Salmon - from Trader Joe's in this case - we did about a pound - good for two hungry people - or two regular folks and a dog (yes we cook for our dog. ... so you think your dog likes you now... give him some of this and redefine what "Man's best friend" actually means)
By the way - you could get two nice slices of Salmon on one plank and feed 4 people (and maybe two small dogs)...
Cedar plank - in this case it was from Publix
Olive Oil - in this case I used spray - also from Publix
Blood red Oranges - the color is cool - otherwise it doesn't matter
Potlatch Seasoning - You can buy this stuff from Williams Sonoma or make it yourself - (Mine was given to me - the stuff smelled great - I say order some of the internet) ...It's blasted expensive but it's great! (Expensive is $9.95 for 3OZ - that's what, $40 per pound? plus tax and shipping)
Home made versions... (I haven't tried this, but the stuff I have smells like cunim... so good luck)
One version: Combine 2 teaspoons salt; 3/4 teaspoon ground cumin; 1/2 teaspoon dried oregano,crushed; ¼ teaspoon garlic powder; 1/4 teaspoon chili powder; and 1/8 teaspoon white pepper. Makes about 4 teaspoons
Or here's another version - 4 teaspoons kosher salt, 3 teaspoons chili powder, 3 teaspoons coarse ground black pepper, 1 teaspoon ground cumin, 1 teaspoon crushed red pepper flakes, 1 teaspoon celery salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano
HOW TO DO IT
Soak the plank - I tossed the plank in the sink - covered with water - weighted it down with a heavy plate - left it for an hour or two
Toss some Potlatch on the Salmon
Half the orange - slice 1/4 in thick slices - cut off the peel - cover the top of the filet with orange slices
Shoot some olive oil on the top of the plank - I have spray - it doesn't matter - this is just to help keep the fish from sticking
Fire the egg up to 400 - just lump coal
Put the plank on the egg for 5 min to warm it up
Toss the fish on the plank, skin side down
Leave it alone --- don't turn it over --- don't open the egg up to look
Cook till it hits 120 interior temp - should be about 15 to 20 min depending on how thick the fish is... a one inch slice should be around 15 min
Take it off when it hits 120 - it will get to about 130 while you serve it
The Orange keeps the fish from drying - this fish is going to be really juicy. It looks great too. Should impress your guests. If you want to you can leave the peel on the oranges - that looks really good also - you can quarter the orange and then slice it, for little orange triangles --- That looks cool too!
I like to eat the orange with the fish - so, I like to take the peal off... My wife wants me to slice the orange, then cut around the peal, but put both on the fish - the theory here being that the peal adds flavor - but you can easily remove the peal and eat the rest.... further research is needed in this area.
Supposedly Potlatch seasoning is a spice rub used in a ceremonial feast held by what Canadians call the First Nation tribes of the Pacific Northwest who have been cooking on cedar and alder planks for centuries- You can make up your own stories to tell your guests. You, know - the Indians up North traded salmon for oranges that were grown by the Seminoles in Florida...
Whatever... The Canadian or Pacific Northwest Natives certainly didn't have oranges - so this is an "ancient" Lake Hartwell feast that's been a tradition since 2012.
If you try this let me know if you don't think this is the best salmon you ever put in your mouth. ...I'm not kidding - I only put seriously good food out here.