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
RSS
When put to the heat, Red Oak smoke is full-bodied, smooth and buttery-rich. Perfect for poultry, fish, or veggies. A popular blogger claims that ribeye steaks are spectacular. Red Oak is said to be less intense than hickory and more flavorful than apple.
Our large Alder Grilling Planks are perfect for Fresh Wild Halibut filets or other larger cuts of meat. Alder this large is rare so this sale is only during fresh halibut season and only while supplies last.
These personal-sized hickory grilling planks should just be called "Burger Boards." They are the perfect size for burgers of all descriptions. Try our Bison Burger recipe! (5.25" x 8" net size)
Grilling Salmon on our organic and sustainable cedar planks is superb! Check out OG's recipe section for easy salmon recipes.
Our maple grilling planks lend your dish a moist and sweet flavor. Try your next grilled pork chops on a maple plank. (5.25" x 11.75" net size)
Oh the wonderful flavor of Hickory! People have smoked fish and other meats with hickory chips and shavings for years. Try that in a grilling plank. (5.25" x 11.75" net size)
Perfect size for sharing! If you are grilling for two these are perfect for smaller portions. And they are less than $1 per plank!
Maple grilling planks add much to the flavor of salmon, other fish and meats.
New Product! Choose alder grilling planks in our most popular size (5.25" 11.75" net size), for entrees like planked salmon, steelhead or halibut.
