The Pacific Northwest natives agreed. Their traditional method was to roast salmon on cedar and alder planks staked around a pit fire, a method that’s easy to simulate today. Conveniently packaged (and untreated) in a size practical for any grill, today’s wood planks add subtle smoky aromas that enhance the flavor of salmon. One taste and we predict you’ll be seduced by salmon, roasted Pacific Northwest-style with wood, smoke and fire.
Cucumber Mango Relish
Ingredients
1 cup diced mango (1/4-inch cubes)
3 tablespoons seasoned rice vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
Spiced Plank-Grilled Salmon
Ingredients
2 tablespoons smoked paprika
2 teaspoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 cedar or alder grilling plank, soaked for 1 hour
4 (6-ounce) salmon fillets
2. To prepare the spice rub, combine ingredients in a small bowl.
3. Rub over top of salmon. Place salmon skin side down on plank. Place plank on grill. Cook, covered, until salmon flakes with a fork , about 10 minutes. Serve with Cucumber Mango Relish. Serves 4.
VARIATION: For plain plank-grilled salmon, rub the salmon with olive oil, sprinkle with kosher or sea salt, and grill.
Strawberry Cream Cheese Parfaits
2 tablespoons lime juice
1/4 cup granulated sugar
1 cup fat-free ricotta cheese
4 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup crumbled vanilla wafers (about 24 cookies)
2. Combine ricotta, cream cheese, confectioners’ sugar and vanilla in a medium bowl; stir well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 1/4 cup strawberry slices and 3 tablespoons ricotta mixture; repeat the layers. Chill 2 hours. Serves 4.
"Relish the Season," May 2007.
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