by CHOWTIME

Salmon

• 4 untreated cedar planks
• 4 salmon filets of your choice (sockeye or coho recommended)
• ¼ cup maple syrup
• ¼ cup whiskey or rye
• 1 tbsp lemon juice
• ¼ cup soya sauce
• ¼ cup brown sugar
• 2 bay leaves
• 1 tsp lemon zest
• 3 drops sesame oil
• 1 tbsp dill (fresh if possible)
• salt & pepper to taste

Veggies

• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1 red onion
• 1 tbsp lemon juice
• 1 bunch of asparagus
• ¼ cup olive or extra virgin olive oil
• 1 tbsp greek seasoning (makes it easier)

Salmon Prep

Really easy! Soak your planks in water. You can season your water if you’d like or you can substitute wine or any other non flammable liquid you wish. Soak for 3 hours or more so your planks don’t instantly incinerate.

Add all liquid and dry ingredients into a shallow dish and stir, then add salmon, skin side down. Marinate for 3 hours, longer if you can, shorter if you have to. Try not to marinate more than 6 hours, we don’t want to cure the fish.

Place marinated salmon on soaked planks skin side down and place veggies on top. Cook for 15 min at 425F in the oven.

Serve and enjoy! You can use the planks as plates.

Veggie Prep

Cut all veggies into ½” bite size pieces, place in bowl and toss with greek seasoning and olive oil.

That’s it, soooo easy, but soooo good.

Yields 4 servings