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Grilled cedar-plank salmon

ken2v
ken2v
Aug 30, 2011
8:47am
Block User
One nice thing when it's 100+, cooking moves outside by the pool.

Grilled some FRESH PACIFIC (no salt-added, chefantwon, it really comes that way) salmon on cedar last night. Picked a few poblanos and lime, made a little crema. Just outstanding.
LeoXVI
LeoXVI
Aug 30, 2011
9:28am
Block User
Small world, grilled some fresh pacific salmon last night...not on cedar....not a fan. A matter of taste. Grilled some fresh picked japanese eggplant brushed with truffle oil. Yum!
Roulette Man
Roulette Man
Aug 30, 2011
9:34am
Block User
Quote
Originally posted by: ken2v
One nice thing when it's 100+, cooking moves outside by the pool.

Grilled some FRESH PACIFIC (no salt-added, chefantwon, it really comes that way) salmon on cedar last night. Picked a few poblanos and lime, made a little crema. Just outstanding.


Did you soak the planks in water first? I have prepared salmon several times this way.
rdwoodpecker
rdwoodpecker
Aug 30, 2011
1:05pm
Block User
Fresh Salmon? oh no not here in Nebraska.

Have made the "sams club" salmon on cedar plank this summer as well!

Oh, fresh sounds so much better!

Ken, it sounds great! What time should I be flying in?

ken2v
ken2v
Aug 31, 2011
12:39am
Block User
Quote
Originally posted by: Roulette Man
Quote
Originally posted by: ken2v
One nice thing when it's 100+, cooking moves outside by the pool.

Grilled some FRESH PACIFIC (no salt-added, chefantwon, it really comes that way) salmon on cedar last night. Picked a few poblanos and lime, made a little crema. Just outstanding.


Did you soak the planks in water first? I have prepared salmon several times this way.


OK, Wolfgang Puck, what happened if/when you didn't soak the planks?!?!?! lol
Roulette Man
Roulette Man
Aug 31, 2011
12:45am
Block User
Quote
Originally posted by: ken2v
Quote
Originally posted by: Roulette Man
Quote
Originally posted by: ken2v
One nice thing when it's 100+, cooking moves outside by the pool.

Grilled some FRESH PACIFIC (no salt-added, chefantwon, it really comes that way) salmon on cedar last night. Picked a few poblanos and lime, made a little crema. Just outstanding.


Did you soak the planks in water first? I have prepared salmon several times this way.


OK, Wolfgang Puck, what happened if/when you didn't soak the planks?!?!?! lol


Pack your knives and leave. You have been cut.
KarenTN
KarenTN
Aug 31, 2011
12:59am
Block User
Quote
Originally posted by: ken2v
One nice thing when it's 100+, cooking moves outside by the pool.

Grilled some FRESH PACIFIC (no salt-added, chefantwon, it really comes that way) salmon on cedar last night. Picked a few poblanos and lime, made a little crema. Just outstanding.



didn't you have to go to a fish market or pay a ton of $$$$ to get it without added salt?


oh, and it's "Pack your knives and go". sounds so much nicer than 'and leave' doesnl't it
ken2v
ken2v
Aug 31, 2011
1:25am
Block User
Hamburger Helper, it's not just for special holidays, anymore!
bigdawg
bigdawg
Aug 31, 2011
3:55am
Block User
O.K. I'll bite. I don't eat much salmon. (can't afford it) What is the deal with the salt? Are you referring to canned verses fresh?
ken2v
ken2v
Aug 31, 2011
4:09am
Block User
On another board, Karen, yours truly and a few others have been trying to convince a saline-averse member that it is easy to eat well, cheaply, ingeniously and low-salt if one learns to cut the ties to boxes, cans and other crap like farm-raised Atlantic salmon, a staid repertoire of recipes, and bullheadedness.
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