Eastern White Cedar
Salmon Planks
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Eastern White Cedar Planks are specially sized for cooking delicious dinners on the BBQ. Each board is 1/2" thick x 6" wide x 16" long; rough cut on the bottom side and planed to a clean finish on the top side. This size allows for most cuts of fish. Each plank is entirely natural and produced with out the use of chemicals or preservatives. |
Sample Recipies
Lanark Cedar Plank-Grilled Salmon
This cedar infused salmon is nothing short of heavenly
Ingredients:
- 4 Salmon fillets, 6 ounces each, 1" thick
- 4 Tablespoons finely chopped shallots
- Fresh dill sprigs
- Coarse salt
- 4 Tablespoons Virgin Olive or Roasted Garlic Oil
- Coarsely crushed black and pink peppercorns
- 1 Lemon, cut in half
- 1 Well soaked cedar plank (8" x 10" x ¾" thick)
Directions:
- Soak cedar plank overnight. Place weight on plank to keep it submerged in water
- Preheat grill to high
- Rub salmon fillets with oil. Top salmon with a sprinkling of finely chopped shallots and crushed peppercorns
- Top each fillet with a few sprigs of fresh dill and squeeze a little fresh lemon juice over all
- Place plank on grill and sprinkle lightly with coarse salt. Heat with cover down for 2 to 3 minutes or just until top of plank is nearly dry (should be very hot by now).
- Caution: Keep spray bottle nearby to douse flames in the event the wood starts to burn.
- Place salmon fillets on top of cedar. Turn off one burner and place plank on this side. Turn heat on adjacent burner to lowest setting.
- Cook salmon with cover down for about 10 to 12 minutes or just until cooked nearly all the way through.
- Squeeze a little fresh lemon over salmon and serve.
- ENJOY!!
Lemony Plank-Grilled Salmon
Ingredients:
- 1 salmon fillet(1.5 pound)
- ½ cup olive oil
- 3 cloves crushed garlic
- 3 fresh lemons
- ¼ cup minced parsley
- 1 teaspoon each salt and black pepper
Directions:
- Heat grill and brush olive oil on salmon and barbeque plank
- Season plank and fillet with salt and pepper
- Squeeze juice from lemons into a bowl and add olive oil, garlic, parsley, salt and pepper. Mix well.
- Place planked fish on grill and baste with some of the lemon mixture.
- Cook fish well. Place cooked salmon on a platter and top with the remaining lemon sauce.
- Serves 4 people
Cedar-Smoked Pork Loin with Pineapple Salsa
Fresh herbs, cedar smoke and a sweet kicky relish add loads of personality to this dream cut of pork. Be sure to use untreated wood
Ingredients:
- I untreated cedar plank (about 4" by 12")
- ½ cup granulated sugar
- 2 tablespoons fresh lime juice
- ½ teaspoon ground cumin
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup finely chopped fresh basil
- 4 cups finely diced pineapple
- ¼ cup white wine vinegar
- 1 teaspoon minced jalapeno pepper
- ½ teaspoon kosher salt
- 4 green onions (white part only) finely sliced
- Kosher salt
For the rub:
- 1 tablespoon finely chopped fresh sage
- 2 teaspoons finely chopped fresh thyme
- ½ teaspoon freshly ground black pepper
- 1 pork loin roast, 3–3 ½ Pounds
- 2 teaspoons paprika
- 1 teaspoon kosher salt
Immerse cedar plank in water; place a weight on top to keep it submerged. Soak 4 to 24 hours
To Make Salsa:
In large sauté pan, combine pineapple, sugar, vinegar, lime juice, jalapeno, cumin, salt and pepper. Bring to boil and cook over medium-high heat until thickened, 7 to 10 minutes. (If there is still a lot of liquid left, use a slotted spoon to transfer pineapple to bowl and continue to cook liquid over high heat for 5 minutes more; then pour the liquid over the pineapple). Mix in the onions and basil. Season with salt, if desired.
To Make the Rub:
In a small bowl, combine the rub ingredients.
Trim any excess fat from the pork loin. Spread the rub over the roast and place on the cedar plank. Allow to stand at room temperature for 20-30 minutes before grilling.
Grill over direct medium heat until the internal temperature reaches 155°F, about 1 hour. Carefully remove the roast and plank from the grill and loosely cover the roast with foil. Allow to rest for 3 to 5 minutes before carving. Serve warm with the pineapple salsa.
Makes: 6 servings