What happened?
I used to get some great recipes off of this post, and now hardly anyone contributes recipes anymore. Are there any cooks out there with some great, simple recipes?
Forum Discussion
OP asked for a simple recipe - here is one if you like salmon.
Cedar Plank Salmon
Go to Walmart and get some cedar planks. Get a pound or two of fresh salmon. We prefer farmed over wild and are lucky enough to have an awesome fish market.
Soak the plank in water for 30 minutes - weigh it down so it doesn't float.
Start a chimney starter full of Kingsford charcoal. It's best to cook this over charcoal, but use a gas grill if you must, or go to Walmart and buy a junior Joe. I can't vouch for this done on a gas grill though.
Cut the ends off some asparagus and make a foil pack for them. Before closing it up, drizzle a little olive oil and salt and pepper to taste. Seal the foil pack.
After the plank has soaked 30 minutes, put the salmon on it skin side down. Season the fish with a little salt and pepper and then sprinkle dried dill on it. I usually rub a little olive oil on it before seasoning, but not required.
After the coals are ready, put them in the grill and set the plank on the top grate.
Put the lid on/down, making sure the bottom vent is open, as well as the top. After a few minutes, you will see smoke rising from the grill - not to worry. Mist it with a sprayer if you see the plank on fire through the vent - but this usually doesn't happen.
After ten minutes, put the foil pack of asparagus on the top grate.
After ten more minutes, use a metal spatula to cut the salmon in half at it's thickest point and spread the halves apart. Depending on thickness, it should be done. Check every three minutes if not or you will dry it out. Take the foil pack off and check the asparagus for doneness - I like mine a little crunchy. Don't leave them on too long as they will get mushy. Substitute broccoli steamed on the stove top if you don't like asparagus.
Takes me 20 minutes to cook a pound of salmon - the last ten used to cook the asparagus. Enjoy with your favorite glass of white wine - chilled of course.
I do this frequently and at least once every camping trip. The cedar smoke gives the food a wonderful flavor. My wife hated salmon before she had it done this way.
Cedar Plank Salmon
Go to Walmart and get some cedar planks. Get a pound or two of fresh salmon. We prefer farmed over wild and are lucky enough to have an awesome fish market.
Soak the plank in water for 30 minutes - weigh it down so it doesn't float.
Start a chimney starter full of Kingsford charcoal. It's best to cook this over charcoal, but use a gas grill if you must, or go to Walmart and buy a junior Joe. I can't vouch for this done on a gas grill though.
Cut the ends off some asparagus and make a foil pack for them. Before closing it up, drizzle a little olive oil and salt and pepper to taste. Seal the foil pack.
After the plank has soaked 30 minutes, put the salmon on it skin side down. Season the fish with a little salt and pepper and then sprinkle dried dill on it. I usually rub a little olive oil on it before seasoning, but not required.
After the coals are ready, put them in the grill and set the plank on the top grate.
Put the lid on/down, making sure the bottom vent is open, as well as the top. After a few minutes, you will see smoke rising from the grill - not to worry. Mist it with a sprayer if you see the plank on fire through the vent - but this usually doesn't happen.
After ten minutes, put the foil pack of asparagus on the top grate.
After ten more minutes, use a metal spatula to cut the salmon in half at it's thickest point and spread the halves apart. Depending on thickness, it should be done. Check every three minutes if not or you will dry it out. Take the foil pack off and check the asparagus for doneness - I like mine a little crunchy. Don't leave them on too long as they will get mushy. Substitute broccoli steamed on the stove top if you don't like asparagus.
Takes me 20 minutes to cook a pound of salmon - the last ten used to cook the asparagus. Enjoy with your favorite glass of white wine - chilled of course.
I do this frequently and at least once every camping trip. The cedar smoke gives the food a wonderful flavor. My wife hated salmon before she had it done this way.
