Provided by: Ron Shewchuk
International Barbeque Champion and Cookbook Author
North Vancouver, BC Canada
Recipe adapted from PLANKING SECRETS – How To Grill With Wooden Planks For Unbeatable Barbeque Flavor 2006 by Ron Shewchuk, published by Whitecap Books.
1 cedar cooking plank, soaked overnight or at least 1 hour
½ cup Jack Daniel’s Tennessee Whiskey
1 cup real maple syrup
1 Tsp crushed hot red chilies
1 Tbsp butter at room temperature
3 lbs whole, boned wild BC salmon fillet, skin on
Kosher salt and freshly ground black pepper
1 Tsp granulated onion or onion powder
2 lemons, halved
Parsley sprigs for garnish
1 Tbsp finely chopped flat-leaf Italian parsley
Serves 6 to 8.
Recomended BC VQA Wines: Pinot Noir, Chardonnay
About the BC Salmon Marketing Council
This recipe was generously donated by the the BC Salmon Marketing Council. The Council was established in 1991 under the BC Farming Fishing Industries Development Act to promote the interest of producers of commercially harvested BC WILD Salmon. The Council derives revenue by means of the BC Wild Salmon Levy and funding programs & activities. The Council is comprised of 11 Board Directors with extensive seafood industry experience including; Fishermen, Aboriginal, Union and Processor representatives.Partners include all sectors of the BC WILD Salmon industry: harvesters, distributors, processors, retailers, and food service operations. - See more at: https://www.psf.ca/blog/yoo-sah-or-sockeye-mulligan-stew#sthash.0NDWfnAj...
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