CEDAR PLANK SALMON ON THE BARBECUE WITH VEGETABLES ENJOY DAN:

CEDAR PLANK SALMON ON THE BARBECUE WITH VEGETABLES

                                                                                             By CHEF DAN

Serves 4

INGREDIENTS:

1(16-inch) cedar plank, soaked in water for 2 hours or more

4 (6 Oz) salmon fillets, with skin on

2 tablespoon sea salt, to sprinkle on cedar board

2 teaspoons sea salt to sprinkle on fillets

1/2- teaspoon EACH garlic powder, freshly ground black pepper

2 tablespoons dry dill weed

4 scallions, chopped into small pieces

1 tablespoon lemon juice to sprinkle on filets

1 lemon, thinly sliced

3-tablespoons maple syrup

1-lime, cut into wedges

STEEL GRILL FRY PAN FOR VEGETABLES:

3-tablespoons olive oil

1-Walla Walla sweet onion, cut into rounds

3 zucchini, halved lengthwise

1-bell pepper, stemmed, seeded and halved lengthwise

1 eggplant, sliced into 1/2-inch thick rounds

1-jalapeno, seeded and halved

8-baby portabella mushrooms, halved

8-cherry tomatoes, whole

Sea salt to taste

DIRECTIONS: (GRILLED ON THE BARBECUE)

1.   In the steel grill add all the vegetables cover and grill for about 10 minutes.

2.   Shaking steel grill and adding oil occasionally.

3.   The flame roast’s the vegetables and gives them a nice smoky flavor.

4.   Remove from grill and place vegetables on a platter.

5.   Season with sea salt and freshly ground black pepper.

CEDAR PLANK SALMON:    (PRE-HEAT BARBECUE TO HIGH)

1.   Remove cedar plank form the water and salt the plank.

2.   Now place the plank on hot barbecue for about 3 minutes.

3.   Rub salmon with olive oil, sprinkle with sea salt, garlic powder, black pepper, dill weed, and lemon juice.

4.   Top with lemon slices and pour maple syrup over the fillets.

5.   Place the cedar plank in the center of the hot grate.

6.   Cover and grill and cook about 20 minutes or until internal temperature read 135.

7.   Serve off the plank and top with lime wedges.

ENJOY DAN:                              BON-APPETITE!!