Recipe: Montreal Cedar Plank SalmonApril 03, 2015 by Russell Grosse [guest author]
We receive a lot of requests for grilled salmon for business aviation flights originating in Montreal. To have a true taste of Montreal from anywhere in the world, try this barbecue alternative to our pan-fried salmon. The following recipe serves four.
- 4 Cedar Planks (individual sized), soaked in cold water for approximately 4 hours
- 4 Fresh Salmon Filets
- 4 teaspoons (20 g) Montreal Salmon Spice (Montreal Steak Seasoning, grated lemon, and dill weed)
- 2 tablespoons (30 g) Brown Sugar
- 1 teaspoon Cayenne pepper
- Salt, to taste
- Pepper, to taste
- 2 teaspoons (10 g) “Maple Magic” Spice Rub from Knowlton Maplehurst Farms in Potton, Quebec (maple sugar, spices, herbs and salt)
- Preheat barbecue to 375 F (190 C).
- Mix all ingredients in a bowl, blending well.
- Coat each piece of salmon with the spice mixture, gently rubbing in spices to coat the salmon well (it is not necessary to coat the skin side of the salmon filet with the mixture).
- When the barbecue has reached the required temperature, place the four planks on the grill, on direct heat. Let planks heat up, about 2 minutes.
- Once the planks have been heated, place salmon filets (skin-side down) on each plank, ensuring no part of the salmon touched the grill.
- Keeping the lid closed, cook salmon filets for approximately 6-8 minutes. Check for doneness after 6 minutes (do not overcook).
If you have any questions about this recipe, contact Russell Grosse at email@example.com.
|This is an article by guest author Russell Grosse of SkyChef Catering. Russell is an executive chef specializing in private jet catering in Montreal. Any thoughts expressed above are entirely Russell’s and do not necessarily reflect the views of Air Culinaire Worldwide.|
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