Ty Pennington and George Hirsch
George Hirsch’s Cedar Plank Salmon
makes four servings
1 cedar plank
One 1 1/2 pound salmon fillet
juice of one fresh lemon
1 teaspoon each: thyme, rosemary, paprika, black pepper
3 Tablespoons olive oil
2 Tablespoons butter, melted
1 Tablespoon chopped fresh dill
1 lemon, sliced ¼ inch thick
Soak plank in water to cover 30 minutes to 1 hour; drain. Pre heat Grill to high. Rub plank with one-Tablespoon olive oil. Place fillets on plank; season with thyme, rosemary, paprika, black pepper, dill, lemon juice. Top with remaining olive oil. Grill 10-14 minutes or until fish is cooked. The thickness of the fillets will determine final cooking time.
Prior to serving top with fresh dill butter and serve with extra fresh lemon slices, or grill lemon slices along with salmon.
Soak planks for at least 30 minutes in cold water before you fire-up the grill.
Make sure the grill is good and hot, this is key!
Grilled cedar planked fish takes on a wonderful smoky flavor with more flair and a lot less hassle as you grill. The plank will be charred, but the fish will be perfectly cooked. This technique of cooking on planks is not new. The Indians in the Pacific Northwest cooked on cedar and alder, a tradition done for many centuries.
Cedar plank should be untreated non-resin wood, no thicker than 1 inch.
George Hirsch’s Cous Cous & Tomato Dressing
Makes four cups
1 1/2 cups Couscous
2 cups chicken broth
1 Tablespoon olive oil
1/4 cup sweet onion, chopped
1/4 sweet red bell peppers, chopped
2 Tablespoons pine nuts
2 Tablespoons raisins
2 Tablespoons fresh mint, chopped
2 Tablespoons lemon juice
1 Tablespoon honey
1/2 cup vine ripened tomatoes, chopped
1/4 cup olive oil
Pre heat a sauté pan; add one Tablespoon olive oil, onions and peppers.Sauté three-five minutes until tender. Add pine nuts and raisins and cook one additional minute. Add couscous; mix with onion and pepper mixture.Add boiling hot chicken broth, mint, cover and remove from stove. Allow to
rest for five minutes.
For Tomato Dressing:
Mix tomatoes, lemon juice, honey, olive oil, cinnamon and remaining mint.