Cedar Plank Salmon may require a little more attention than tossing a couple steaks on the grill, but the healthy fats and heart disease and cancer fighting properties in this delicious fish make it well worth the effort.
Cedar Plank Salmon with Onions & Skewered Brussels Sprouts
1 untreated cedar planks
1 100g centre-cut, salmon fillet (skin on) 3 tbsp Dijon mustard
2 tsp olive oil
1⁄2 tsp salt
1 large onion, quartered
7 large raw Brussels sprouts
Plank Preparation Instructions:
Soak your cedar plank in cold water for an hour or two. This will add moisture to the plank and prevent it from burning on the BBQ. When choosing a plank, it is imperative that you only use untreated cedar. If you’d like to intensify the wood aromas, add a tablespoon of salt or a cup of white wine, apple juice, citrus or berry juice to the water. If this is the first time you have used the planks, put them on the preheated grill for 2 minutes, being sure to flip them once.
Food Preparation Directions:
Mix together the Dijon mustard, oil and salt in a small bowl. Brush the mixture over the
salmon, Brussels sprouts and onions.
Place the fillets directly on the cedar planks and place them on the grill. You want to cook the fish on a moderately high heat. Be sure to keep the lid closed as much as you can to maximize the smoky flavours. Grill for 20 to 25 minutes, until the salmon is barely firm to the touch and you can see white juices on the sides of the meat. Turn the grill off and keep the fish covered for another 5 minutes.
After the fish has been on the grill for 5 -7 minutes, place skewered Brussels sprouts and onion on grill. Make sure to turn skewer regularly.
Word of warning: Keep your eyes on the plank. If it catches fire, spray it with water and turn the heat down to a medium or low heat.
Calories: 299 Fat: 11.8 grams Carbs: 26.5 grams Protein: 22 grams
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