Grilled Salmon on a Cedar Plank and Grilled Romaine

Ross in Ventura

Cedar plank bathing in some Pinot Grigio Wine for 6 hours

Two pieces fresh Atlantic Salmon on a buttered Cedar Plank that was marinaded in Pinot Grigio wine for 6 hours Seasoned with Dizzy Pig's Raging River Rub, my favorite  Salmon rub now, Chipotle RuB, fresh Dill, and lemon.

Ready for the Big Green Egg Salmon and Romain for grilling.





Now for the Grilled Romaine

This again was a wonderful Sunday Night Dinner served with Steamed Cauliflower with Sharp Cheddar Cheese, and Grilled Romaine with Red wine vinegar and parmesan cheese. This was truly a very mouth and mind meal!

Thanks for look-in!

Ross

leemschu

Looks good! How's the grilled romaine? It seems like an interesting idea.

bgebrent

Looks great Ross!  Love planked salmon and grilled romaine!  Great cook!!

fljoemon

Hey Ross .. what internal temperature did you pull out the salmon?

This look faboulous

Phatchris

Yes please 

Ross in Ventura

bgebrent said:

Looks great Ross!  Love planked salmon and grilled romaine!  Great cook!!

Thanks Brent

Ross

Ross in Ventura

leemschu said:

Looks good! How's the grilled romaine? It seems like an interesting idea.

Thanks Lee, Grilled Romaine is wonderful

Ross

Ross in Ventura

fljoemon said:

Hey Ross .. what internal temperature did you pull out the salmon?

This look faboulous

Thanks joe, I do not take the temp. From Salmon it's all by feel it could be shushi for all I care

Ross

growler69

Looks great, was this done direct or indirect?

Ross in Ventura

growler69 said:

Looks great, was this done direct or indirect?

Thanks growler direct

Ross

Tier1Terrier

Thank you for posting this. I was just beginning my search for a salmon recipe for my next cook and this looks like the winner. 

I've never heard of soaking the wood planks in wine. How do you think this affected the flavor of the fish? Is it something that you can discern in the taste or is it more of an essence?

also, how long did you keep the hearts of Romaine on the grill before turning, and how long grilling them in total?

Ross in Ventura

Tier1Terrier said:

Thank you for posting this. I was just beginning my search for a salmon recipe for my next cook and this looks like the winner. 

I've never heard of soaking the wood planks in wine. How do you think this affected the flavor of the fish? Is it something that you can discern in the taste or is it more of an essence?

also, how long did you keep the hearts of Romaine on the grill before turning, and how long grilling them in total?

Thanks Tier, I started soaking the planks in water then one afternoon and just decided to try wine, so two buck chuck was it Cabernet Sauvignon it improved the final flavor so I still do it and love it.

Ross

JohnnyTarheel

Ross that is a solid cook... Salmon looks great...  Did you cook indirect at 400 .

Eggaroo

That looks awesome as all your cooks do. Question about the grilled romaine - Do you put anything on it before adding to the grill? Such as EVOO? Never tried grilled romaine but that looks interesting. 

Ross in Ventura

bgebrent said:

Looks great Ross!  Love planked salmon and grilled romaine!  Great cook!!

JohnnyTarheel said:

Ross that is a solid cook... Salmon looks great...  Did you cook indirect at 400 .

Direct Johnny

Ross

Ross in Ventura

Eggaroo said:

That looks awesome as all your cooks do. Question about the grilled romaine - Do you put anything on it before adding to the grill? Such as EVOO? Never tried grilled romaine but that looks interesting. 

Yes olive oil

Ross

pgprescott

Another salmon success for you Ross. Looks delicious as usual. Nice!

Pete