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C-Hawk
Joined: 02 Nov 2003 Posts: 2146 City/Region: Carpinteria / Channel Islands
State or Province: CA
C-Dory Year: 2008
C-Dory Model: 22 Cruiser
Vessel Name: C-Hawk
Photos: C-Hawk
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Posted: Wed Apr 23, 2008 10:27 pm Post subject: Easy Cedar Plank Salmon |
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Here's a good and quick recipe for salmon.
1 fillet of salmon
1 cedar plank
cajon seasoning
Topping mix-
1/2 bell pepper - chopped
1/2 onion - chopped
1/4 cup olive oil
3 Tbl spoon BBQ sauce
2 Tbl spoon lemon juice
2 Tbl spoon dill seed
Soak cedar plank for two +/- hours
Spread cajon seasoning on salmon fillet- let set
Cook down the bell pepper and onion
Add olive oil, BBQ sauce, lemon juice & dill
Bring to simmer, stir and remove from heat
Place salmon on cedar plank and place on hot grill (charcoal or gas)
cook for 15 - 20 minutes.
Spread topping mix on salmon and continue cooking for 10 +/- minutes
As I have noted before-- my measurements are guesses.
After eating dinner tonight, I think a little brown sugar (1 Tbl spoon) would go rather nicely in the topping mix. _________________ Roger
2002- CD22- "Fishtales" returned to factory 2008
2008- CD22- "C-Hawk" Sold
KJ6VVB
A Brat I am, At sea I be
God is Great, Beer is Good.... and People are Crazy |
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Pat Anderson
Joined: 02 Nov 2003 Posts: 8555 City/Region: Birch Bay, WA
State or Province: WA
C-Dory Year: 2005
C-Dory Model: 25 Cruiser
Vessel Name: Daydream
Photos: Daydream and Crabby Lou
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Posted: Wed Apr 23, 2008 11:15 pm Post subject: |
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OK, my mouth is watering just reading this! Now, if I could only go out by myself and catch some salmon! So far my only salmon have been caught while on Helen O (Larry) and SeaDNA (Roger), but I did once catch a ling cod on Daydream all by myself. But I need to catch a salmon or three, that's for sure! _________________
DAYDREAM - CD25 Cruiser
CRABBY LOU - CD16 Angler (sold 2020)
Pat & Patty Anderson, C-Brat #62!
http://daydreamsloop.blogspot.com
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Wefings Dealer
Joined: 29 Nov 2005 Posts: 2086 City/Region: Panhandle
State or Province: FL
Photos: Cruise Ship #4
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Posted: Wed Apr 23, 2008 11:43 pm Post subject: |
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I found these "cedar sheets' at a great Japanese cooking supply called Korin in NYC .
Good for individual servings of fish ,shellfish,etc on board or at home with a Hibachi, Cobb Grill or other grilling device . Very space efficient flavor enhancer on the boat ...... http://korin.com/product.php?pid=307&cat=36&subcat=53&subsubcat=&df=&
I am looking forward to trying these with fresh caught Fish and Scallops , Shirimp and whatever else I can think of making taste like Cedar on the grill [asparagus?]. Heck Ill even try Salmon!
Its a grillin time of year and a real good time for a grillin thread.........thanks !
Marc _________________ Wefings Marine Website
Since 1909 |
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Doryman
Joined: 03 Oct 2006 Posts: 3807 City/Region: Anacortes
State or Province: WA
C-Dory Year: 2006
C-Dory Model: 255 Tomcat
Vessel Name: Lori Ann
Photos: Lori Ann
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Posted: Thu Apr 24, 2008 12:05 am Post subject: |
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Here are a few other sources for planks (thanks to Tiffany Haugen, Plank Cooking)
http://bbqwood.com/
http://www.cooking-planks.com/ (check out the factory 2nd planks)
Luhr-Jensen is supposed to have planks too but I could not find them on their website. Call them at 800-535-1711 and let us know what you find out.
Warren _________________ Doryman
M/V Lori Ann
TomCat 255, Hull #55, 150 Yamahas
Anacortes, WA
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MOOSE
Joined: 07 Nov 2003 Posts: 619 City/Region: Rainy Lake - Int'l. Falls
State or Province: MN
C-Dory Year: 2001
C-Dory Model: 22 Cruiser
Vessel Name: MOOSE
Photos: MOOSE
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Posted: Thu Apr 24, 2008 9:01 am Post subject: |
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Real men don't use gas grills..........
Al _________________ .....and remember, if the women don't find you handsome, they should at least find you handy. |
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RJD Wannabe
Joined: 16 Jun 2007 Posts: 244 City/Region: Elk Grove
State or Province: CA
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Posted: Thu Apr 24, 2008 10:39 am Post subject: |
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one of my favorites, very simple. A few variations
1) Soak the plank in red wine for about 2 hours (I use saved leftovers)
2) Load up the fish with spices and garlic (covered)
3) 1/2" covering of brown sugar, let sit for 4 hours, essentially brines the fish
4) cook on med-hi about 15-20 min, use more wine to keep flames on cedar under control (fresh wine I'm drinking)
make a couple, never enough, never leftovers _________________ Soon to join C-Dory owners |
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rogerbum
Joined: 21 Nov 2004 Posts: 5922 City/Region: Kenmore
State or Province: WA
C-Dory Year: 2008
C-Dory Model: 255 Tomcat
Vessel Name: Meant to be
Photos: SeaDNA
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Posted: Thu Apr 24, 2008 10:51 am Post subject: |
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As long as the wood isn't treated, cedar fencing or cedar shingles work just fine and are often far cheaper than the cedar sold especially for cooking. While I love cedar planked fish, my favorite way to cook salmon is a way learned only a couple of years ago. E.g. - take a good fillet (preferably coho) and coat the meat side heavily with Tom Douglas salmon rub. This is a combination of smoked paprika, brown sugar and thyme (see http://www.tomdouglas.com/products/spice-rub.html). Heat the grill up to the hottest temp and place the fillet meat side DOWN, directly on the grill. Don't touch it until it lifts easily off the grill. If you screw with it too early, the fish will stick to the grill so be patient and test it occasionally by gently lifting with a spatula. Once it lifts easily, take it off and serve. As long as it isn't a really huge fillet, it will get cooked all the way through from the one side. The sugar/spice combo creates a nice crust and leaves beautiful grill marks on the fish. The crust and the skin up lock the moisture in the fish and it comes out great. _________________ Roger on Meant to be |
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C-Hawk
Joined: 02 Nov 2003 Posts: 2146 City/Region: Carpinteria / Channel Islands
State or Province: CA
C-Dory Year: 2008
C-Dory Model: 22 Cruiser
Vessel Name: C-Hawk
Photos: C-Hawk
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Posted: Thu May 08, 2008 12:13 am Post subject: |
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Here's another good one that I made tonight;
Tarragon Salmon
1 1-1/2-pound salmon fillet
1/4 cup mayonnaise
2 green onions, sliced
1 tablespoon lemon juice
1 teaspoon dill
2 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1 tablespoon butter, softened
1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1 lemon, thinly sliced
For sauce, in a small bowl combine mayonnaise, green
onions, lemon juice, 1 teaspoon dill and 2 teaspoons fresh tarragon. Cover and chill.
Place salmon, skin side down, on cedar plank.
Stir together softened butter and 1 teaspoon fresh tarragon.
Spread butter mixture over salmon. Lay lemon slices on salmon
Place on medium hot grill for 20 – 25 minutes or until salmon flakes on the fork.
Serve with sauce.
Enjoy,
Roger |
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