Once you’re done grilling, wash the planks with warm, soapy water. Rinse, allow to dry and store them in a plastic bag in your freezer. Next time, all you’ll need to do is soak the planks in hot water for 10 minutes! Planks can be used two to three times.
Salmon is good for your heart but did you know it’s also good for your mind? The omega-3 fatty acids in salmon may help to prevent depression and other brain-related problems.
2 12-by-6-inch (or a similar size) untreated cedar planks
extra-virgin olive oil
*optional seasonings for plank: salt, garlic, fresh herbs
1/3 cup unsweetened pineapple juice
2 tablespoons Worcestershire sauce
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/3 cup dark brown sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
4 cloves garlic, minced
4 6-ounce salmon fillets
salt and black pepper, to taste*
Soak cedar planks in a tub filled with warm water for 1 to 2 hours.
In a small saucepan, combine pineapple juice, Worcestershire sauce, vinegar, lemon juice and oil. Bring to a simmer, then reduce heat to medium-low.
Add brown sugar, black pepper, cayenne pepper and minced garlic. Continue to simmer, stirring occasionally until sauce is the consistency of syrup. Remove from heat and set aside.
Preheat grill to medium heat. Dry plank and lightly coat the top with oil. Season with salt, garlic and/or fresh herbs, if desired*. Place plank on grill and let heat for 2 minutes. Flip and heat until the plank starts to crackle and smoke.
Season salmon with salt and pepper, if desired*. Place fillets skin-side-down on planks. Close the grill lid and allow to cook for 10 minutes (do not flip). Pour a small amount of syrup over each fillet and close the lid. Continue to cook about 5 more minutes or until fish flakes easily with a fork.