2 salmon fillets
2 thin untreated cedar planks
lots ginger -- chopped
2 tablespoon lime or lemon zest -- chopped fine
2 tablespoon orange zest -- chopped fine
1 dash salt and pepper
olive oil
2 tablespoon Cajun spice mix
***Cajun Spice Mix***
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon white pepper
Instructions:
I tried this recipe last weekend, and it was amazing. This is a variant
of a signature dish of Emeril Lagasse (of the TVFN fame). The original
recipe used horseradish and trout instead of ginger and salmon. I
had a hard time finding thin cedar planks (shingles) sold singly in
the local hardware store, they seemed to only sell them in bunches
of 40. I did however find untreated cedar shims that I was able to
make do with. So anyway, here's what you do. Preheat your grill and
oil up one side of the cedar with your olive oil. Sprinkle a bit of
the Cajun seasoning on the plank, and lay the filet of salmon on top.
Season the filet with salt, pepper, and the spice mix. Cover the filet
completely with the ginger and zest -- this adds flavor and helps
the fish retain all of its moisture. Put the whole thing directly
on the grill over the coals (cedar plank side down), close the lid,
and stand back! The thing will smoke like crazy for a while. Check
on the salmon after 15 minutes. If the plank catches on fire before
the salmon is done, simply spray it with some water (I had to do this
a couple times). When the salmon is done, you can either serve the
whole thing with the cedar flaming around the edges, or remove it
from the cedar plank and serve. You may wish to remove most of the
crushed ginger topping as it is a bit overpowering. A nice sauce to
accompany this can be made with soy sauce, green onions, and sesame
oil. I don't know the measurements, I just winged it.
