Thursday, January 20, 2011

Walking the Plank: Cedar Plank Salmon and Asparagus

For some reason, every time I ever thought about the BGE before I owned one I always thought about cedar plank salmon.  I don't know if this was because that was the first thing I ever had on a BGE (can't remember) or if it was the image on their website (it's not, just checked) or what.  For this reason it was only fitting that this be one of the first things I cooked on my BGE.

The recipe I found for the salmon was straight out of the official BGE cookbook that my buddy Mark got me for my birthday.  THANKS! The salmon was glazed with a mix of mustard, honey, balsamic vinegar, orange zest, and thyme.  It was very tasty even though I am not a huge fan of mustard.

The asparagus idea actually came from the BGE owner's dvd.  In the dvd Kevin Rathbun of Kevin Rathbun's Steaks and Rathbun's cooks a variety of different dishes on the BGE.  One of the shots briefly showed Kevin cooking some asparagus on the egg with some feta and bacon.  I later read about cedar plank asparagus and decided to combine the two.

Prep:
I soaked the planks (I had three of varying size) for 1 hour.  In hindsight I would definitely soak these longer as they were extremely charred and I was unable to re-use them.  MBH prepped the marinade/sauce for the salmon while I lit the grill and brought it to temp. 

Cooking:
I preheated the grill to 400 with direct heat cooking.  I then placed the empty planks on the grill to preheat for three minutes.  I flipped and brushed them with olive oil.  It was now time for the star of the show. The salmon went on for 12-15 minutes until they looked done.  I piled the asparagus on a plank with Gorgonzola, bacon, olive oil, and salt and pepper and let them cook for the last 10 minutes the salmon was cooking. 

Notes:
The fish was perfect.  There is nothing I would change about the way these were done.  However, as can be seen from the image below, I used a single cedar plank for all of the asparagus forcing them to be piled high.  When eating I noticed that this lead to varying levels of doneness.  The next time I would divvy the asparagus up to at least two separate planks.  All in all everything was delicious.

10 comments:

  1. That looks awesome! And since it's fish, it's healthy. Right? Where did you get the cedar planks? Did you cook the asparagus for the same amount of time as the slamon?

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  2. Yeah, we called it healthy lol. I got the cedar planks from my local ACE but I saw some at publix the other day too. I cooked the aspargus for 10 minutes. I had the salmon on for about 3 minutes before I put the asparagus on.

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