 Cedar Plank Alaska Salmon in
An Asian Style Marinade
Grilling over indirect heat allows the fish to stay moist and to take on a subtle smokiness from the cedar plank.
 Serves 9
Serving size : 5 ounces
1 (15 x 6 1/2 inch) cedar grilling plank
3 tablespoons bourbon (or Scotch), Whiskey
1/2 cup rice vinegar
1/4 cup Moore’s Marinade® (or soy sauce)
2 tablespoons honey
1 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lemon, thinly sliced
1 (3 1/2 pound) Alaskan salmon fillet
1/4 cup chopped green onions
1 tablespoon sesame seeds, toasted
Immerse and soak the plank in water 1 hour; drain. Dry with a paper towel and pour on 3 tablespoons bourbon (or Scotch), whiskey. To prepare grill for indirect grilling, heat one side of the grill to high heat. Combine vinegar and the next 6 ingredients (vinegar through lemon) in a large zip-top plastic bag; seal. Shake to combine. Add fish; seal. Marinate in refrigerator 30 minutes, turning once. Place plank on grill rack over high heat, grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions and sesame seeds.
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