Planking is a rather new experience for us. I prepare the food and DH does the rest. This recipe is adapted from kraftfoods.com and is so simple to make. The original recipe called for parsley which I didn't have. I used fresh garden basil and loved it. Serve with rice, fresh bread and a salad for a lovely meal that is sure to impress. Please note: The cooking or prep time does not include the time needed to soak the cedar plank.
- 1 cedar plank, untreated (14x7x1 inch)
- 1⁄2 cup sun-dried tomato vinaigrette dressing
- 1⁄4 cup fresh basil, finely chopped
- 1⁄4 cup sun-dried tomato, finely chopped (not oil packed)
- 1 tablespoon oil
- 1 (2 lb) salmon fillets, cut 1 inch thick
- 2 cups cooked basmati rice or 2 cups cooked brown rice
- basil leaves (to garnish)
- Place the plank in water, weight top and soak for a minimum of 4 hours or overnight.
- Preheat grill to medium.
- Mix the dressing, basil and tomatoes; reserve half the dressing for use when serving the fish; set aside.
- Brush the top of the pre-soaked plank with oil; top with the salmon, skin side down.
- Place on grill; cover with grill lid and grill 10 minutes.
- Brush with dressing mixture and continue to grill for an additional 10 minutes or until salmon flakes easily with fork.
- Remove from plank, remove skin and plate on top of cooked rice.
- Spoon a tablespoon or so of reserved dressing over fish, garnish with additional basil leaves and serve.
Very tasty, adding the sun-dried tomatoes to the vinaigrette plumped them up and gave the sauce a great tang and savouriness. Went very well with the planked salmon and rice (I used jasmine). Thanks.
Yum! Only change I made to suit local seasonal availability was to use a little less dried basil instead of fresh. It was wonderful served over couscous with some steamed vegies and a few cherry tomatoes. The cedar planking gave a wonderful smokey flavour while being very easy to prepare.
Fantastic way to cook salmon. The grilling on the cedar-plank was fun and the dressing mixture really added to the flavor of the salmon. Thanks for posting this easy-to-follow recipe.