BBQ SOCKEYE SALMON
Salmon is the "perfect fish"; it crawls with Omega acids, is delicious in all aspects, and when done in an "ancient" way over flames, really surpasses itself. I tried "planking" salmon until I got to this "recipe" and method, which our family decided they liked best-my wife claims she'd eat it seven days a week.
Provided by John DOH
Categories Canadian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Acquire a "cedar plank"; these are available at our local grocery stores, though I admit I like the thick ones, about 3/4" thickness. Soak in water at least one hour.
- Dust "smooth" surface of plank with sea salt.
- Lay fillet on the plank, and salt, generously, with sea salt.
- Light up the BBQ, leaving one side hot and the other side at minimum setting.
- Lay the planked salmon over the cool side of the grill, add 3-4 cups of either mesquite or alder wood chips onto the hot side, close BBQ hood.
- When flames start to happen with the chips, douse these quickly with water (just once!) and allow the fish to cook about 25 minutes.
- Extinguish the "cool burner at this point, and reduce the hot side to 33% output.
- Allow fish to cook to the "dore" colouring (reddish orange), about another 25-35 minutes, all with the hood closed.
- I know this sounds "overcooked" but I encourage you to try it! We serve this with raw garden veggies (tomato, cucumber, radish, carrot spears, fresh green pepper, etc) with a creamy herbed dip -- very "light" eating, perfect for the hot and humid summer weather.
Nutrition Facts : Calories 420, Fat 21.4, SaturatedFat 3.7, Cholesterol 155, Sodium 117.5, Protein 53.2
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