Salmon, Redux

Tonight, we went with the cedar plank salmon I've previously mentioned. This
time I've got pictures.

We start by soaking the plank (it's about a fifth of an inch thick) in water for an hour or two. Lay the salmon on the plank, and then cover with brown sugar, pepper, and other select spices.


I learned how to tell when fish is done from my father in law. I look for the layers of tissue to begin to separate, so the side of the fish looks a bit like an accordion. In the process, the plank blackens and the sugar caramelizes, then burns. It ends up looking like this.

The finished product. Note the accordion effect.



My wife also made a delicious salad, and we had asparagus.

Thursday, June 28

Another late day. We bought some salmon kabobs with a peach salsa, so I grilled that (and a veggie burger for myself). We planned on grilled zucchini, but it was slimy when I cut it up, so I decided to skip that. My wife made a salad, and we heated up some leftover risotto.

I'm not very good with the grill. You can see bits of salmon that remained on the surface when I turned the kabob.

The salmon had some white viscous fluid seeping out of it on the grill. Rendering fat? I'll confess that I have nothing but ignorance on this one.