recipe by Lori Ross
Plank cooking is a Native American invention widely used in the Pacific Northwest. It bakes, grills, and smokes food and smells marvelous while cooking.
1 untreated Western red cedar plank (6 by 14 inches) *
1 ½ lbs. salmon fillet (or chicken, meat or shellfish)
Salt and pepper
6 tbsp mustard
6 tbsp brown sugar
Prepare grill for direct cooking on medium high. Soak cedar plank in salted water for 2 -6 hours, then drain. Remove skin (if any) from salmon fillet, rinse, remove remaining bones and pat dry. Season both sides of salmon with salt and pepper. Spread the mustard over the top and sides, the top with sprinkled brown sugar.
When ready to cook, place the cedar plank on the hot grate and leave it until it smells of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook about 15-20 minutes until the fish is flaky or has reached a temperature of 135 degrees F. If plank edges start to burn, mist with water.
* Available at fish markets, William Sonoma or Whole Foods