I came across this recipe on the Food Network site. It sounds delicious and something I must try ASAP!
In total this will take you about 20 minutes of prep time... easy peasy!
- 1 Untreated cedar plank
- 1 red pepper
- 1 small onion
- 16 stalks asparagus
- 2 large mushrooms
- Cooking spray (Pam)
- 1 teaspoon Mrs. Dash Garlic and Herb Seasoning
- 2 pounds (900 g) salmon filets, boneless skinless
- 1 teaspoon coarse salt (try kosher)
- 1 teaspoon Mrs.Dash Original Seasoning
- 1 teaspoon rosemary leaves
- 1/2 cup grainy Dijon mustard
- 2 tablespoons brown sugar
- bottle Squirt bottle of water
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 loaf foccacia bread
- Take out equipment and ingredients.
- The night before: Soak your plank in water until you are ready to cook with it.
- When you get home for dinner: Preheat BBQ to med (approx 350º F).
- Cut pepper and onion into large chunks, heaping into center of veggie basket as you cut.
- Snap off bottom node of each asparagus stalk and discard.
- Break remaining asparagus stalks into 2 or 3 pieces and quarter mushrooms. Place all in basket.
- Spray veggies with cooking spray, sprinkle with spice and place on lower rack of BBQ.
- Rinse the salmon thoroughly under water, then pat dry with a paper towel. On one side only, smear salmon with the salt, spices and mustard then sprinkle on the brown sugar.
- Place the presoaked plank on the grill. Close the lid for a few minutes but keep checking until you see smoke.
- Turn the plank over and place the salmon, rub side up, on top of the plank.
- Move the veggies to the top rack or on one side of the BBQ with reduced heat. Toss often.
- The salmon will be ready when it flakes off easily with a fork (approx 10-15 minutes).
- Squirt the edges of the board if they catch on fire. You will have to keep lifting the lid to check.
- Drizzle olive oil and vinegar in a small bowl for dipping.
- Toss foccacia bread on top rack of BBQ for just a minute while serving up the plates.
What do you think, something you'd try? Are you a salmon lover too?