Coronavirus (COVID-19) Preparedness Information Learn More
A Twist to our Favorite Dish
March 17, 2020
Cooking with planks is a way to put a twist on your favorite dishes. I already have the planks and have been looking for a great recipe to use them with. In the past, I have used the planks when cooking fish, and I LOVE the way it tasted after cooking on the cedar plank. During the cooking process, as the fish heats up, the plank itself heats, moisture rises out of the plank, and you end up with a great tasting flavorful fish with no added fat! While the grill is going, you might as well have another plank cooking the veggies. Asparagus, carrots, zucchini, summer squash, and mushrooms are great options to cook on cedar planks! It’s lots of flavor with little effort.
This can be a super easy, fast, healthy, recipe. Remember salmon is a great source of Omega 3 and Vitamin D, which may play a role in boosting the immune system, and with everything going on in the world, we might all need a little help with the immune system right now. I hope this sounds as good to you as it does to me!
Tips: Un-hulled black sesame seeds are nuttier and more aromatic than their hulled white counterparts. Use them as a garnish and to crust meat or fish. If you need to learn about skinning a salmon, check out our Facebook page to see a cool new way to skin salmon.
Plank-Grilled Miso Salmon
- 1 tablespoon maple syrup
- 1 tablespoon sake
- ¼ cup white miso
- ¼ cup mayonnaise
- ½ teaspoon lemon zest
- 1 ½ pounds salmon fillet, preferably king salmon, skinned
- 4 scallions, trimmed
- ¼ teaspoon ground pepper
- 2 teaspoons black and/or white sesame seeds (see Tips)
Directions:Heat sake and maple syrup in a small saucepan over medium heat just until warm. Remove from heat and whisk in miso until smooth. Let cool for 1 minute, then whisk in mayonnaise and lemon zest. Set up your grill for indirect grilling. Build a medium-high heat fire or preheat a gas grill to medium-high. Place the plank, smooth-side down, directly over the flame and grill until the bottom is charred and smoky, 2 to 4 minutes. Set aside to cool. Run your fingers over the salmon and remove any bones you find with tweezers. Place scallions on the charred side of the