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Simple Plank-Roasted Salmon Alder Planked Dijon Crusted Halibut Cedar Planked Monterey Salmon
If you have a good Alder or Cedar plank cooking & baking recipe for salmon, fish, meats, vegetables or seafood, and you're willing to share, please email to: recipes@justsmokedsalmon.com.  If we agree, and post your plank cooking recipe here, we'll ship you a free Alder or Cedar cooking plank of your choice. There is no limit on cooking or baking recipe submissions. This offer is limited to the North American continent. Thank you. Please Note: Recipes must be original or reprinted with permission

 

Simple Plank-Roasted Salmon

Ingredients:
1.5 lb good quality salmon showing good color, and clear marbling
3-4 cloves garlic
2 tsp fresh rosemary (chopped)
kosher salt to taste
1 tsp hot cayenne pepper
fresh cracked black pepper
3 tbsp extra virgin olive oil
Good quality cedar plank for cooking salmon.

Cooked wild and long grained rice (preferably basmati),
seasoned with butter and mixed herbs, as accompaniment.

Method

Wash your fish in cold water, taking care not to injure the flesh. Pat dry with thick paper towel. With a sharp knife, cut 1.5-2 inch width portions. Make small slits on the side of the fish. Slice garlic into slivers, and press into these slits. Coat with olive oil. Sprinkle with rosemary, kosher salt and cayenne.

Preheat oven to 350 degrees farenheit. Place seasoned cedar plank in oven for ten minutes and allow to heat. Place fish fillets gently on the plank and allow to cook till done (about 15-20 mins). Do not overcook fish. Remove promptly from oven, and serve right on the plank, with fresh cracked pepper as garnish. Place cooked rice around fish and decorate with sprigs of rosemary or any other preffered garnish.

Manjari Roy
Flint, MI

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Cedar Planked Monterey Salmon

Ingredients
1 lb. salmon cut into 4-4oz fillets
Olive oil
Sauce Ingredients:
2 tbsp. butter
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
2 diced jalapenos (seperate juice and keep)
splash of white wine
6 oz. Monterey jack cheese grated
1/2 tsp. of brown sugar

Instructions:
Brush cedar cooking plank with olive oil, place in oven
and pre-heat to 350 degrees.
Place salmon fillets onto pre-heated plank and bake
for approximately 20 minutes or until done.
Prepare sauce while salmon is baking.
In saucepan melt butter and add bell peppers and
jalapenos and saute for 2 minutes. Add splash of white
wine and reduce mixture for 30 seconds. Add grated
Monterey Jack cheese and mix well. Reduce mixture
until creamy, approximately 1 minute. Add brown sugar
and juice from jalapenos, stir firmly until well blended.
Remove from heat.
When salmon is done baking place onto serving dish and
pour sauce over salmon. Goes good with twice baked
potatoes and sauteed winter mix of vegetables. (Cauliflower,
broccoli and carrots.)

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Alder Planked Dijon Crusted Halibut

Ingredients:
8 oz halibut fillet
1 cup Dijon mustard
1/8 cup buttermilk
2 tbsp. butter
2 cups bread crumbs

Sauce Ingredients:
1 tsp. almond extract
1 tsp. coconut extract
1/2 white sweet onion diced
1/4 tsp. crushed bay leaves
1/4 tsp. lemon pepper
1/2 cup mango chutney
2 tsp. half and half

Instructions:
Brush alder cooking plank with olive oil, place in oven
and pre-heat to 350 degrees.
Mix Dijon mustard and buttermilk together, set aside.
Heat butter in pan. Roll Halibut in mustard mixture
then coat with breadcrumbs. Seer halibut in pan approximately
2 minutes per side. Place on heated plank
and bake in oven for 20 mins or until halibut is done.
Sauce directions:
In a pan saute onion, almond and conconut extracts for
3-4 minutes. Sprinkle in bay leaves and lemon pepper.
Mix in mango chutney and half-and-half. Reduce sauce
for 2-3 minutes. Remove from heat.
Place baked halibut on serving dish and lightly cover
with sauce. Serve with Baked potato with sour cream
and chives, and a side of asparagus spears.

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