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Cedar Planked Salmon
This is a dish my brother prepared for me in Seattle. Salmon is smoked by cooking it on a cedar plank. It is by far the best salmon I've ever eaten. I like to serve with an Asian inspired rice and roasted asparagus.

Category Entrée
Contributor Jeremiah
Last Update 1/20/2013 1:29:41 PM
Prep Time 60 min
Cook Time 15 min
Serves 6

arrow_right Untreated cedar planks, 3 (12 inch)
 arrow_right Vegetable oil, 1/3 cup
 arrow_right Rice vinegar, 1 1/2 Tbls
 arrow_right Sesame oil, 1 tsp
 arrow_right Soy sauce, 1/3 cup
 arrow_right Green onions, 1 small bunch
 arrow_right Ginger root, 1 small piece
 arrow_right Garlic, 1 clove

Cooking Instructions

 Soak the cedar planks for at least 1 hour in warm water.
 Chop green onions to yield 1/4 cup
 Grate ginger root to yield 1 Tbls
 Mince garlic
 Remove skin from salmon fillets, if needed
 In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic.
 Place the salmon fillets in the marinade and turn to coat.
 Cover and marinate for at least 15 minutes, or up to one hour.
 Preheat an outdoor grill for medium heat.
 Place the planks on the grate.
 The boards are ready when they start to smoke and crackle just a little.
 Place the salmon fillets onto the planks and discard the marinade.
 Cover, and grill for about 20 minutes.
 Fish is done when you can flake it with a fork.
 It will continue to cook after you remove it from the grill

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