Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish




Cedar-planked Salmon Fillets With Shallot And Dill Crust

Taken From: Sticks & Stones Cookbook


 



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2 cedar planks, soaked
8 skinless fillets of Atlantic salmon,
about 2 inches thick (6 oz each)
sea salt
1 cup chopped fresh dill
1/2 cup chopped shallots
2 cloves garlic, chopped
2 green onions, chopped
3 tbsp cracked black pepper juice of
1 lemon
1 tbsp Bane Dust Barbecue Spice
2 tbsp alive oil
1 large lemon for squeezing

 

Preheat grill to high.
Season salmon fillets with sea salt and set to one side. In bowl, combine dill, shallots, garlic, green onion, black pepper, lemon juice, Bane Dust and olive oil. Blend together well. Use this mixture to form crust on flesh side (not skin side) of each salmon fillet.
Season soaked planks with sea salt and place on grill, close lid and heat for 3 to 5 minutes until they start to
crackle and smoke. Carefully lift lid and place salmon fillets on hot planks, skin-side down. Close lid and plank-bake salmon for 12 to 15 minutes (medium doneness). Check periodically to make sure that planks are not on fire. Use spray bottle to extinguish any flames. Squeeze
lemon over all fillets. Carefully remove planks from grill, and using metal spatula, transfer salmon fillets to serving platter. Serve immediately.


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