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Cedar Plank Salmon

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CATEGORY CUISINE TAG YIELD
Cajun 1 Servings

INGREDIENTS

Couple salmon filets
Couple thin untreated Cedar planks
Lots and lots of ginger chopped
Couple tablespoons of lime or lemon zest chopped small
Couple tablespoons of orange zest chopped small
Salt/pepper
Cajun or creole spice mix
Olive oil

INSTRUCTIONS

I tried this recipe last weekend, and it was amazing. This is a variant of
a signature dish of Emeril Lagasse (of the TVFN fame). The original recipe
used horseradish and trout instead of ginger and salmon.
Has anyone else tried smoking/cooking with Cedar?
I had a hard time finding thin cedar planks (shingles) sold singly in the
local hardware store, they seemed to only sell them in bunches of 40. I did
however find untreated cedar shims that I was able to make do with.
So anyways, here's what you do: Preheat your grill and oil up one side of
the cedar with your olive oil. Sprinkle a bit of the cajun seasoning on the
plank, and lay the filet of salmon on top. Season the filet with salt,
pepper, and the spice mix. Cover the filet completely with the ginger and
zest -- this adds flavor and helps the fish retain all of its moisture. Put
the whole thing directly on the grill over the coals, close the lid, and
stand back! The thing will smoke like crazy for a while. Check on the
salmon after 15 minutes. If the plank catches on fire before the salmon is
done, simply spray it with some water (I had to do this a couple times).
When the salmon is done, you can either serve the whole thing with the
cedar flaming around the edges, or remove it from the cedar plank and
serve. You may wish to remove most of the crushed ginger topping as it is a
bit overpowering.
A nice sauce to accompany this can be made with soy sauce, green onions,
and sesame oil. I don't know the measurements, I just winged it.
Posted to EAT-L Digest 06 Sep 96
From:    Ryan Hamilton <ryan@GORDIAN.COM>
Date:    Fri, 6 Sep 1996 14:01:37 -0700

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