Frying fish on a cedar plank, unlike smoking, has its own advantages. Firstly, it does not take much time. Secondly, You do not need a special smokehouse. And thirdly, the fish gets amazing woody taste and aroma with unobtrusive notes smoking. Soak the board before steaming for a couple of hours, so that it does not burn on the grill. Simple water is great, but if you add some wine, along with cedar wood it fill the fish with a whole bunch of flavors. Salmon before cooking also marinated for several minutes under a layer of a mixture of brown sugar, lemon zest and rosemary. Your guests will be delighted with such an exquisite treat. друзьями: 
Time: 3 час. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 large half of salmon with skin (1.3 – 1.5 kg.)
- 2 tbsp. Pinot Noir wine (optional)
- 1 tbsp. l brown sugar
- 2 tsp grated lemon zest
- 2 tsp finely chopped fresh rosemary
- Chopped fresh parsley for serving
Recipes with similar ingredients: salmon, smoked salmon, wine red, brown sugar, lemon zest, rosemary
Recipe preparation:
- Put in a large dish, depending on the size of your salmon or roaster 1-2 cedar boards for grilling (approximately 37 cm long. each), it’s okay if they overlap. Pour the wine then add enough water to cover the boards (if not use wine, replace the necessary part with water). Make it heavier board, putting a pan on it to immerse in water. Soak at least 2 hours, turning in the middle of soaking.
- About 30 minutes before cooking, grill until moderate heat (if your grill is equipped with a thermometer, preheat to temperature 190 ° C). Mix brown sugar in a small bowl, lemon zest, rosemary, 4 tsp salt and 2 tsp. black pepper. Remove all bones from the fish and cut off excess fat. Rub it all over surface curing mixture. Put on a baking sheet, cover and refrigerate for 30 minutes.
- Drain the water from the cedar plank and place it on the grill. Put salmon skin down on the board (if the piece of fish is large, you need put 2 boards one after another); cover and fry until readiness, 12-18 minutes, depending on the thickness of the fish. Shift board on a cutting board and sprinkle fish with parsley.
