Barbecuing on a plank is a great way to add a wonderful smokey flavor to your salmon!
Here are recipes for Balsamic Honey Salmon and Salmon and Sundried Tomatoes that I hope you will enjoy.
Balsamic Honey Drizzled Salmon
- 2 lbs (1kg) skinless salmon fillets
- ½ cup (125 ml) Balsamic Vinegar
- 2½ tbs (40 ml) Honey
- 2½ tbs (40 ml) White Sugar
- 1½ tbs (25 ml) Soy Sauce
- Olive oil
- Lemon wedge
- Mix the balsamic vinegar, honey, sugar, and soy sauce together in a small saucepan and bring to a boil on a stove
- Reduce heat and simmer for 15 minutes, stirring constantly
- Let cool and pour into a container for later
- Prepare your plank.
- Sprinkle salt and some fresh black pepper over the salmon. Squeeze a wedge of lemon over the salmon
- Cook on medium heat until salmon is flaky (approximately 15-20 minutes)
- Drizzle the sauce on salmon and serve.
Salmon and Sun Dried Tomatoes
- 2 lbs (1 kg) skinless salmon fillet
- ¾ cup (175 ml) sun dried tomato salad dressing
- ½ cup (125 ml) sun dried tomatoes
- 1 large garlic clove (chopped)
- 1 tsp. (5 ml) chopped fresh cilantro
- 1 tsp. (5 ml) chopped fresh basil
- 1 tsp. (5 ml) chopped fresh parsley
- 1 tbsp. (15 ml) balsamic vinegar
- 1 tbsp. (15 ml) lemon juice
- 1 lemon wedge
- ¼ cup (50 ml) shredded parmesan
- 1 tsp. (5 ml) olive oil
- Salt and fresh ground pepper
- Marinate salmon in sun dried tomato salad dressing for two hours in refrigerator
- Drain and chop sun dried tomatoes and mix with garlic, cilantro, parsley, basil, balsamic vinegar, lemon juice and salt and pepper
- Place salmon on prepared plank.
- Sprinkle pinch of salt and grind some fresh pepper on plank
- Cook for 15 – 20 minutes
- Remove from the plank and top with the sun dried tomato mixture and parmesan cheese. For a different taste, use crumbled feta or other cheese.
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