 |
Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
|
This is a Bobby Flay recipe that my husband tried this weekend. It was fantastic and turned out so flaky and moist! Delicious Ingredients:
1 cedar plank (6 by 14 inches) |
2 salmon fillets (1 1/2 pounds total) |
salt & freshly ground black pepper |
6 tablespoons dijon mustard |
6 tablespoons brown sugar |
Directions:
1. Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
2. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
|
|