Free Smoked Salmon Sampler for orders over $250.00
INSTRUCTIONS:
Rinse plank. Fill a container with hot water -- one large enough to fit the plank (a pan, sink or heavy plastic bag will work). Submerge for at least 20 minutes and as long as 4 hours to resist burning.
Heat the barbeque to medium-high or about 425 degrees F. At this temperature, the grilling planks should give off a medium-to-light smoke.
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INGREDIENTS:
2 tablespoons vegetable oil
1 tablespoon soy sauce
3 tablespoons, choice of chardonnay, bourbon, or whiskey
1/2 teaspoon ground ginger
1 tablespoon brown sugar
fresh ground pepper to taste
2 pound salmon fillet
1/2 teaspoon lemon juice
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8-10 person (s)
10 min (s)
6 person (s)
40 min (s)
35 minutes for marinate, 25 for grilling
Lime Butter Sauce
¼ cup fresh lime juice
2 large chopped garlic clove
1 teaspoon of kosher salt
1 stick of unsalted butter.
4 person (s)
45 min (s)
For the Salsa Verde:
10 person (s)
45 min (s)
4 person (s)
1 hour 15 minutes
Guajillo Chile Vinaigrette
8 person (s)
45 min (s)
Items 1 to 10 of 11 total
on October 31, 2012