Email to Sharon      

Recipe Categories: WWWCOF's HOME PAGEAPPETIZERS BBQ BEVERAGES Biscuits BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES COOKIES CROCKPOT DESSERTS DIABETIC DIPS ETHNIC FISHandSEAFOOD FRUIT LOWCHOLESTEROL MARINADES MEATS MEOW MICROWAVE MIXES Muffins PASTA PASTRIES PICKLESRELISH PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIRFRY VEGETABLES WOOFWOOF

Cedar Plant Salmon Steaks




Source of Recipe


Sharon


Recipe Introduction


Here's an easy-to-make fragrant and eye-appealing dish perfect for a West Coast-style summer supper.


List of Ingredients




4 - 6-8 ounce slamon steaks
1 cedar plank (available in the seafood department)
Lemon wedges and dill (or parsley sprigs)

For the Marinade:
2 tbsp. olive oil
juice of 1/2 lemon
2 tbsp. maple syrup
2 tsp. Dijon mustard
Salt and freshly cracked pepper
1 tbsp. chopped fresh dill or parsley

Recipe



Soak cedar plant, completely submerged in cold water, for 2 or more hours.

Combine marinade and pour over fish. Marinade 20 - 30 minutes.

Remove plant from water and dry the side that the fish will be placed on. Place fish on plank.

To cook in the oven, first preheat to 425 F and then bake 15 - 20 minutes.

To cook on the barbeque, first preheat to its highest setting. Once heated, if you have a two burner barbeque, turn one side off and lower the other to medium. Set plant on the unlit side of the barbeque. (If you have a one burner barbeque wet to lowest setting after preheating, but before placing the fist on it.) Close the lid and cook 15 - 20 minutes, or unti lfish is cooked through.

Keep a spray bottle handy should the bottom of the board ignite. Set plant on serving tray and garnish with lemon and herb sprigs.

Serves 4.