RE: planked salmon

[wiininkwe]

 1 salmon fillet (about 1 1/2 pounds)
 about 1 TBSP olive oil
 coarse salt and freshly ground pepper
 
 glaze:
 1/2 cup mayonnaise
 1/3 cup grainy french mustard
 2 TBSP chopped fresh dill
 1/2 tsp finely grated lemon zest
 coarse salt and freshly ground black pepper
 
 Mix all ingredients in a non reative bowl and whisk til blended.
 
 
 1 cedar plank (about 6x 12 inches) soaked for 2 hours in water to cover
 
 Check fillet for bones, pulling any with needle-nosed pliers or tweezers.  Rinse salmon under cold running water, then blot dry with paper towel.  Brush skin with olive oil, or if using skinless fillet, brush one side with oil.
 Season both sides with salt and pepper, place salmon on the plank with skin or oiled side down.
 
 
 Set up the grill for indirect grilling and preheat to medium high.
 
 When ready to cook:
  Spread the glaze mixture evenly over the top and sides of the salmon.
 Place the salmon on it s plank in the center of the grill, away from the heat, and cover the grill.
 Cook until cooked thru and glaze is deep golden brown, approx 20 to 30 minutes.
 To test, instant read meat thermometer should read 135 F.
 Transfer the plank and salmon to a heat proof platter and slice crosswise into serving portions.   Serve right off the plank.
 
 Serves 4
 
 T
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[mike4947]

 wiininkwe
A great recipe, only 2 cautions, do not make the glaze up and let it sit out. The 135 degrees the fish is done to won t kill off bacteria.
 Second we had a case of an entire family get sick from using Cedar shingles to grill the fish on. Cedar shakes/shingles and cedar clapboards can have any number of different perseratives applied at the factory. look for furniture grade cedar or rough cut cedar that the supplier can varify weren t treated.

[wiininkwe]

 wiininkwe
Thanks for qualifying that for me, I never thought to add those cautions.   Everyone, Please, if you try this, remember to pay attention to the reminders from Mike.
 T
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