If you are looking for a way to prepare salmon fillets on the barbecue that eliminates the possibility of the fish sticking to the grill, purchase a cedar plank designed for cooking.
If you haven鈥檛 used one for a while, or if you鈥檝e never used one, these untreated, thin boards are available in the seafood section of many supermarkets and at hardware and other stores selling barbecue equipment.
When the salmon is on the plank and set on the grill, the bottom of the board will eventually begin to char and smoke, infusing the fish with a pleasing smoky taste as it cooks.
You鈥檒l notice I said the board will eventually begin to char and smoke. That鈥檚 because before you use the plank, to ensure it does not quickly ignite when first set on the grill, you should soak it in cold water for at least two hours.
During cooking, to maximize smoking and help maintain a steady cooking temperature, keep the barbecue lid closed as much as possible. Also keep a spray bottle of water at the ready to put out the flames just in case the board does eventually ignite around the edges.
During cooking, the salmon fillets on the plank do not have to be flipped because heat emanating from below and circulating above the fish, when the barbecue lid is closed, will cook it on both sides.
When cooked, the fish should feel slightly firm, not hard 鈥� a sign that you鈥檝e overcooked it 鈥� and not soft 鈥� a sign it鈥檚 not cooked through. When cooked, the flesh will lose its translucency and become opaque, it will also start to separate slightly into flakes and a white protein will seep out between the flakes.
In today鈥檚 recipe, I used fresh, farmed B.C. steelhead fillets. According to Fisheries and Ocean Canada, steelhead were at one time considered a trout species, but have been discovered by biologists to be more closely related to 91原创 salmon than other trout.
The farmed B.C. steelhead fillets you see for sale in local supermarkets have had no integration with marine environments. Because of the farming technique, the product has been labelled 鈥渙cean wise,鈥� the 91原创 Aquarium鈥檚 assurance that the product is an ocean-friendly seafood choice.
Steelhead has an attractive orangey flesh, a lovely texture and flavour, and enough natural fat to make it stay nice and moist once cooked. If you can鈥檛 find or don鈥檛 care to use steelhead in today鈥檚 recipe, try another fillet, such as sockeye or coho.
Cedar Plank Steelhead With Dill Mustard Sauce
Moist, smoky tasting fish served with a rich, tangy, creamy dill sauce sweetened with a bit of honey. The recipe yields a fairly generous amount of sauce, but the sauce also goes well with the side dishes I like to serve with this fish dish 鈥� boiled or steamed mini potatoes and asparagus.
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Preparation time: 20 minutes, plus plank soaking time
Cooking time: 15 to 18 minutes
Makes: four servings
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For the dill mustard sauce
1/4 cup Dijon mustard
1/4 cup sour cream
1/4 cup mayonnaise
2 Tbsp chopped fresh dill
1 Tbsp honey
For the fish
1 cedar plank (large enough to hold the four fillets)
2 Tbsp honey
1 Tbsp Dijon mustard
1 Tbsp lemon juice
4 (6 oz./170 g) steelhead or other salmon fillets, such as sockeye
鈥� salt and freshly ground black pepper, to taste
鈥� lemon slices and dill sprigs, for garnish
Make sauce by combining its ingredients in a bowl. Cover and refrigerate until needed. Sauce can be made many hours in advance.
Soak the cedar plank in cold water for at least two hours.
Combine the honey, mustard and juice for the fish in a shallow dish. Add the steelhead fillets and turn to coat.
Preheat barbecue to medium-high (about 400 F in the chamber). Remove the plank from water and dry one side.
Set fish on the dry side and brush with any honey mixture left in the dish. Season fish with salt and pepper.
Set the plank on one side of the barbecue. Turn the heat underneath the plank to low and leave the other side set at medium-high. Close the lid and cook 15 to 18 minutes, or until just cooked through. (Keep a spray bottle of water handy in case the board ignites.)
Serve the fish directly from the board, garnished with lemon slices and dill sprigs. Let diners top their fish, once it is on a plate, with the dill mustard sauce, to taste.
Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.
