals and closing the lid for twenty minutes. The salmon was perfectly tender, moist and flaky. I forgot to say that the fish had been marinating in a mixture of olive oil, lemon juice and zest, chopped fresh basil, salt and pepper for a couple of hours before being put on the planks. Some of the veggies ended up kind of charred, but that was OK. Do try this if you enjoy grilling. You can get the planks at the grocery store. You just have to soak them first so they won't catch on fire!
I have a recipe for planked pork loin that I want to try next.
What other meats have y'all cooked this way?
I realize you posted this over a year ago, but I'm *f i n a l l y* planning to try a cedar plank on the grill tomorrow for spouse and best friend. I like the roasted vegetables on the side as mentioned, but I'm unclear: should one preroast them, or pre-cook in any other way? Are there any other things I should know about this method? I'm not much of a salmon eater and I usually like a dipping sauce of some sort on the side, any suggestions?
This recipe for cedar planked salmon with a maple glaze (Gourmet 1997) is excellent!
When I do veggies on the grill, I typically do not pre-cook them, unless you are grilling something like artichokes or potatoes. I would just do the veggies on the side of the plank directly on the grill (mushrooms, zucchini and onions are all really good on the grill -- marinate them in a little soy sauce and olive oil or basalmic and olive oil).
I have yet to try this suggestion from friends, but I think it has potential....planking a whole brie topped with whatever you wish - caramelized onions, or bruschetta etc.