I think I have writers block, which I hear is a prescibable ailment (at least in some states) these days, but I digress. After the month-long eat-athon that was my holiday season, I can’t seem to look my grill in the eye and I have been relying on my trustee guest bloggers to carry the load… but I really need to get back on it.  Plankers and soon-to-be plankers everywhere need me. But what to plank? Well, when that question arises, the only thing to do is to visit and revisit the mainstay-planked entrée:

Wild Chinook Salmon prepared on an Outdoor Gourmet Western Red Cedar Plank

So, why does Cedar Grilling Planked Salmon have such staying power?

Let's talk salmon...

Salmon, when prepared correctly, is high in protein and Omega-3 Fatty Acid. Both the Mayo Clinic and the American Heart Association list salmon on their Top Ten Heart-Healthy foods list.  It also appears on too many publications’ "Super Food" lists to mention.  That, and it’s delicious.

Now, let's talk planking...

Planks, cooking planks, grilling slabs, or whatever else you want to call them- preparing food on a water saturated piece of wood allows for indirect heat, slow cooking.

Research shows that slow cooking rather than  high-heat cooking retains more nutrients in your food- frying, searing, and charring leeches, vitamins, minerals, fiber, and other essentials.

Planking is the healthy option because nutrients are retained, while your food is infused with moisture and essential cedar flavor and smoke, which are two separate flavor profiles. No additional oil or butter is needed when planking- just you filet and a squeeze of lemon.

For these reasons, salmon and cedar grilling planks are a consummate pair.

How to Plank Salmon...

First- soak your Outdoor Gourmet Cedar Grilling Plank in water. An hour or two prior to grilling will work just fine, but a longer soak time permits the plank to absorb more moisture. This allows for more cedar-infused water vapor to be released during the grilling process.

Then- get your grill up to medium heat (350-400 degrees). Place the wet plank on the pre-heated grill and heat plank for another 2-3 minutes before adding the filet. This allows the grilling plank to begin to smolder and smoke.

Next- place you salmon on plank and close grill lid. No flipping, turning, or tweeking is needed.  Remove when cooked to your liking. It's that easy and your grill isn't a greast, charred mess.

Leftovers, no problem!

Welcome to your weekend. -KB