Ramps And Hake Grilled On A Cedar Plank Recipes
RAMPS AND HAKE GRILLED ON A CEDAR PLANK
Ramp, are also wild leek, is a wild onion native to North America. Though the bulb resembles that of a scallion, the beautiful flat, broad leaves set it apart. The flavor and odor of ramps is usually compared to a combination of onions and garlic, and the garlic odor is particularly strong. You can grill on foil if you choose or bake
Provided by Rita1652
Categories Onions
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill to high.
- Rub the fish and the ramps with olive oil, season with garlic, salt and pepper.
- Place on a soaked cedar plank place on a preheated grill med high heat.
- Cook by indirect heat method until desired doneness is achieved.
Nutrition Facts : Calories 95.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 48.8, Sodium 3550, Carbohydrate 0.7, Fiber 0.3, Protein 20.3
FISH GRILLED ON CEDAR PLANK
Steps:
- Soak the cedar plank in salted water for 2 hours, then drain. Remove the skin and any remaining bones from the salmon fillet. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
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