Cedar Plank Copper River Salmon Fillet
Cedar plank (available from cooking supply or gourmet stores; you can order from Williams Sonoma but these are bit pricey)
Olive oil
Lawry's Seasoned Salt
Juice of 1 lemon
Pat of butter
2 T capers with juice
Immerse the cedar plank in water and soak for 2-3 hours. Remove from water, let excess water drain. Rinse salmon fillet and pat dry, place on cedar plank. Coat top of fillet with a light application of olive oil (I use a Misto sprayer), then sprinkle with the seasoned salt.
Place cedar plank on BBQ grill over medium heat, cover, and cook 12-15 minutes or until thickest part of fish is warm (don't overcook!).
While fish is cooking, melt butter in small saucepan, add lemon juice and capers. Keep warm until fish is done, pour over top.
And the closer to the Copper River you are, the fresher the salmon.
ReplyDeleteRichard makes this with wild salmon his wife has caught. Every year they bring me some and I love it.
In addition to all of the wonderful scenery and wildlife, I have to imagine that the fresh salmon is one of the high points of Alaka living. That and the King Crab legs. :-)
ReplyDelete