By Robert Clifton
Baked on a cedar plank, this original recipe is steeped in flavour and aroma...a true taste of British Columbia. The plank should be a little longer and wider than the fillet.
1 salmon fillet, about 1 1/2 lbs
1/4 cup olive oil
1 lemon or oragnce, juice and zest
1 Tbsp. chopped fresh basil
1/2 tsp. salt
1 tsp. freshly ground black pepper
Marinate the salmon in remaining ingredients. Meanwhile, soak a piece of untreated cedar plank in cold water for about 2 hours (weighing it with something heavy), then place in a 450F/220C heated oven for 5-10 minutes. Remove the salmon from the marinade and bake on the plank until cooked, allowing about 10 minutes per inch/2.5 cm thickness of fish.
Soak the plank as above. Place salmon on plank. Put the plank directly on the barbeque grill. close the lid and cook over medium-high heat for about 20 minutes.
About Robert Clifton:
Retired fisherman Robert Clifton and his wife Hazel like to prepare their salmon using the time-honoured First Nations method: threaded on cedar stakes and cooked on an open fire. But this adapted recipe works very well.
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