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Dale
Member
Post Number: 60
Registered: 1-2005
| | Posted on Saturday, May 28, 2005 - 8:02 pm:
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In preparation for Memorial Day (steaks, chicken wings, and Baby Back Ribs), we ate healthy food today. Alder Planked Wild Alaskan Copper River Salmon ($6.99 per lb at Costco for a whole headless 4 lb fish).
Water Soaked Alder Planks with a layer of Basil and sliced Onions, then drizzled with Olive Oil.
Salmon fillets (getting from whole fish to this was surprisingly easy, though clearly this was the most difficult task, especially the plier job at the end to remove the bones -- I only left one bone total in the two halves), skin side down on top of the Basil/Onion layer.
Another layer of Onions on top and drizzled with Olive oil.
Note no spices.
Cooked indirect on our 7 with my cast iron heat deflector on the lower rack half filled with water, already boiling, with unsoaked Alder chunks in the fire, at 350º grill temp (375º dome temp) for 23 minutes.
Served with fresh lemon juice. You can salt and pepper to your preference. We like pristine fish.
Lots of billowing smoke coming off the fire. Indirect means I can reuse the planks, I think. The water pan yielded a slightly poached, very moist, texture, yet a very smoky flavor despite the planks not burning. I pulled off the K when the meat didn't yield to pushing with a spoon (hard to describe this), rare to medium-rare.
Maybe shoulda put lemon slices and basil on top of the Salmon for presentation and flavor.
Dale |
Colacooker
Member
Post Number: 134
Registered: 6-2003
| | Posted on Sunday, May 29, 2005 - 5:57 am:
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Wow Dale, those are some beautiful filets. I've got a couple alder planks but I thought they were one time use items. Do they impart some flavor into the fish when used indirect? I'm going to try your method.
Thanks,
Tony |
Dale
Member
Post Number: 62
Registered: 1-2005
| | Posted on Sunday, May 29, 2005 - 7:02 am:
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Tony, since I had the fish on a bed of basil/onions, I'm willing to bet that the alder chunks that were in the fire did more for the flavor than the plank. Next time I'll try just olive oil between the fish and the plank. I bet that without the skin, you'll get more flavor too.
I washed the planks with just plain water. I'll inspect them carefully before the next use.
Dale |
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Alder Planked Wild Alaskan Copper Riv...