Y'Argh Pirate Planked Salmon

Details

Rev up your metabolism with this omega-3-loaded recipe from The Eat-Clean Diet For Men! What could be better than its fresh, zesty taste? How about its ability to satisfy your hunger while helping you achieve your healthiest body and mind?

Ingredients

• Wild salmon fillet (skin on) 1 inch / 2.5 cm thick, large enough to feed your party
• ½ cup / 120 ml best-quality olive oil
• Juice of one fresh lemon
• 1 lemon, cut into quarters
• 2 Tbsp / 30 ml fresh chopped dill
• 1 bunch green onions, trimmed
• 1 purple onion, sliced into rings
• 2 sweet bell peppers
• 1 cedar plank to fit the fillet

Preparation

1. Pre-Soaking the Plank
   -The plank must be pre-soaked prior to placing on the grill. The plank must soak for at least 2 hours and as long as 24 hours. The most common method is to place the plank in the kitchen sink and place enough weight on top of it to keep it completely immersed under water.
   -Warm water helps to open the pores of the cedar plank.
   -Beer, vinegar or spices added to your soaking water will seep into the plank and thus your food, so give these ideas a try to add zesty flavor.
2. Preparing the Plank
   -Remove plank from its water bath. Dry with a clean kitchen towel. Lightly coat the top surface with olive oil.
   -Preheat the grill on high for 10 minutes with the lid closed.
   -Turn heat down to medium high and place plank on grill for 5 minutes.
3. Preparing the Salmon
   -Wash the salmon with fresh water and pat it dry with a paper towel before placing it on the plank.
   -Place the salmon skin side down on the plank and add dill, lemon juice, olive oil, lemon wedges, peppers and onions.
4. Planking the Salmon
   -Close the lid and cook at a medium heat for about 15-25 minutes. Do not turn the salmon over on the plank.
   -Check every 5 minutes for flare-ups (keep a spray bottle on hand to tame those flames).
   -The difference between rare, medium and well done ranges from 15-25 minutes on the grill.
5. Serving the Salmon
   -Remove plank from the grill using tongs or oven mitts (plank will be hot) and carefully transfer the salmon to a serving dish using a turner or lifter. Serve immediately.