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BBQ Salmon on Wet Plank (Old Native Indian Recipe)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1764
Energy (kCal)435.1932
Carbohydrates (g)9.3126
Total fats (g)42.9379
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Presoak, totally submerged plank for at least 1 hour. (We are lucky enough to be beside a lake, otherwise you may have to use bathtub or container large enough to submerge the plank. Plank can be Cedar, Alder, Apple, Cherry, Hickory, Maple, Oak. Can also be soaked in beer or wine, it is the cook's choice. Plank must be short enough to accommodate the barbecue, yet big enough to accommodate the fish. | 2. Preheat barbecue to 350°F. | 3. Place plank in barbecue and allow it to preheat until it starts smoking. | 4. Baste salmon with butter and salt and pepper. | 5. Add chives or freen onions. | 6. Place on plank with skin side down. | 7. Barbecue with lid closed for 15 to 25 minutes until fish is opaque,. | 8. Garnish with fresh lemons sliced thinly. | 9. Serve and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salmon 1 - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    chive 1/2 cup chopped chopped 7.2 1.044 0.7848 0.1752
    lemon pepper - - - -
    salt - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132

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



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