Emily Richards' cedar plank BBQ recipes
Published Friday, June 9, 2017 12:45PM EDT
Cedar Planked Salmon with Grilled Corn and Tomato Salad
Some preparation is required for this smoky dinner. Be sure to keep the plank in water for at least 6 hours to avoid flare ups on the barbecue. Sweet grilled corn is a special treat with this wild salmon dinner.
1 cup (250 mL) snow peas, trimmed
2 field tomatoes, chopped
4 cobs of corn, husked
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) sherry vinegar
1 tsp (5 mL) Dijon mustard
2 tbsp (30 mL) chopped fresh mint
2 tbsp (30 mL) chopped fresh basil
3 cloves garlic, minced
1/4 tsp (1 mL) salt
1 fillet wild or Atlantic salmon, about 1 lb/500 g
Combine snow peas and tomatoes in large piece of foil and seal to form a packet. Place cobs of corn and packets on greased grill over medium-high heat for about 10 minutes, turning corn occasionally or until lightly charred and tender-crisp.
Remove to cutting board and using a chef’s knife, cut corn kernels off the cob and place in a large bowl. Add tomatoes and snow peas.
Stir in oil, vinegar, mustard, 1 tbsp (15 mL) each of the mint and basil, 1 clove of the garlic, and half of the salt until combined. Set aside.
Place presoaked cedar plank on grill overmedium-high heat and close lid. Preheat plank until smoky and you can hear the plank crackling.
In small bowl, stir together remaining mint, basil, garlic and salt. Spread on top of salmon and place on prepared plank on the grill; close lid and grill for about 15 minutes or until salmon flakes when tested with fork. Serve with corn and tomato salad.
Makes 4 servings.
Planked Brie with Cherry Rhubarb Compote
Serve up this melty brie right on the maple or cedar plank from the grill to the table. Make the compote ahead of time to spoon it over top just before it comes off the grill.
1 cup (250 mL) chopped fresh rhubarb
3/4 cup (175 mL) halved pitted cherries
2 tbsp (30 mL) packed brown sugar
1 tbsp (15 mL) butter
1 brie round (about 250 g)
Your favourite crackers
Soak wood plank in enough water to cover for at least 2 hours or overnight. (Use something heavy to keep it submerged in water)
In small saucepan, combine rhubarb, cherries, brown sugar and butter over medium heat and stir occasionally until butter is melted. Cover and cook for 5 minutes. Stir and remove from heat.
Drain plank and place on preheated grill over medium heat for about 5 minutes or until slightly charred. Turn plank over and place brie in centre. Close lid and grill for about 8 minutes or until cheese is softened.
Spoon compote over top and close lid for 2 minutes to heat through. Remove plank to serving tray and serve brie with crackers for dipping to enjoy!
Makes 6 servings.