Cut a filet of salmon into 4oz portions. Marinate the salmon in a tad bit of Worcestershire sauce for 15 minutes and then pat dry. Mix softened butter, honey, and minced garlic in a bowl. Cut 1 lime (per portion) into very thin slices. Lay out the soaked cedar sheet and shingle out some of the lime slices to fit the size of the salmon. Lay the salmon on top and then smear on about 1 tablespoon of the honey-garlic butter. Shingle out the rest of the limes on top and roll up the sheet. Grill over medium heat until the cedar plank starts to char and the salmon is cooked medium to medium-well or to taste.
I serve this at my restaurant with a smoked paprika aioli when salmon is in season. It's a great dish.
Answers
March 19, 2011
Like a plank, the Cedar Smoking Sheets must be soaked before use to prevent
burning.
March 26, 2011
Cut a filet of salmon into 4oz portions. Marinate the salmon in a tad bit of Worcestershire sauce for 15 minutes and then pat dry. Mix softened butter, honey, and minced garlic in a bowl. Cut 1 lime (per portion) into very thin slices. Lay out the soaked cedar sheet and shingle out some of the lime slices to fit the size of the salmon. Lay the salmon on top and then smear on about 1 tablespoon of the honey-garlic butter. Shingle out the rest of the limes on top and roll up the sheet. Grill over medium heat until the cedar plank starts to char and the salmon is cooked medium to medium-well or to taste.
I serve this at my restaurant with a smoked paprika aioli when salmon is in season. It's a great dish.