Citrus Herb Plank Recipe
Citrus Herb Plank Recipe
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