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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak a 10 inch long, 6" to 8" wide, construction grade cedar plank 3/4" thick, in water for at least 24 hours before making the recipe. | 2. Make sure you keep the wood submerged by weighing it down with cans. | 3. Start your barbecue and heat it to high. | 4. Rub the salmon filets all over with the oil, sprinkle each one with some of the shallots, top with a few sprigs of fresh dill and a squirt of lemon juice. | 5. Finish with the crushed peppercorns. | 6. Put the plank on the BBQ and sprinkle with a little coarse salt. | 7. Close the cover for a couple of minutes or just until the top of the plank is nearly dry. | 8. Note: Keep a spray bottle of water close at hand in case the wood starts to burn. | 9. Place the filets on top of the plank. | 10. If your BBQ has two burners, turn off the one beneath the wood. | 11. If not, turn the heat to the lowest setting. | 12. Close the cover and cook for about 10- 12 minutes or until nearly cooked all the way through. | 13. Don't overcook. | 14. Squeeze some lemon juice over the top, serve and enjoy. | 15. The plank can only be used once. | 16. Make sure it has stopped smoking and is well extinguished before disposing of it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	4			2574.9392	0.0	359.7661	114.9656
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
shallot	4	tablespoons	chopped	28.8	6.72	1.0	0.04
dill				-	-	-	-
lemon	1		cut	1.2808	0.4116	0.0486	0.0132
black peppercorn			crushed	-	-	-	-
pink peppercorn			crushed	-	-	-	-
salt			coarse	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.