September 22, 2011: Using a Cedar Plank for Grilling

If you’ve never barbecued your fish on a cedar plank before, you’re missing out on a real taste treat. Skinless fish, in particular, absorbs the fragrance of the smoking cedar. Although salmon is the traditional fish to cook on cedar, other types such as cod, halibut, tilapia, tuna or even trout, work just as well.

Just take any piece of cedar (you don’t have to buy the expensive planks they sell at the store; just visit your local building materials store and ask them to cut a length of it into sizes appropriate for your barbecue) and soak it in water for at least one hour before placing on the grill. Place the marinated fish on top, skin side down, and “bake” it, turning once when the fish is almost done. The beauty of this cooking method is that you can use any type of marinade; since the fish isn’t in direct contact with the grill, an oily marinade won’t cause flare ups.

The bottom of the plank will char – just be sure it doesn’t catch on fire! My husband keeps a spray bottle filled with water nearby for putting out flames. The planks are not reusable (trust me on this; I've tried before!).

May 14, 2011: Honey Ginger Grilled Salmon Recipe

Here’s another recipe that’s great to slap on the grill during these warm spring-almost-summer months. This one is healthy as well as being quite delicious. And because fish never requires more than a half hour or so of marinating, it’s an easy dish to make at the end of a work day (plus using the grill means fewer dishes to clean up afterward!).

Honey Ginger Grilled Salmon served with roasted leeks and sweet potatoes and Alfredo broccoli and rice

Honey Ginger Grilled Salmon

1/3 cup orange juice
1/3 cup soy sauce
¼ cup honey
1 t. each freshly grated ginger and minced fresh garlic
1 green onion, finely sliced
4 salmon steaks

Mix all ingredients together except for salmon. Microwave on high for 30 seconds to melt the honey. Pour the marinade over the salmon in a nonmetallic dish or Ziploc bag. Marinate for 30 minutes at room temperature or 1 hour in the refrigerator.

Grill over medium high 6 to 8 minutes per side, or until the fish flakes easily.

Tip: If the salmon steaks have skin on one side, grill longer with the skin side down and just finish off the cooking process by searing the skinless side for a couple minutes.