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Any fish recipes that are easy and quick to do
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<blockquote data-quote="Nexus6" data-source="post: 2427049" data-attributes="member: 443439"><p>With really GOOD salmon (sockeye etc), we try to minimize any additional flavors as we love it natural (maybe just a little butter, salt, pepper, lemon at most), but this recipe is AMAZING! We often find less expensive pink salmon and this kicks it up a bit.</p><p></p><p>Note...if you do NOT have a cedar plank or want to go through that part of the process, you can just skip and do it on tinfoil or pan.</p><p></p><p>I do recommend salmon with a bit of smoke (over charcoal grill or add a smoke pack to your gas grill) as salmon and smoke are an amazing pairing.</p><p></p><p><strong><u>Sriracha Cedar Plank Salmon</u></strong></p><p></p><p><u>Ingredients</u></p><ul> <li data-xf-list-type="ul">1 Cedar plank</li> <li data-xf-list-type="ul">1 whole salmon fillet</li> <li data-xf-list-type="ul">Olive oil</li> <li data-xf-list-type="ul">Kosher Salt and fresh ground pepper</li> <li data-xf-list-type="ul">1-2 tablespoons of Sriracha sauce (or sambal oelek or similar spicy chili paste)</li> <li data-xf-list-type="ul">2-3 tablespoons of Kewpie (Japanese mayo, regular mayo will work too)</li> <li data-xf-list-type="ul">2 tablespoons brown sugar</li> <li data-xf-list-type="ul">Spray bottle of water, just in case</li> </ul><p><u>Directions</u></p><ul> <li data-xf-list-type="ul">Soak plank in water 1 to 2 hours.</li> <li data-xf-list-type="ul">Heat grill to medium</li> <li data-xf-list-type="ul">Place salmon on plank and rub top lightly with olive oil</li> <li data-xf-list-type="ul">Sprinkle well with salt and pepper</li> <li data-xf-list-type="ul">Spread Sriracha and mayo evenly over salmon</li> <li data-xf-list-type="ul">Sprinkle brown sugar over the salmon</li> <li data-xf-list-type="ul">Place board with salmon on heated grill and close lid.</li> <li data-xf-list-type="ul">For a filet about an inch at its thickest and depending on how good your barbeque is, it will grill for about 10 - 15 minutes.</li> <li data-xf-list-type="ul">The plank sides may flare up during cooking this is no big deal as long as you keep the salmon about an inch away from the edges.</li> <li data-xf-list-type="ul">Remove and serve.</li> </ul></blockquote><p></p>
[QUOTE="Nexus6, post: 2427049, member: 443439"] With really GOOD salmon (sockeye etc), we try to minimize any additional flavors as we love it natural (maybe just a little butter, salt, pepper, lemon at most), but this recipe is AMAZING! We often find less expensive pink salmon and this kicks it up a bit. Note...if you do NOT have a cedar plank or want to go through that part of the process, you can just skip and do it on tinfoil or pan. I do recommend salmon with a bit of smoke (over charcoal grill or add a smoke pack to your gas grill) as salmon and smoke are an amazing pairing. [B][U]Sriracha Cedar Plank Salmon[/U][/B] [U]Ingredients[/U] [LIST] [*]1 Cedar plank [*]1 whole salmon fillet [*]Olive oil [*]Kosher Salt and fresh ground pepper [*]1-2 tablespoons of Sriracha sauce (or sambal oelek or similar spicy chili paste) [*]2-3 tablespoons of Kewpie (Japanese mayo, regular mayo will work too) [*]2 tablespoons brown sugar [*]Spray bottle of water, just in case [/LIST] [U]Directions[/U] [LIST] [*]Soak plank in water 1 to 2 hours. [*]Heat grill to medium [*]Place salmon on plank and rub top lightly with olive oil [*]Sprinkle well with salt and pepper [*]Spread Sriracha and mayo evenly over salmon [*]Sprinkle brown sugar over the salmon [*]Place board with salmon on heated grill and close lid. [*]For a filet about an inch at its thickest and depending on how good your barbeque is, it will grill for about 10 - 15 minutes. [*]The plank sides may flare up during cooking this is no big deal as long as you keep the salmon about an inch away from the edges. [*]Remove and serve. [/LIST] [/QUOTE]
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