Jeanette - Off The Cuff

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Blogger at: and -- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually studied design and photography. I also was a freelance indie-rock critic for several magazines from 1998-2005, and had an in-house PR company for a while. Cooking is in my DNA--my dad's brother was a chef and their father was a pastry chef, my mom's mother was a caterer, who published a cookbook of traditional Finnish breads and pastries when she was 92. Everyone else in my family loves to cook, and we're not afraid to experiment. I have a yen for interior design and remodeling.

Thursday, August 5, 2010

Cedar-planked salmon

Our friend caught fresh King Salmon in the Pacific Ocean on Sunday and brought us one.cedar-planked salmon 004  So on Monday  I filleted it, (not very well, lacking the proper type of knife) and seasoned it with sea salt, fresh ground pepper, ground coriander and grilled it on a soaked cedar plank.  That’s pretty much the entirety of the recipe, and the directions… And it was so simple, and so delicious. I served it up with some brown rice, and  sautéed spinach, onions and bell peppers (I told you I have bell peppers with almost every meal, didn’t I?) which I grated fresh Peccorino cheese on top of.  Oh, and squirt some fresh lime or lemon juice on the fish, once it's off the grill.  Be careful about pre-seasoning with acidic things on fish, because the acid will start to 'cook' the fish prematurely.

The only tips I have for you, especially if you're a grilling beginner, are as follows: soak the grilling plank about 4 hours before dinner time to make sure it doesn’t fully catch fire on the grill; take your fish out of the fridge a half hour before grilling so that it’s temperature warms up a bit, which allows it to grill faster, and not dry out too much; last, but not least, preheat the grill ten minutes (if your grill has a thermostat on the lid, you’ll want it to be around 400 degrees in there) so the fillet will grill on the plank in about ten minutes.  The internal temp of the fish should hit 145, if you use a meat thermometer.
cedar-planked salmon 005 cedar-planked salmon 006