What to eat: Add lemony, peppery punch to grilled salmon - propane gas grill with grill cover
Grilled fish on board is a great way to add flavor and it also makes it easier to handle delicate fillets. This lemon-pepper-
The Thyme rub recipe fits perfectly with the smoky scent of cedar --planked salmon.
The sauce is very simple and creamy, forming a lovely foil to the more intense salmon flavor.
If you make salmon with freshly cooked potatoes, the sauce is also delicious.
The recipe is for two fillets, the idea is that you can refrigerate one covered cooked fillet for up to three days for use in another recipe.
Next week I will share a recipe for an explosive salmon nicolise salad made with the remaining fillets.
You can find unprocessed plank barbecues in many kitchens and hardware shops.
I have two packages for 7. 5-by-15-inch (19-by-38-
Cm) cedar planks of Capital Appliance & BBQ at glendfair Crescent.
You can make your own cake.
I took a simple route and was ready --
Made at a bakery in Ottawa.
4 portions, about 90 minutes of leftovers (but one hour of soaking in cedar boards), plus a slice of salmon, 1 tablespoon (15 ml) of ground lemon peel, 1 teaspoon. (7.
5 ml) chopped fresh thy meat (2.
5 ml) granulated sugar Jewish Salt and freshly ground black pepper 2-lb (900-
More than 15 (38 cm) 2 tablespoons (30 ml) on salmon fillets)
Freshly squeezed olive oil cup (125 ml) 3 tablespoons (45 ml) chopped fresh chives1 tablespoon (22 ml ).
Milliliters) if you are going to supply two fillets at the same time (for tonight), double the sauce recipe. 1.
Prepare the board: Soak the cedar board in the water for at least an hour. Drain. 2.
Prepare the sauce: In a small bowl, stir the cream, leeks and anemone.
Season with salt and pepper. Refrigerate. 3.
Prepare salmon: in a small bowl, take lemon zest, thyme, sugar, 1 teaspoon (7.
5 ml) salt and 1 tablespoon (15 ml) pepper.
Rub the mixture together with your fingers until the whole process exudes enthusiasm.
Rub the salmon slices on both sides with olive oil.
Place each rounded skin side on the board.
Sprinkle half a lemon on each filletpepper mixture.
Gently knead the seasoning into the fish fillet.
When the grill is heated, let the stand at room temperature. 4.
Cooking salmon: Prepare a gas or charcoal barbecue for indirect cooking at high temperatures.
On the gas grill, heat all the burners and then close all the burners except one before cooking the salmon.
On a charcoal grill, place the coal on either side of the grill.
Arrange the boards in the cooler part of the grill, position them so that the thickest part of the fish is closest to the heat source.
Cover the grill and cook until the thickest part of each fillet reaches about 135 F (57 C) in an instant)
Read the thermometer for 20 to 35 minutes depending on the thickness of the fillet.
The board may be a little smoky and very fragrant.
Before serving, let the fillet stay on the board for 5 to 10 minutes. 5.
Serving: Cut the salmon slices horizontally into the serving part and transfer to a separate plate.
Sauce with sauce.