The Secrets to Successfully Plank Grilling Alaska Salmon

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When you think of all the great ways you can prepare Alaska seafood, your mind will drift to gourmet dishes. Alaska Cod served over Israeli couscous and shellfish is the type of dish which will knock out the pickiest foodie. However, it does not have to get so complicated. Alaska Seafood Plank Grilling is one of the old fashioned ways to prepare salmon and other treasures of the northwestern seas. What it lacks in modernity, it makes up for in flavor. Any guest coming into your sights will be impressed when you flash your skills in Alaska Seafood Plank Grilling. Here are some tips on doing it right.

It must be untreated wood and made to measure: You do not want a bunch of chemical vapors entering the food you are cooking, so make sure you start with untreated wood. Cedar and oak planks are two of the top choices, both of which can typically be found at any lumber supplier's shops. If you are serving multiple people, make sure you have pieces of salmon and the size of your planks matched up.

The wood itself must be prepped along with the seafood: Prepping is not only for the food when you are plank grilling. Have your wood soaked for a minimum of thirty minutes before drying off. Add a little bit of oil to either side of the wood.

Less in more in seasoning: you are allowing the flavors and aromas of the wood to see into your salmon. Let these speak for themselves. Do not overwhelm the fish with all sorts of unnecessary spices and dressings.

Less is also more in cooking: In Alaska Seafood Plank Grilling, overcooking is the largest sin of all. You can be taking a precious piece of fish and lowering it of its natural flavor. Heat indirectly and remove at least 2 minutes before you would consider it done.

Do not mask the method: If you are sweating over presentation when plank grilling, stop right there. Serve the fish right on top of the plank at the dinner table. It makes a rather elegant presentation, one which your guests will unduly appreciate.

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Source by Allie Moxley

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