C'est la Vie is a 1966 Charlie Morgan 34.

Her home port is Everglades City, FL. Our typical cruising area is Southwest Florida, the Florida Keys, the Southeastern Atlantic Seaboard, and the Bahamas. We are C'est la Vie's third owners and purchased her in 2005. We continue to maintain and update this classic vessel. Please post any questions or comments about C'est la Vie or our travels via the comment links below.

Friday, June 28, 2013

Salmon on the grill

Wow, I have found a great way to cook the salmon I have on our grill. I purchased, I think at the grocery store Harris Teeter in Mooresville, NC, some cedar planks (Fire & Flavor). There are four to a package and if I were at home I can see how these could be reused. We don't have that much fresh water to be scrubbing and I don't know if I could stand the smokey smell in the cabin of the sailboat. I might forget and think the engine is running hot! 

At any rate the directions say to soak them for an hour prior to putting them on a grill that is 375°-400°. Bud Lovett gave us an infrared red thermometer so we used that to tell what the temp was on the grill. Then you heat the planks for 3 minutes and add the fish skin side down to the hot plank. Oh the smell is wonderful and it imparts such a great flavor to the fish. The back of the package had a recipe for salmon so I tried it. Perfect!

For each piece of fish smear on some mustard about 1/2 tsp each. Your choice I had brown grain but the recipe called for dijon. On top of this sprinkle brown sugar about 1/2 Tbsp each. Then sprinkle on some dried rosemary. Not a lot just a few leaves. Crack some pepper and dash of salt. You are done no mixing and just the measuring spoons to clean up! After the planks preheat on the grill I suggest turning the grill to low and cooking for 8 minutes with the lid on. Dress the fish with a squeeze of fresh lemon. If you don't have lemon its OK use lime or none at all. You are done. I did not turn down the grill and the planks caught fire and the fish was slightly crispy on the edges. Not bad but could have been better. I did have to throw the burning planks overboard. I did not soak them long enough if I had followed the directions I might have been able to reuse them. The directions also said I should have put both fillets on one plank. Learning all the time! 

So if you see cedar planks in your grocery store or online pick some up. They are great and a natural way to add flavor to grilled veggies fish chicken...whatever you might try! If you have used these things before let me know how you used them. I like it!

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