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Wild Caught Salmon Grilled on Cedar Planks

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Cedar Planked Sockeye Salmon

Wild caught salmon marinated with Asian flavors, then grilled on cedar planks and served with roasted vegetables



4 – 6 oz. wild caught salmon filets, thawed

For the marinade:

1/4 cup organic soy sauce

2 tbsp. mirin

1/4 cup rice wine vinegar

3 or 4 dashes of your favorite hot sauce

1 tsp granulated garlic

1 tbsp. minced ginger

For the roasted vegetables:

1 head cauliflower, cut into florets

8 carrots, cut into about 3 inch pieces, depending on thickness

8 mini peppers, halved

3 tbsp olive oil or your favorite oil

1 tsp salt

1 tsp pepper

2 tsp ancho chili powder

1 tsp dry thyme

1 tsp granulated garlic


Place wild caught salmon filets in a container large enough to hold them in a single layer. Combine all marinade ingredients and pour over salmon. Let marinate about 30 minutes spooning marinade over the top every 10 minutes.

Why wild caught salmon?

While that is happening, soak your cedar planks in water for at least 30 minutes prior to grill time.

For the vegetables, preheat the oven to 400 degrees and line a baking sheet with foil. Toss the vegetables with the oil and seasonings and then spread evenly on the baking sheet.

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Bake in the oven for about 20 minutes or until they reach the level of doneness you prefer.

Preheat your grill to high then lower to medium high. Place planks on grill and close the lid to heat them up.

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Place your marinated salmon on the planks and close the grill again. For medium well filets, cook for about 6-8 minutes.

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Plate and enjoy! The planks deliver a great smokey essence to the salmon and the vegetables are a great compliment to that with their smokey, chili seasoning!

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