CEDAR PLANKED SALMON

You will amaze yourself and the most demanding guest with this presentation. As the salmon nears the ¾’s done mark approx 5 minutes the plank comes to the doorway and the fresh asparagus and pre roasted Yukon potatoes are arranged nicely on the plank. The plank is then rotated so the asparagus will be closest to the flame and then the plank is moved back as close to the flame as you can get it.

ATTENTION! What happens when the plank explodes into flames? This seems to happen 3 or 4 times out of a hundred. REMEMBER the best place for a fire to be is in your oven. I suggest having your lemon wedges handy, bring the plank to the doorway douse the fire with lemon juice and then put the plank back in front of the flame until the filet is done. Approximately 7-9 minutes depending on level of doneness and size of filet.

8-10 oz Salmon filet, skinned and pinned (your fish monger can help with this)
1t olive oil, rub over top of Salmon filet
To taste, coarse kosher salt – probably ¼ t per filet
6 ea. wedges of pre fire kissed Yukon potatoes
5 ea. asparagus spears, fresh tossed in olive oil and searing seasonings
1 ea. lemon or lime wedge per salmon filet

1. Preheat your Wood Stone oven with the flame all the way up until you reach 500 degrees. As the oven reaches this temperature reduce the flame to about half height, approximately 7-8 inches.
2. Rinse and then soak (untreated) cedar shake for 15 minutes in tap water
3. Place salmon, oiled and seasoned with thick part of salmon on thinnest part of shake
4. Place shake in front of flame with the salmon closest to the flame – turn flame up.
5. As the salmon nears the ¾’s done mark approx 5 minutes the plank comes to the doorway and the fresh asparagus and pre roasted Yukon potatoes are arranged nicely on the plank.
6. Rotate plank ½ turn and put back in front of flame.
7. Remove when salmon is done and/or asparagus begins toast approx 7-9 minutes total time.
8. Turn flame back to 7-8 inches.

Blow your guests away!