Adapted from Fine Cooking (June/July 2011)
I’ve always been intrigued by items grilled on cedar planks, so I purchased a couple of them and tested this method at home. I’ll now be experimenting with vegetables and meats to see which tastes best. The flavor is subtle yet distinct, and the fish was tender and moist. It is important to note that the cedar planks must soak for at least an hour (I soaked mine for two hours) before use, so for that reason alone I like to make this a Sunday meal.
Preparation time: 20 minutes, plus soaking time
Cooking time: 30 minute(s)
Number of servings (yield): 6
Mmm…salmon and horseradish=heaven. All the recipes this week look wonderful! Check out my zomppa.com [email protected]
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