Sunday, September 09, 2007

Grilled Plank Salmon w/ Long Grain & Wild Rice

Recipe of the Week - September 10th, 2007


Wild Ocean Seafoods® Boneless Wild Salmon Fillets (4/6oz, 8/9oz or 16oz King, Sockeye or Coho)
Tom Douglas Salmon Rub
Long Grain & Wild Rice Mix (Zatarains or Farmhouse Brands work very well)
Freshly Ground Black Pepper
Olive Oil
Whole Lemon
Spring Salad Mix
Alder or Cedar Grill Plank

Preparing the Alder Plank:
Remove the plank from the plastic wrap.
Place the plank in a sink, clean dish tub or pot & fill with water.
Place something heavy on the plank to completely submerge it in the water.
Soak the plank for a minimum of 1 hour, but overnight or all day is best if you want to re-use the plank the maximum number of times.

Prep Time (15 Minutes)
Thaw the Boneless Wild Salmon Fillets in the refrigerator overnight or run under cold water to thaw.
In a mixing bowl, place 2 tsp of Tom Douglas Salmon Rub & 4 tbsp of Olive oil. Mix together.
Remove the Salmon Fillets from the package & place on a plate skin side down. With a knife, score the fillets at a 45 degree angle every ½ inch.
Coat the meat side of the Salmon Fillets with the Tom Douglas Salmon Rub & Olive Oil. We use a basting brush,
Cut your lemon into 4-6 wedges and set aside.

Cooking Time (15-20 Minutes)
Pre-heat your BBQ. If charcoal, place the fire to one side. If gas, light both burners on high for 10 minutes.
Place the Grill Plank on the hot coals side of the BBQ for 5 minutes or until it begins to smoke or directly over one burner on the gas BBQ until smoking.
Move the Grill Plank to the indirect heat side of the Charcoal grill or turn off the burner on the gas grill under the plank.
After the rice has been placed on simmer, wait 5 Minutes then get ready to grill!
Drizzle a small amount of olive oil on the Grill Plank. Spread w/ Basting Brush.
Place the Salmon Fillets skin side down on the Grill Plank & close BBQ lid. The Salmon will be ready when there are white lines thru the fillets & they have become flakey when touched with a fork. Do not over cook! The fillets will still be cooking when you remove them from the plank.
For oven cooking, just pre-heat the oven to 350 degrees. With the Grill Plank on the oven rack.

Cooking time should be 10-15 minutes

Remove the Cooked Fillets from the plank, moving the directly to the plate.
Turn off the BBQ.
Place the Plank in cold water to extinguish. (The Plank is generally good for up to 5 “firings”)
Add the Long Grain & Wild Rice to the plate, cracked pepper to taste.
Place the Summer Mix Greens on the plate and add lemon wedges.




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