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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean. Ingredients:
2 tablespoons grainy mustard |
2 tablespoons mild honey or pure maple syrup |
1 teaspoon minced rosemary |
1 tablespoon grated lemon zest |
1 (2-pounds) salmon fillet with skin (1 1/2 inches thick) |
Directions:
1. Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
3. Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
4. Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.
5. Cooks' note: Salmon can be grilled without plank over indirect heat (see Grilling Procedure ) 8 to 15 minutes.
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