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    Greensbury Market brings you certified organic meat as seen on the Oprah Winfrey Show and Jon & Kate Plus 8.

      RECIPE TITLE "FISH GRILLED ON A BOARD"
    Recipe excerpted from Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill by Steven Raichlen
    © Copyright 2002 by Steven Raichlen, All rights reserved.

    ... more great recipes from Steven Raichlen on our GREAT CHEFS page!

    yields Serves 4  time--difficulty easy

    Simplicity itself, this is one of the best ways I know to cook salmon. Grilling it on a plank imparts all sorts of intriguing spice flavors to the fish. The mustard cuts the oily taste, while the brown sugar accentuates the sweetness. Plus, you're looking at about 3 minutes of preparation time. I call for the fish to be grilled indirectly in this recipe-this eliminates the risk of setting the plank on fire. Brave hearts can try the direct method, following the instructions at the end of the recipe.

      RECIPE INGREDIENTS

    1 or 2 pieces salmon fillet (1 1/2 pounds total)
    Plenty of coarse salt (kosher or sea) and freshly ground black pepper
    6 tablespoons Dijon (smooth) or Meaux (grainy) mustard
    6 tablespoons brown sugar

    You'll also need: 1 cedar plank (6 by 14 inches), soaked in salted water for 2 hours, then drained

      RECIPE METHOD

    Remove the salmon skin or have your fishmonger do this for you. Run your fingers over the fish, feeling for bones. Pull out any you find with needle-nose pliers or tweezers. Rinse the salmon under cold running water and then blot dry with paper towels. Very generously season the salmon on both sides with salt and pepper. Lay the salmon on the soaked plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble it between your fingers. When powdery, sprinkle it over the mustard.

    Set up the grill for indirect grilling and preheat to medium-high. When ready to cook, place the salmon and plank in the center of the hot grate, away from the heat. Cover the grill and cook the fish until cooked through, 20 to 30 minutes. To test for doneness, insert an instant-read meat thermometer through the side: The internal temperature should be about 135°F. Or insert a slender metal skewer through the side; it should come out very hot to the touch after 20 seconds. Transfer the salmon and plank to a platter and serve right off the plank.

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