Preperation:
Soak 1 or 2 cedar planks in cold water for at least 1 hour. Top planks with two or three unopened cans to keep them submerged while soaking.
Salsa:
In a medium bowl, stir together strawberries, onion, mint, oil, lime juice, chili pepper, salt, and pepper.
Cover and refrigerate.
Fish:
Preheat grill to medium-high.
Remove plank(s) from water and place on hot grate over indirect heat for 6-8 minutes, until hot.
Using tongs, carefully turn plank(s) over and place salmon fillets on top.
Brush fillets with oil; season with salt and pepper.
Cover grill and cook for 12 to 15 minutes or until salmon flakes when lightly pressed with a fork. It’s not necessary to turn the salmon.
Remove from grill and spoon salsa over the salmon.
Serve salmon directly from the plank(s).
Norene's Notes
Oven Method:
Place soaked planks onto a
baking sheet.
Top with salmon; brush fish
with oil and season with salt and
pepper.
Bake in a preheated 425°F
oven for 12 to 15 minutes.
As the water evaporates
from the plank(s), steam will be
released, keeping the fish moist
and aromatic.
Recipe reprinted from The Silver Platter by Daniella Silver, with tips and techniques from Norene Gilletz.
Recipe published in JOY of KOSHER with Jamie Geller Summer 2015. SUBSCRIBE NOW
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