|Salmon on the grill — place planks away from the flame!|
This recipe has become a favorite in our house and with the Excel Math employees. Paired with Bob's relish recipe, it's a refreshingly delicious fish meal for family and friends.
If you do have a grill, cut untreated cedar planks to fit (so your grill lid will close). Soak the planks for 1-3 hours beforehand.
The bathtub or a child's pool works well for soaking. Use weights or clean bricks to weigh down the planks and keep them from floating. You will only be able to use these planks once, since they char, as shown in the photo above.
Purchase wild salmon, if it's available. Create an herb rub with the following ingredients (or use your own favorite rub):
Dried or fresh parsley
Dried or fresh dill
Dried or fresh basil
Place the salmon on cedar planks or on a cookie sheet, if you cook it in the oven. Sprinkle the rub on the salmon as shown.
Drizzle with olive oil and a little balsamic vinegar to coat. Garnish with lemon slices. Pre-heat your grill so it is very hot.
While the grill or oven is heating, make the Relish. These measurements are approximate. Feel free to adjust to taste.
In a bowl mix:
2 - 3 medium-size shallots, minced
3 - 4 tablespoons coarsely chopped capers
1/3 cup coarsely chopped sundried tomatoes (packed in oil)
1/3 cup chopped fresh basil
Minced lemon rind of one lemon
1/4 cup coarsely chopped toasted slivered almonds
Juice of one lemon
Salt and pepper to taste
Also make a Balsamic Vinegar reduction. Simply boil the vinegar on medium heat until it becomes a syrup, (reduced by at least half). Let cool. Set aside relish and balsamic reduction until the salmon is cooked.
Place the planks on the grill, away from the flame. Cook the salmon to medium rare, until it is slightly opaque in the middle.
Do not overcook the fish. It will continue to cook for another minute on the plank after being removed from the heat. (Overcooking is the most frequent error when cooking fish at home.)
Place the fillets on a plate, add relish on top, and finish with a drizzle of Balsamic Vinegar reduction. Serve immediately with rice, roasted red potatoes or Cous-Cous.
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