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Melissa Wood shares a great, seasonal recipe and tips on how to avoid setting off your smoke alarm too often.
Soak cedar plank in water for a minimum of one hour, and up to 24 hours before grilling.
For Salmon
- 2 shallots, diced
- 10 cloves garlic, minced
- 3 Tbsp (45mL) fresh dill, chopped
- 3 Tbsp (45mL) fresh thyme, chopped
- 2 Tbsp (30mL) grated lemon zest
- 3 Tbsp (45mL) lemon juice
- 2 green onions, finely chopped
- 1 tsp (5mL) olive oil
- 3–4lb (1.5–2kg) salmon filet
- Salt and pepper, to taste
In a small glass bowl, combine shallots, garlic, herbs, lemon zest, lemon juice, green onions and olive oil. Cover and place in refrigerator for at least one hour to allow flavours to blend. Pre-heat barbecue to medium heat. Place salmon, skin-side down, on pre-soaked cedar plank and sprinkle with salt and pepper. Cover with herb mixture. Set plank on barbecue and close lid. Bake for 30 minutes, until fish flakes easily with fork. Keep a close eye on the barbecue and spray plank with water bottle if it catches on fire. Try not to lift lid too often.
For Cucumber Dill Sauce
- ¼ English cucumber
- Pinch, plus ¼ tsp (1mL) salt
- 1 cup (250mL) plain yogurt
- ½ cup (125mL) sour cream
- 1 tsp (5mL) lemon juice
- 3 green onions, finely chopped, white parts only
- 2 tsp (10mL) fresh dill, chopped
Grate cucumber into bowl. Toss with pinch of salt and let stand for 15 minutes. Combine yogurt, sour cream, lemon juice, ¼ tsp (1mL) salt, green onion and dill. Drain water from cucumber, squeezing out excess with a paper towel, and add to yogurt mixture. Mix well to combine and serve with salmon.
Melissa Wood is an urban dweller who doesn’t let her small patio or finicky smoke alarm hold her back from barbecuing every day of the summer. |
