Cedar Plank Grilled Salmon with Sweet Potatoes
Prep Time 10 minutes
Cook Time 15 minutes
Cedar Planks, (Available in seafood section) with enough surface area for salmon.
4 Alaskan Salmon, fillets. 4-6 oz. each, fresh, thawed or frozen
Olive Oil Spray
1 tbs. Thyme, or your favorite herb for salmon (dill, rosemary, etc.)
4 large Sweet Potatoes, sliced lengthwise into wedges
1/2 tbs. Cumin, ground
Salt & Pepper, to taste
1. Soak cedar planks for 1 to 2 hours (or overnight) submerged in water. Remove and pat dry.
2. Heat grill to medium heat (400°F). Rinse any ice glaze from frozen Alaska Salmon under cold running water; pat dry with a paper towel. Spray cedar planks and salmon with olive oil spray. Place salmon on planks; sprinkle with herbs, salt and pepper. Place sweet potatoes in a bowl; spray with cooking spray. Sprinkle with cumin, salt and pepper, to taste. Toss to coat.
3. Place cedar planks and potato wedges onto grill. Cover and cook about 3 to 4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked. Keep warm. Cook salmon 12 to 15 minutes, just until fish is opaque throughout.
Tip: We found slicing the sweet potatoes vertically (into coins) helps keep them from falling through the grill grate. For larger “coins,” microwave them briefly before grilling so they cook through without burning on the outside. Of course, sweet potato fries can also be roasted in an oven preheated to 400°F. Cook for 20 to 25 minutes, until golden brown and cooked through.
Recipes via Alaska Seafood Marketing Institute