Deep, smoky cedar scents seep into the salmon while grilling, lending it an incomparable flavor. Salmon can be presented on the plank…“oven to table” serving in a whole new light!
Salmon on Wine-Soaked Plank
Servings
8 Servings
Ingredients
- 1 cedar plank soaked for 1-4 hours in wine or beer
- 2 tablespoons sea salt
- 1 side of salmon
- 2 onions sliced into rounds
- 1 zucchini unpeeled, sliced into rounds
- 1 red pepper cut into long, thin strips
- 6-8 baby portabella mushrooms quartered
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Prep: Preheat grill to medium. Season the plank with sea salt and rub in to bring out the flavor. Rinse salmon and dry with paper towel. Place salmon on the plank and surround with vegetables. Brush fish and vegetables with olive oil and season with salt, pepper, garlic powder and paprika.
- Grill: Place plank in center of grill and close the cover. Grill for approximately 30 minutes. Remove from grill and let rest for 5 minutes. Serve fresh.
- Cook’s note – Cedar planks can be purchased in some grocery stores and may be soaked in a variety of liquids. If you have nothing on hand, water may be used.
It is best to ask your Rabbi or local authority.
Is there any way to find out if Cedar planks are okay to use on Passover?
maybe it is treated somewhat and who knows with what?
thanks
Hi! This is a photo of the side of salmon on a cedar plank. The salmon was sliced after preparing for the presentation which may make it look like fillets. This recipe would work well with fillets as well. The vegetables are as listed in the recipe but onions would be a welcome addition and would certainly add a delicious flavor. Enjoy!
The photo shows what look very much like diced onions, not listed in the ingredients, and not too much like a side of salmon–perhaps fillets?