CEDAR BOARDS RECIPES
CEDAR PLANKED SALMON | ALLRECIPES
This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
Provided by Wendy Freeman-More
Categories Main Dishes Seafood Main Dishes Salmon Salmon Fillet Recipes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 678.4 calories, CarbohydrateContent 1.7 g, CholesterolContent 178.6 mg, FatContent 45.8 g, FiberContent 0.3 g, ProteinContent 61.3 g, SaturatedFatContent 8.6 g, SodiumContent 981.2 mg, SugarContent 0.4 g
CEDARWOOD RECIPE | ALLRECIPES
A cool summer punch with cranberry juice, vodka and ginger ale over ice.
Provided by NASCARFAN
Categories Drink Recipes Cocktail Recipes Vodka Drinks Recipes
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 serving
Number Of Ingredients 4
Steps:
- In a tall glass over ice combine lemon juice, vodka, cranberry juice and ginger ale. Stir and serve.
Nutrition Facts : Calories 241.7 calories, CarbohydrateContent 28.9 g, CholesterolContent 0 mg, FatContent 0.1 g, FiberContent 0.1 g, ProteinContent 0.1 g, SaturatedFatContent 0 g, SodiumContent 16.3 mg, SugarContent 24.9 g
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It sounds crazy, but it's a terrific way to cook salmon. The method is over 5000 years old developed by the Haida Nation of the pacific northwest. The marinade is my own favourite but you can have it whatever way you want. The cedar doesn't catch fire when it is soaked with water for a day, but the bottom will char. The flavour it gives to the fish is out of this world and done to perfection. If you're looking for something different, easy, and melt in you're mouth orgasmic, give this a try. You won't be disappointed
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