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Tonight's Surreptitious Dinner: Cedar-Planked Salmon
<p />I used Ms. Mini tonight to smoke a small salmon filet and man did it come out great. I used one of those cedar planks - they really add a nice, mild smoke and protect the filet from the direct heat.[p]If you haven't tried this combination, please do - you won't be sorry. First I rubbed with olive oil both the cedar plank and the bottom (skin side) of the salmon filet. Next, I squeezed a whole lemon over the filet. Then, I add a THIN coat of dijon mustard (I used Grey Poupon). On top of that sprinkle a 1:1 mixture of Dizzy Shakin' the Tree and Turbinado sugar (this mixture is my new favorite for just about everything - I think it would probably even be good on Spawn's brownies).[p]Now, put the cedar plank on the Egg about 5 minuntes before adding the filet. Oh, the Egg should be sitting somewhere between 350 and 375 and burning cleanly. After 3-5 minutes add the filet and "bake" between 350 and 375 for roughly half an hour, or until the thickest part of the filet registers around 135 on your Thermapen.[p]Finish with a spritz of fresh lemon juice.[p]I'm telling you, this filet was awesome.[p]For those photography buffs out there, I have to apologize for the small depth of field on this shot - I had my aperture at f2.0 and forgot to stop down before taking this picture, thus only a very small portion of the photo is in perfect focus. But, I suppose it adds a bit of artistic blah-blah-blah to the photo.[p]Cheers![p]TRex