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1 untreated cedar plank
4 salmon fillets, each about 180 g and 1-in. thick
1/4 cup maple syrup
1 tsp dried tarragon leaves
1/4 tsp salt
Place cedar plank in the kitchen sink or a large bucket. Cover with warm water and let soak at least 1 hour, preferably overnight. If wood floats, weigh down with a couple of heavy tins.
When ready to grill, heat barbecue to high. Then turn one side of barbecue to medium. Brush tops and sides of fillets with maple syrup, then sprinkle with tarragon and salt. Place salmon, skin side down, on presoaked plank. Place on side of grill that is set to medium heat. Barbecue with lid closed until a knife tip inserted in centre of fish comes out warm, 20 to 30 minutes. Check fish occasionally during cooking. If plank ignites, spray with water. You may also have to reduce heat under plank to medium-low. Remove salmon from plank to dinner plates or a platter. Allow plank to cool down before removing from barbecue.
Calories 292, Protein 26g, Carbohydrates 13g, Fat 14.5g, Sodium 217mg.
Planking adds a smoky flavour to fish. Use only untreated cedar. Look for planks at the fish counter at your supermarket or ask your fishmonger.