Cedar Planked Salmon
4 six to eight once salmon filets, skin intact
2 sweet onions (Vidalia or Walla Walla), quartered
4 carrots, well scrubbed and cut into 3-inch pieces
4 red bell pepers, seeded and quartered
4 green bell pepers, seeded and quartered
2 zucchini, cut into chunks on the diagonal
2 yellow squash (such as crookneck or pattypan), cut into chuncks
2 tablespoons olive oil plus extra for salmon
salt and pepper
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 teaspoon prepared mustard
1 teaspoon yellow mustard
1 tablespoon chopped fresh tarragon
4 cedar planks - can be purchased at barbeque specialty shops and can be easily found online. Make sure they are untreated!!
- Soak planks in water for an hour prior to use. Set a saucepan on top of planks, if necessary, to keep planks submerged
- If using charcoal grill, light 30 minutes prior to cooking. If using gas grill, light 15 minutes prior to cooking. Heat to 350 degrees.
- In a heavy saucepan, melt butter over low heat, being careful not to let it get hot enough to separate. Wisk in olive oil, mustards and tarragon. Remove from heat and set aside.
- Toss vegetables with olive oil, salt and pepper.
- Remove planks from water and pat dry. Brush with olive oil and place salmon filets on planks, flesh side up. Brush filets lightly with olive oil and season with salt and pepper.
- Place vegetables in grilling basket; place basket and planked salmon on grill. Cook for 5 minutes with lid down. Use tongs to turn vegatables. Cook for another 5 minutes with lid down. Start checking salmon and vegetables for doneness. Fish is done when a thermometer inserted into the thickest part reads 140 degrees; vegetables are done when tender.
- Remove planks from grill. Brush salmon generously with Mustard-Tarragon Sauce. Arrange vegetables on planks. Serve with boiled or roated new potatoes and green salad.