Ingredients:
1 cedar grilling plank (7.5 x 15 inches)
1 salmon fillet (1 1/2 – 2 pounds)
Vegetable oil
12 oz orange juice
Zest from one fresh orange
4 oz plum wine
1/2 teaspoon dried rosemary
Directions:Soak cedar plank in salted water for 2 hours.
Rinse the salmon under cold running water and pat dry with paper towels.
Prepare grill for indirect grilling and heat to medium-high.
Combine orange juice, orange zest, rosemary and plum wine in a small sauce pan.
Place over medium high heat and reduce by 1/2 to create a light glaze.
Place salmon fillet on top of a lightly oiled cedar plank.
Brush the fillet with the orange plum wine glaze
Place the cedar plank in the center of the hot grate, away from the heat.
Close grill lid and cook for about 15 minutes then take a knife and make a couple of cuts on the fillet
(while still on the plank) and separate slightly to expose the meat to the grilling heat.
Brush on some more of the glaze mixture
Total cooking time is approximately 30 minutes (depending on the thickness of the fillet),
or until the internal temperature of the fillet reaches 135°F.
When ready transfer the salmon and plank to a platter and serve off the plank.
Emory Doty
Jasper, GA