Plank-Grilled Sweet Soy Salmon
Using a plank to grill fish keeps it from sticking or falling through the grate and imparts a subtle smoky flavor to the salmon. You could also use mahi-mahi or Pacific halibut in this recipe. Source: EatingWell Magazine, March/April 2008
Ingredients
Directions
Tips
Make Ahead Tip: The salmon can be marinated for up to 2 hours.
Equipment: Grilling plank (see Note)
Notes: Cedar (or other hardwood) grilling planks can be found in well-stocked supermarkets in the seafood department, near other grilling supplies, at hardware stores or from plankcooking.com. Make sure the plank is virgin, untreated wood and at least 1/4 inch thick, thicker if possible. The thicker the plank, the more expensive, but it will last longer.
Sake is a dry rice wine generally available where wines are sold. Junmai, a special designation for sake, denotes sake brewed from rice that has been milled less than other special-designation sakes. More pure than other sakes, junmai has no distilled alcohol added. It is characterized by a well-rounded, rich flavor and body and more acidity than most sakes.
Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian ingredients.
Kitchen tip: To cook over indirect heat on a gas grill, turn one burner off and place the plank above it. For a charcoal grill, build two small piles of coals on either side of the grill. Place the plank in the center of the grill above the area without any coals beneath it.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Nutrition Facts
4 1/2 lean meat
