Cedar-Plank Salmon
Our friend Amy, who is a private chef in Philadelphia (she is great - contact us if you would like to be put in touch with her), came to visit last week. Amy helped a great deal with packaging and preparing for the week’s farmers' markets. She also helped us as we experimented with several blends and came up with our Orient Point Blend, a delicious Asian flavored blend with Sichuan peppercorns, toasted ginger and garlic. We tried it on cedar plank salmon last night and let’s just say that it was a BIG hit! Give it a try.
Cedar-Plank Salmon in an Asian-Style Marinade with Amagansett Sea Salt - Orient Point Blend
One 15" x 6½" x 3/8" cedar grilling plank
½ cup rice vinegar
½ cup low-sodium soy sauce
2 tablespoons honey (locally produced, if available)
1 teaspoon ground ginger
½ teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lemon, thinly sliced
One (3½-pound) salmon fillet
¼ cup chopped green onions
1 tablespoon sesame seeds, toasted
1. Immerse and soak the cedar plank in water 1 hour; drain.
2. Prepare grill for indirect grilling by heating one side of the grill with high heat.
3. Combine vinegar and the next 6 ingredients (vinegar through lemon) in a large plastic bag; seal. Shake to combine. Add fish; seal. Marinate in refrigerator 30 minutes, turning once.
4. Place cedar plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Remove fish from marinade; discard marinade, but reserve the lemon slices. Place fish, skin side down, on charred side of plank and arrange the lemon slices on top. Cover and grill 15 minutes or until fish flakes easily when tested with a fork and forms a smokey lacquer on top.
5. Carefully transfer the fish from the plank to a platter (leaving the skin on the plank). Sprinkle with onions, sesame seeds and Amagansett Sea Salt – Orient Point Blend and enjoy!
