Planked Potlatch Salmon

Kip

Ingredients

• 1 Alder Plank

• 4 Corriander Seeds

• 2 Small whole red peppers

• 4 tsp Kosher salt

• 2 tsp Dried basil

• 2 tsp Dried oregano

• 2 tsp Paprika

• 1 tsp Ground red pepper

• 1 3 pound Salmon filet

Instructions

Soak plank in water to cover for 3 hours; drain.

Process corriander seeds and whole red peppers in a food processor for 1 minute or until finely crushed. Add kosher salt and next 4 ingredients; process 5 seconds.

Rub seasoning mixture on flesh side of Salmon. Wrap Salmon in heavy duty plastic wrap and chill for 3 hours.

Bring Egg to a consistent temperature between 350 and 400 degrees.

Place seasoned Salmon on plank. Place in Egg (directly on grid) for 27 minutes or until flesh flakes with a fork. Serve directly from plank and discard plank when through.

Yields 8 servings.

Notes

Number of Servings:

Time to Prepare: