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Grilled Pinot-Plank Just Smoked Salmon Fillet
Grilled Pinot-Plank Just Smoked Salmon Fillet
Author: Mark Benny, Tillamook, OR
Ingredients
- 1 bottle (750 ml.) Gewürztraminer
- 1 bottle Pinot-Noir
- 1 Just Smoked Salmon Cedar Plank
- 1 whole salmon fillet
- 2 cups Just Smoked Salmon alder wood chips
- 3 to 6 rosemary sprigs
- 3 to 6 marjoram sprigs
- 3 to 6 thyme sprigs
- Lemon wedges
- Salt and pepper
Instructions
- In a container just wide and long enough to hold the plank
- (a sink, pan, or heavy plastic food bag), combine 2 parts water and
- part Pinot Noir. Rinse plank; immerse in Pinot Noir mixture for at least 1 hour or up to 1 day.
- About 30 minutes before cooking, immerse fish in the red wine mixture with the plank.
- In another container, soak wood chips in 2 to 3 cups of the red wine mixture.
- Prepare barbecue to cook with indirect heat Drain wood chips.
- Sprinkle them onto hot coals. Or, if using a gas barbecue,
- put chips in a smoke box or foil pan directly on heat in a corner as barbecue heats.
- Lift fish and plank from liquid. Lay fish on plank, skin down,
- and top with 3 sprigs each of rosemary, marjoram, and thyme.
- Put barbecue grill in place. Set plank and fish on grill between coals or gas heat.
- Cover barbecue, open vents, and cook until just flakey (15 minutes)
- Serve with your favorite rice dish and ascent to heaven with this delightful fish.
