Nov 23, 2008 7:37 am US/Eastern
Gridiron Griller: Sweet "Safety" Salmon
MIAMI (CBS4) ―
So you're thinking… "How does a "Safety" relate to the grill, let alone salmon on the grill"? Alright, so we stretched this one a bit, but there are simply 2 points (Just like a football safety!) that I just love in this
sweet and
safe recipe.
Point 1: The
Sweet comes from the caramelized brown sugar that gets crystallized on the edges of the salmon.
Point 2: The
Safety comes from the protection the cedar plank gives the salmon as it sits under a covered grill for 10, maybe 15 or could be 20 minutes depending on the heat of the flame below.
My personal liking is to keep the grill on high (450) and let the flames work the wet cedar plank down to dry, eventually charring the edges (this includes the salmon!) for 10 minutes. An almost burning plank infuses the fish with the cedar smell. It also caramelizes the brown sugar into a crispy-edged, deep smoky fillet that smells up the backyard like my memory of burning leaves back in the Wisconsin. So have no fear when the backwoods fire-smell wafts from the lid of your grill. It may make you want to jump in a pile of leaves, but restrain yourself and appreciate the fact that you don't have to rake your yard in Florida. Sweet "Safety" Salmon – a very impressive, safe dish to grill without the risk of a backyard BBQ embarrassment!
PREP 1 cedar plank
Cedar planks can be purchased at grilling and gourmet shops and even at many local supermarkets in the grilling aisle. Soak a cedar plank in warm water weighted down for about 2 hours.
2lb. salmon filet with the skin on
1/2 cup brown sugar
2 T. olive oil
1 T. dried thyme leaves
1 tsp. cayenne pepper
Place the salmon skin-side down on a soaked plank. Mix the brown sugar, oil, thyme and cayenne into a paste. Spread paste over the top of the salmon.
READY Preheat your gas grill to high (450˚) while you prepare the salmon.
LETS GRILL! Turn the grill down to medium-low (300˚) and place the planked salmon on the center of the grill grate and cook with grill covered about 20 minutes or until the surface fat turns white and the flesh flakes when twisted with a fork. If you like more char, keep higher temp and griller short (450˚ at 10 minutes!)
To make the salmon a meal, serve it over a layer of gritty barley rice (1 cup organic pearled barley and 2 cups Lundberg Jubilee brown rice) Add handfuls of fresh spinach and top off with hot planked salmon. You can also drizzle with hot pure maple syrup for a sweet touch.
Johnny says…
"There's nothing like getting those extra 2 points in a close game to give you a safe lead. Then again, keeping that Salmon safe from drying out on the grill is a close second."
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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