Citrus Herb Plank Recipe

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Author: Joseph Smith Owings Mills, MD

Instructions

Soak your plank for 4 - 6 hours
Remove skin and season the filet with salt, pepper, fresh dill (chopped) and some lemon and/or lime zest.
Cover the fish and put it into the fridge for an hour or so.
Rub the top of plank with olive oil and put it on a hot grill.
Get the fish out of the refrigerator, put it on the plank and sprinkle with some fresh lime juice.
Cover and cook until fish just begins to flake.
Alternative 1: You can use orange zest and fresh orange juice in this recipe instead of lime or lemon or you can use a combination.
Orange is much sweeter than lemon or lime so when I use it, I usually substitute brown sugar for dill in the dry rub.
I've been meaning to try cilantro with the orange, I think that would come out really nice too.
Alternative 2: Use fresh rosemary instead of dill. Rosemary is a wonderful aromatic herb that I really love with fresh fish or chicken (or mushrooms).
I serve this salmon with a simple homemade tartar sauce made of mayonnaise,
fresh chopped dill, chopped pickles (sweet or dill whichever you prefer) and some fresh lime juice.
I usually steam some rice and grill fresh vegetables to go with the salmon --
zucchini, squash, mushrooms, carrots, onions and whatever else looks good at the market.
I chop them up and put them in a bowl with some Italian dressing, salt, pepper a clove of minced or pressed garlic,
some fresh lime juice, a little bit of sugar and some fresh, chopped or grated ginger.
I grill veggies in my grill-wok; if you don't have one, you could also do up some skewers and grill them that way.
Great meal to eat on the back porch during a summer evening with your favorite wine or beer