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2009-07-16 digital edition

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2009-07-16 / Community News

From the Chef's Corner

Lemon-Grilled Salmon
by Chef Deedle

A simple way to grill fish is on cedar planks. Not only does the wood add smoky flavor to your dish, but the planks also prevent the fish from flaking and falling through the food grate. Soak the planks in water at least 8 hours before-hand to prevent burning. Keep a spray bottle of water handy for any flareups. Look for the planks in the grilling section of your grocery store, home improvement center, or specialty kitchen or garden shop.
2 (15" x 16 ") cedar grilling planks
3 Tbsp. chopped fresh dill
3 Tbsp. chopped fresh parsley
2 tsp. grated lemon rind
3 Tbsp fresh lemon juice
1 Tbsp. olive oil
1 garlic clove, pressed
Salt and pepper to taste
4 (6oz.) salmon fillets

Weigh down cedar planks with a heavy object in a large container. Add water to cover and soak for at least 8 hours.

Combine dill and next 5 ingredients for herb mixture. Set aside. Sprinkle salt and pepper evenly on salmon.

Remove cedar planks from water and place planks on cooking grate on grill.

Grill soaked planks, covered with grill lid, over medium-high heat (350- 400) 2 minutes, or until planks begin to lightly smoke. Place 2 fillets on each cedar plank and grill, covered with grill lid, 15 to 18 minutes or until fish flakes with a fork. Remove fish from planks to individual serving plates using a spatula. (Carefully remove planks from grill using tongs.) Spoon herb mixture over fish and serve immediately.

Serve with your choice of potatoes and fresh asparagus. Simply delicious!

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