Planked Salmon With Coconut Rice Recipes

CEDAR PLANK SALMON

Steps:

• Soak the cedar plank in water for at least 2 hours and up to 12.
• Preheat the oven to 325 degrees F (165 degrees C), or see Footnote for grilling instructions.
• Place the salmon on the plank, skin-side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated.
• Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.

CEDAR PLANKED SALMON

Steps:

• Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
• In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
• Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
• Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

PLANKED SALMON WITH COCONUT RICE

Steps:

• 1 Soak the plank in water for 4 hours. Put it on a baking sheet.
• 2 Preheat oven to 500°F.
• 3 In a bowl, combine the syrup, mustard, soy sauce, and lime juice. Add the fish; let it marinate for 10 minutes.
• 4 In a saucepan, bring the broth and coco­nut milk to a boil.
• 5 Stir in the rice. Reduce heat, cover, and simmer until the liquid is absorbed, 20 minutes.
• 6 Lay the fish on the plank, skin side down. Sprinkle it with salt; drizzle it with marinade.
• 7 Bake until the thickest part is still springy, 12 to 15 minutes.