Cedar Plank Salmon & Grapes
POSTED: 10:21 am MDT June 15,
2008
Spice glazed salmon with a light smoked flavor with juicy grilled grapes – a perfect pair with a cold Rose, Riesling or Prosecco.
1 large cedar plank, soaked
1 bunch of ripe red grapes (or other seasonal fruit)
olive oil
1-2 TBS Rubs with Love Salmon Dry Rub, your favorite salmon seasoning blend, or the rub recipe below
2-3 pound fresh salmon fillet
Soak cedar plank at least 30 minutes, preferably overnight. A large jelly roll or roasting pan makes this easy.
Blend seasoning ingredients (recipe follows) or use a prepared rub such as Tom Douglas' Rubs with Love Salmon or Seafood Rub.
Skewer grapes or fruits in season, brush lightly with oil, sprinkle lightly with seasoning rub. Place salmon on a plate, drizzle with olive oil and sprinkle with seasoning rub, rest at room temperature for up to one hour. Meanwhile, preheat grill to medium high or high - depending on your grill.
Position soaked cedar plank over hottest part of your grill, close the lid and when it begins to smoke, add salmon fillets skin side down.
Close lid and grill until salmon to 120-150 degrees internal. Remove from grill, cover with foil and rest for 5 minutes. Grill the kabobs on the cedar plank, or attentively on a cooler part of the grill - they cook quickly!
Serve the salmon with the grilled grapes or other fruit of your choice. A fruit based sauce can be used as a glazed or a serving sauce. - Chef Michaelangelo (mick) Rosacci
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*Cedar Salmon Dry Rub
2 tsp lemon pepper
1 tsp garlic powder
1 tsp dried tarragon
1 tsp dried basil
1TBS paprika
1 TBS kosher salt
2 tsp light brown sugar
Combine all ingredients and blend well. Store in airtight container. Makes 1/4 cup.
1 large cedar plank, soaked
1 bunch of ripe red grapes (or other seasonal fruit)
olive oil
1-2 TBS Rubs with Love Salmon Dry Rub, your favorite salmon seasoning blend, or the rub recipe below
2-3 pound fresh salmon fillet
Soak cedar plank at least 30 minutes, preferably overnight. A large jelly roll or roasting pan makes this easy.
Blend seasoning ingredients (recipe follows) or use a prepared rub such as Tom Douglas' Rubs with Love Salmon or Seafood Rub.
Skewer grapes or fruits in season, brush lightly with oil, sprinkle lightly with seasoning rub. Place salmon on a plate, drizzle with olive oil and sprinkle with seasoning rub, rest at room temperature for up to one hour. Meanwhile, preheat grill to medium high or high - depending on your grill.
Position soaked cedar plank over hottest part of your grill, close the lid and when it begins to smoke, add salmon fillets skin side down.
Close lid and grill until salmon to 120-150 degrees internal. Remove from grill, cover with foil and rest for 5 minutes. Grill the kabobs on the cedar plank, or attentively on a cooler part of the grill - they cook quickly!
Serve the salmon with the grilled grapes or other fruit of your choice. A fruit based sauce can be used as a glazed or a serving sauce. - Chef Michaelangelo (mick) Rosacci
---
*Cedar Salmon Dry Rub
2 tsp lemon pepper
1 tsp garlic powder
1 tsp dried tarragon
1 tsp dried basil
1TBS paprika
1 TBS kosher salt
2 tsp light brown sugar
Combine all ingredients and blend well. Store in airtight container. Makes 1/4 cup.
