How to clean a trout
How to clean a salmon
How to quickly Fillet a fish
Balsamic Honey Drizzled Salmon
- 2 lbs (1kg) skinless salmon fillets
- ’I Dream of Drizzle’ Finishing Sauce
- Salt
- Pepper
- Olive oil
- Lemon wedge
Directions:
- Soak plank for two to six hours in water
- Dry plank and coat top surface lightly with olive oil
- Sprinkle a pinch of salt and fresh pepper on plank
- Heat pre-soaked plank on BBQ grill for 5 minutes
- Place salmon fillets on preheated plank
- Grind some fresh black pepper (to taste) and squeeze a wedge of lemon over the salmon
- Cook on medium heat until salmon is flaky (approximately 15-20 minutes)
- Extinguish any flames with spray bottle
- If using an 'instant read' meat thermometer, the fillet temperature should be 125-130°F (52-55°C)
- Carefully transfer the salmon to a serving platter
- Drizzle the finishing sauce on salmon sparingly
Cedar Planked Garlic Shrimp with Asiago Gratin
- 10-12 colossal raw shrimp (or 20 large)
- One lemon, sliced thinly
- One small wedge of lemon
- 2 tbs (30 ml) olive oil
- 2 –3 cloves chopped garlic
- ½ tsp (2 ml) pepper flakes
- ½ tsp (2 ml) fresh ground pepper
- 2 tbs (30 ml) melted butter
- ¼ cup (65 ml) chopped fresh parsley
- ¼ cup (65 ml) grated asiago cheese
- ¼ cup (65 ml) fine bread crumbs
Directions:
- Shell and thoroughly rinse shrimp, leaving tails on. Pat dry
- Preheat lemon lined cedar plank indirectly at 400°F (200°C) for 5 minutes
- Heat olive oil in frying pan over medium heat
- Add garlic, red pepper, and ground pepper to olive oil. Sauté 30 seconds
- Add butter, chopped parsley and shrimp. Cook for 3 minutes
- Add ½ the asiago cheese and all the bread crumbs to the pan and toss to coat
- Immediately pour the mixture onto the preheated lemon lined cedar plank
- Sprinkle the remaining asiago cheese over the shrimp mixture
- Cook indirectly with lid closed for (approximately) 10-15 minutes at 400°F (200°C)
- To serve: squeeze a small wedge of lemon over surface if desired
