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Alder Plank - salmon & shrimp

NDGNDG Posts: 1,552
Yesterday I picked up 2 small pieces of Sockeye Salmon on sale at Whole Foods for $10.  Started soaking an Alder Plank right away, and after work I thawed out some shrimp from our freezer.  

Brushed the salmon with melted butter & honey and topped with a Miso rub.  For the shrimp I let them sit it in a marinade of dark soy, sesame oil, peanut oil, ginger (only Asian flavors I had laying around).  I wrapped the bottom of my Alder Board in foil and let it sit on the egg as it came to temp - around 400F.  Removed the foil, and placed the salmon and shrimp on the board.  About 8 minutes in, I flipped the shrimp and pulled the whole board after about 16 mins.  Served with leftover quinoa/roast-vege salad and some leftover green beans from our Thai carryout over the weekend.  I havent done seafood on the Egg in some time, really hit the spot.  

image
image
Columbus, Ohio

Comments

  • GriffinGriffin Posts: 7,668
    Looks tasty. What's in a Miso rub?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • SmokeyPittSmokeyPitt Posts: 9,823
    Wow- that is beautiful!   It looks like a very healthy and delicious meal.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • NDGNDG Posts: 1,552
    Thank you.  @griffin . . I got the miso rub awhile back from World Market but it was my first time using it.  It was only $2.79 so figured I would try it out.  Not a ton of flavor but thats ok - sockeye is tasty on its own. 

    image
    Columbus, Ohio
  • NDGNDG Posts: 1,552
    I wish my salmon was plump as that picture!  I cant complain because my fish was marked down big time (previously frozen sockeye - out of season) but the thin part of my fish was overdone.  I saw a technique on Cooks Illustrated when the rolled the thin part up into the thick part and tied it together.  I will try this out next time.
    Columbus, Ohio
  • nolaeggheadnolaegghead Posts: 26,360
    miso is fermented soybean.

    Looks good, shrimp cook way faster than salmon.
    ______________________________________________
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  • NDGNDG Posts: 1,552
    Yes shrimp cook faster.  I was using Naked Whiz classic "Cedar Plank Shrimp on Alder Plank" as a guideline to make sure shrimp were not overdone.  They came out perfect - maybe they were still a little frozen in the core?  

    Anyway - here is Naked Whiz link for times/temp: http://www.nakedwhiz.com/plankedshrimp.htm
    Columbus, Ohio
  • chashanschashans Posts: 418
    Looks wonderful! And oh those Asian flavors are soooo good. Think that I will have a bowl of Miso soup now.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • That is a great looking cook.  You can get big bags of miso at Asian grocers and cut it with rice wine vinegar, soy, sherry, garlic, and ginger for your own marinade with no extras or surprises in the mix. And you can bring up the miso flavor as much as you want.  Also good with a bit of chili garlic paste if you want your miso with a kick.  Miso hungry now . . .
    It's a 302 thing . . .
  • Cymbaline65Cymbaline65 Posts: 800
    Very nice spread. Right up my flavor alley
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
  • Great looking feast.  Love using alder instead of cedar.  Don't know why I haven't tried shrimp yet, but I will this weekend.  Thanks for sharing.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • Little StevenLittle Steven Posts: 28,817
    miso is fermented soybean.

    Looks good, shrimp cook way faster than salmon.
    And/or rice and barley

    Steve 

    Caledon, ON

     

  • ekuapaekuapa Posts: 128
    So; pardon my lack of knowledge; but... whats the difference between alder and cedar.
    Southaven, MS.
    BGE L
  • nolaeggheadnolaegghead Posts: 26,360
    Alder is deciduous and cedar is coniferous. Historically that's what's around the PNW.   Coniferous wood has high turpentine content, so it can be "overdone" easily.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • ekuapaekuapa Posts: 128
    @Kendermann here is your answer... 
    @nolaegghead Thanks... this weekend we were asking that on Kroger, we went with cedar, but will try alder next time

    Southaven, MS.
    BGE L
  • robnybbqrobnybbq Posts: 1,907
    Looks great.  How do you know when the salmon is done?  internal temp?

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    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • nolaeggheadnolaegghead Posts: 26,360
    robnybbq said:
    Looks great.  How do you know when the salmon is done?  internal temp?
    I cook by feel with salmon.  If it feels firm, and not mushy, it's done.  Also a good idea to use a knife and open up a flake of meat in the thick part, should just be getting opaque in the center.  Temp is another way, you can pull when the coolest part of the fish is around 130-135F.   Salmon has high fat content and can be overcooked with less sadness than other leaner fish.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • robnybbqrobnybbq Posts: 1,907
    great thanks - I am always afraid I am over cooking it.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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