1 18″ cedar plank, soaked in water 24 hours
1 – 2 1/2 to 3lb Salmon Fillet, rinsed and patted dry. Place on wet cedar
plank, flesh side up.
6 oz Contadina fresh pesto (in grocer’s fresh refrigerated pasta section)
1/2 cp softened butter or margarine
1 t. lemon juice
1 T. Dehydrated onion flakes
Rough ground black pepper to taste
Combine pesto, butter, and lemon juice until well blended. Generously
spread pesto-butter on fillet. Sprinkle generously with rough ground black
pepper and dash of dehydrated onion. Place planked fillet on Weber kettle
grill over very hot charcoal briquettes (450 degrees) and cover. Close
vents 1/2 way and don’t open for 15 minutes. Check for doneness in middle
of fillet…pink and flaky. Butter will melt away and leave a beautiful
pesto crust over fish. This also makes a terrific appetizer served chilled on
crackers with “shmear” of cream cheese. Mmmm.
Mike Theobald
Panama City, Florida