B.B.Q. Cedar Planked Salmon

Provided by Paley’s Place chef Vitaly Paley
www.paleysplace.citysearch.com

Serve with: Dill & Sour Cream Kettle™ brand Krinkle Cut™ Potato Chips
Serves 10 to 12

1 3-4lb filet of salmon, pin boned
1 cedar plank - 1 to 2 inches larger then filet of salmon all the way around
3 tablespoons of olive oil for brushing the plank
3 tablespoons of olive oil for drizzling over salmon
1 cup brown sugar
1/2 cup salt
2 oranges zested
1 large head of garlic peeled and chopped very fine
2 large onions peeled and sliced thin
1 cup chiffonade basil
 
Preheat oven to 450°F

Brush one side of the plank w/ olive oil and place in the oven for 15 to 20 minutes to get hot and release wood aromas. While the plank is heating up mix salt, brown sugar, and orange zest and spread it generously on both sides of salmon filet. This procedure can be done 1 to 2 hours in advance.

Barbeque Method:
Follow directions on using grill as instructed in owners manual. Both gas and charcoal grills can be used for this recipe. Marinate the salmon same as above. Brush one side of the plank w/ olive oil, spread garlic puree on the plank. Place salmon filet on top. Sprinkle the salmon filet w/ garlic. Cover generously w/ sliced onions and then drizzle w/ remaining olive oil. Place the planked salmon directly on the grill. Let it set on fire, let it burn to the edges of the salmon. Place a lid over the grill to smother the fire and cook salmon for approximately 10 to 15 minutes. Use probe thermometer to be sure. 120°F is medium rare.
Note: For cedar planks - shop at lumber store, specifically, for untreated cedar shingles.