Here’s a super simple but hugely delicious (and remarkably healthy) dish: Cedar Plank Salmon with Fennel Fronds. Love this dish, I make it all summer long. The sweet, anise-like flavor of the fennel plays off well with the infusion of the cider smoke. Cedar planks for cooking are available just about anywhere you can buy grilling accessories or charcoal.
INGREDIENTS
- Slab of salmon (or any fish you like)
- Fennel bulb with fronds
- Salt & pepper
- Ceder plank
METHOD
Bring the salmon to room temperature. Submerge the cedar plank under water in your kitchen sink for at least an hour. Trim the fronds off the fennel bulb (reserve the bulb for salads or other recipes). Season the salmon on both sides with salt and pepper. Light your grill to medium-high. Set the cedar plank over the fire. When it starts to smoke set the salmon in the center of the plank and cover it with the raw fennel fronds and close the grill lid. Cook the salmon to an internal temperature of 120° then, with a spatula or tongs, remove it to a plate. Let sit for about 5 minutes as the internal temperature continues to rise to 125°.
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