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      RECIPE TITLE "Pacific Northwest Planked Salmon With Mustard and Dill Sauce"
    Recipe from BBQ USA by Steven Raichlen Copyright ' 2003 by Steven Raichlen All rights reserved. Used by permission of Workman Publishing.

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

    yields serves 4 time---difficultymoderate


    Method: Grilling on a plank

    For the salmon:
    1 salmon fillet, with or without skin (about 11/2 pounds; ideally cut from the end closest to the head; see Note)
    About 1 tablespoon olive oil
    Coarse salt (kosher or sea) and freshly ground black pepper

    For the glaze:
    1/2 cup mayonnaise (preferably Hellmann's)
    1/3 cup Meaux (grainy French) mustard
    2 tablespoons chopped fresh dill
    1/2 teaspoon finely grated lemon zest
    Coarse salt (kosher or sea) and freshly ground black pepper

    You'll Also Need:
    1 cedar plank (about 6 by 12 inches), soaked for 2 hours in water to cover (a rimmed baking sheet or large roasting pan works well for soaking), then drained

    9.5x16 Cedar Baking Plank with Recipe Book
    9.5x16 Cedar Baking Plank with Recipe Book The Native Americans of the Pacific Northwest were the first to come up with the idea of cooking fish on wood. While they grilled theirs on an open fire outdoors, you can now grill yours at home in the oven with this Cedar Plank. Made to withstand the heat of the oven (even 350 degrees won't begin to char it), it can be used to impart a rich, woodsy smell to your favorite fish - bass, trout, halibut and salmon. To use, just place the fish on top of the plank and place in your oven. The cooking time will be a little longer since the wood doesn't conduct heat as quickly, but the end result will be worth the wait. Included is The Cedar Plank Cookbook filled with 15 recipes. After grilling, let the plank cool then re-tighten the screws using a 7/16 Alan wrench (not included - see your local hardware store).


    Run your fingers over the salmon fillet, feeling for bones. Using needle-nose pliers or tweezers, pull out any you find. Rinse the salmon under cold running water, then blot it dry with paper towels. If using salmon with skin, generously brush the skin with olive oil. If using skinless salmon, brush one side of the fish with olive oil. Season both sides with salt and pepper. Place the salmon on the plank, skin side down, if it has one; oiled side down if not.

    Make the glaze: Place the mayonnaise, mustard, dill, and lemon zest in a nonreactive mixing bowl and whisk to mix. Season with salt and pepper to taste.

    Set up the grill for indirect grilling and preheat to medium-high.

    When ready to cook, spread the glaze mixture evenly over the top and sides of the salmon. Place the salmon on its plank in the center of the hot grate, away from the heat, and cover the grill.Cook the salmon until cooked through and the glaze is a deep golden brown, 20 to 30 minutes. To test for doneness, insert an instant-read meat thermometer through the side of the salmon: The internal temperature should be about 135ªF. Another test is to insert a slender metal skewer in the side of the fillet for 20 seconds: It should come out very hot to the touch.

    Transfer the plank and fish to a heatproof platter and slice the fish crosswise into serving portions. Serve the salmon right off the plank.

    Note: You can use fish fillets with or without skin-your choice. My wife finds that the skin makes the salmon taste fishy. I love it.) For that matter, the recipe works well with other rich oily fish fillets, including bluefish and pompano.

    HOT! We recommend:

    Steven Raichlen's BBQ USA BBQ USA
    2004 James Beard Award Winner for Tools & Techniques Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible!, How to Grill, and other books in the Barbecue! Bible! Series, with 1.3 million copies in print, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics--Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce--to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 425 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin'; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up--dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).


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