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Planked Filets of Salmon

Any fish is cooked beautifully on a plank because the fish is gently steamed as well as infused by the flavour of the wood which makes any fish wonderfully moist and tender with a smooth Cedar flavour.

Cedar wood is traditionally used because it imparts sweet, spicy taste however each wood can add a different flavour to the fish. The real fun of cooking on wood is being able to try oak cooked salmon or cherry cooked trout - I'll let you judge how good it tastes.

Fish can also be cooked on all of our products, for the big fish foodie we have a Cedar Roasting Plank which can cook a large fish or a platter of smaller fish in the oven, the BBQ Plank for the easiest and tastiest way to cook fish on a BBQ and Wood Paper for a subtler more delicate cooking style for the oven or BBQ.

Put a shot of Pernod or white wine or some fish stock into the soaking solution to add another dimension of taste.

 

Ingredients
4 salmon filets 30ml/2 tbsp olive oil 1 red onion, sliced juice from half a lemon 1oml/2 tsp chopped fresh coriander, rosemary or dill salt and freshly ground black pepper serves 4

 

 

 

 

 

 

                                                             

 

1. Place the olive oil, lemon juice, sliced onion, salt and pepper and your choice of herbs in a bowl and mix to make a marinade.

 

2. Rub the salmon with the marinade and leave for at least an hour covered up in a bowl. Longer the better.

3. Place salmon filets on your pre-soaked Cedar Roasting Plank and place in a preheated oven (Gas Mark 4-5) for 10 - 15 minutes or until fully cooked.

4. Place your Roasting Plank onto the table and serve.

 

The smell and taste will be incredible and you will not want to cook salmon any other way again.