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Planked Potlatch Salmon

KipKip Posts: 87
edited 10:42PM in Seafood
• 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

InstructionsSoak 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.NotesNumber of Servings: Time to Prepare:
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