Cedar imparts a wonderful distinct smoky flavor and is a simple and easy way to impress your family and friends. You can buy it at BBQ stores or Wholefoods (expensive), but the best place is at your local lumber yard. Buy “Untreated Cedar.”
2 - 4 Block Meals
2 6-ounce portions salmon fillet (or one 12-ounce portion)
2 tablespoons flat leaf parsley, fine chop
2 tablespoons sun-dried tomato, chopped
4 tablespoons sun-dried tomato vinaigrette
Salt and pepper to taste
Immerse an untreated piece of cedar (I used an eight-inch piece of 1-by-5) in a container of water for at least six hours. Overnight is better. Weigh it down with a jar or can. Prepare your grill. Have a spray bottle of water nearby to put out any flames on the cedar, which is less likely to occur if cedar is soaked overnight. Mix parsley, sun-dried tomatoes and vinaigrette together. Rub salmon with salt and pepper. Coat top of salmon with sun-dried tomato vinaigrette. Place cedar plank on grill to “toast” the wood. When toasted, flip over and place salmon on toasted plank. Keep over indirect heat and lower lid on grill. No lid? Place a tent of aluminum foil over the fish. Cook until fish begins to flake. Remove from grill. No grill? Bake the fish on the plank in the oven at 350 until fish flakes, about 7-10 minutes. Serve with Grilled Vegetable Antipasto.
Note: Too many vegetables? To reduce the veggie volume and still maintain that “Zone balance,” consider adding in toasted chickpeas or a little roasted corn. Have a glass of wine or complement the meal with Grilled Peaches with Sweet Balsamic Glaze (recipe above).