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Planked Salmon




Source of Recipe


J. H. Wood...1957






Recipe Introduction


For this method the salmon is split in halves along the backbone and nailed onto boards. Allow 1/3 pound of fish per person.





List of Ingredients









Instructions



1. Select rather thick boards that are about a foot longer and wider than you estimate the piece of fish will be. soak the birch or alder boards in water over night or for several hours, at least, to prevent scorching before the fire. Put a weight on the boards to keep submerged.
   
2. Wipe the fish and place it skin side down, on the center of the board. Sprinkle with salt. Lay stips of bacon across fish and fasten fish to boards with large headed nails through bacon and along edges of fish. Drive nails into board only enough to hold fish in place. Lean the planked fish against a block of wood or other support at the edge of a medium fire. Cook the fish rather slowly so as not to burn it or loose too much juice. It should however, be thoroughly done and slightly brown on the surface when served.
   
3. A fish section of 1 1/2 inches thick requires 1 1/2 hours or more to cook. Planked salmon must be watched carefully to see that it is cooking properly, and may have to be moved occasionally toward or away from the fire. When about 1/4 done, reverse plank so that the upper part lies next to the ground. Later reverse boards again or lay them on the side.
   
4. To serve cut in desired number of rectangular sections. take up with a spatula leaving skin on board. Serve with Tartar sauce or quick tomato sauce, if desired.