Parents Canada - - Eating -

Soak your plank for half an hour or so be­fore­hand, then place it on a pre­heated grill un­til it starts to smoul­der. Place your fish on the plank – use your favourite mari­nade, or just sprin­kle with salt and pep­per – cover and cook for about 20 min­utes, un­til the edge of the fish flakes. It’s a good idea to have a spray bot­tle of wa­ter on hand in case of flare-ups.

1 1/2 lb (750 g) salmon or steel­head trout filet fresh as­para­gus, pep­pers, broc­col­ini, zuc­chini or other veg­gies olive or canola oil salt and pep­per

GLAZE (op­tional):

1/3 cup maple syrup

1 tbsp lemon juice

1 tbsp soy sauce

1 gar­lic clove, crushed 1 tsp grated ginger

Soak an un­treated cedar plank in wa­ter for at least half an hour. This is easy to do in the sink – just place a pan or other ob­ject on the plank to keep it sub­merged. Trim your veg­gies and toss with oil to coat; sprin­kle with salt and pep­per.

In a small bowl, stir to­gether the glaze in­gre­di­ents (if you’re us­ing a glaze) and spread over the sur­face of the salmon. Oth­er­wise, sprin­kle it with salt and pep­per.

Pre­heat your grill to medium-high and place your plank on the grill for about 5 min­utes, or un­til it starts to smoul­der. Place the filet on the plank. Close the lid and cook for about 10 min­utes, lift­ing the lid oc­ca­sion­ally to check for flares. Place the veg­gies on the grill along­side and cook for an­other 5–10 min­utes, open­ing and clos­ing the lid as you need to, un­til the fish is cooked through

(fat will rise to the sur­face, and the edge should flake with a fork) and the veg­gies are ten­der-crisp. Serves 4.

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