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Awesome Grilled Salmon
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sprinter
Posts: 1,188
Hey all,[p]I came across a recipe for grilled salmon as I was digging through an old Gourmet magazine. Its dirt simple but man the results were great.[p]In a small sauce pot mix:[p]1/2 Cup Balsamic Vinegar
1/2 Cup Dry White Wine (I used Chardonnay)
2 TBSP Fresh Lemon Juice
2 TBSP Packed Brown Sugar[p]Start this on a slow simmer/boil and reduce it by 1/2. It wont get real thick but it will thicken somewhat.[p]Meanwhile, I foiled the underside of my alder plank, oiled the top of it, and laid the salmon fillet skin side down on the plank. I used a generous sprinkling of fresh ground pepper and salt on the top of the fish. I cooked it with the plank directly over the coals at about 350 for approximately 40 minutes, I had about a 1 - 1.25 pound fillet about an inch thick. Anyway, cook it until its done the way you like it, I didn't turn mine at all.[p]Take the salmon off the grill, plate it, and drizzle the balsamic glaze over the fish and thats it. The skin slides right off. Wonderful flavor and with good balsamic vinegar its out of this world and like I said, dirt simple to make. We ate it with some fried rice, cheesy sourdough garlic bread and the rest of the bottle of Chardonnay and had a wonderful meal.[p]Troy
1/2 Cup Dry White Wine (I used Chardonnay)
2 TBSP Fresh Lemon Juice
2 TBSP Packed Brown Sugar[p]Start this on a slow simmer/boil and reduce it by 1/2. It wont get real thick but it will thicken somewhat.[p]Meanwhile, I foiled the underside of my alder plank, oiled the top of it, and laid the salmon fillet skin side down on the plank. I used a generous sprinkling of fresh ground pepper and salt on the top of the fish. I cooked it with the plank directly over the coals at about 350 for approximately 40 minutes, I had about a 1 - 1.25 pound fillet about an inch thick. Anyway, cook it until its done the way you like it, I didn't turn mine at all.[p]Take the salmon off the grill, plate it, and drizzle the balsamic glaze over the fish and thats it. The skin slides right off. Wonderful flavor and with good balsamic vinegar its out of this world and like I said, dirt simple to make. We ate it with some fried rice, cheesy sourdough garlic bread and the rest of the bottle of Chardonnay and had a wonderful meal.[p]Troy
Comments
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sprinter,
Where can we get a board of alder wood if we don't live in the Pacific Northwest?
Judy in San Diego -
Judy Mayberry,[p]I used my Alder Plank only because I was given one for a gift somewhere along the way. I also have a cedar plank that I use, again a gift. Both can be used interchangeably for the most part and cedar planks can be purchased as a hardwood board from a lumber yard and cut to size or you can use cedar roofing shingles. If you use cedar shingles make sure they have no preservatives etc. in them and that they are 100% hardwood cedar, no chemicals added.[p]Troy
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sprinter,that was an interesting article about your gourmet cooking group. i subscribed to the magazine at your suggestion adn really like the magazine.
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Judy Mayberry,[p]A good site about cedar plank cooking, and how to purchase one is: Plankcooking.com
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