Last night for dinner. I modified a cedar paper roasted Salmon recipe by using a water soaked cedar plank.
Recipe:
3 Tablespoons finely chopped sun-dried tomatoes (I use the ones packed in oil and herbs and they never disappoint)
2 Tablespoon chopped kalamata olives
2-3 large clove garlic, minced
1 tbs olive oil
1/4 teaspoon fresh thyme (see Cook's note)
Kosher salt and freshly cracked pepper, to taste
2 salmon fillets
1 cedar plank soaked in water for 1-2 hours prior.
Combine sun-dried tomatoes, olives, garlic, olive oil, and thyme in a small bowl and season with kosher salt and freshly cracked pepper. On a plate place both Salmon fillets skin side down. Mound 1/2 the tomato/olive mixture on top of each fillet, set aside.
When the BBQ is ready place the cedar plank on the grill long enough to lightly singe or darken the bottom side. Don't burn it. When done, flip the cedar plank over and place the fillets on the darkened (now top) side. Cover BBQ and cook until the IT reaches 145f.
Recipe:
3 Tablespoons finely chopped sun-dried tomatoes (I use the ones packed in oil and herbs and they never disappoint)
2 Tablespoon chopped kalamata olives
2-3 large clove garlic, minced
1 tbs olive oil
1/4 teaspoon fresh thyme (see Cook's note)
Kosher salt and freshly cracked pepper, to taste
2 salmon fillets
1 cedar plank soaked in water for 1-2 hours prior.
Combine sun-dried tomatoes, olives, garlic, olive oil, and thyme in a small bowl and season with kosher salt and freshly cracked pepper. On a plate place both Salmon fillets skin side down. Mound 1/2 the tomato/olive mixture on top of each fillet, set aside.
When the BBQ is ready place the cedar plank on the grill long enough to lightly singe or darken the bottom side. Don't burn it. When done, flip the cedar plank over and place the fillets on the darkened (now top) side. Cover BBQ and cook until the IT reaches 145f.
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