INGREDIENTS

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.  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 bbq-digest V5 #021  From:
Ryan Hamilton <ryan@gordian.com>  Date: Fri, 06 Sep 1996 14:01:37 -0700

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 354
Calories From Fat: 259
Total Fat: 29.4g
Cholesterol: 0mg
Sodium: 715.5mg
Potassium: 1096.3mg
Carbohydrates: 18.2g
Fiber: 10.9g
Sugar: 5.7g
Protein: 10.7g