BBQ Planked Salmon
- 1/2 cup dry white wine
- 1/2 cup apple juice
- 1 tablespoon sea salt
- 3 bay leaves, crumbled
- 2 tablespoons pink peppercorns, crushed
- 1 tablespoon juniper berries, crushed
- One 1 3/4- to 2-pound center-cut salmon fillet with skin
- Olive oil, for brushing
- 1/2 cup prepared barbecue sauce
- Soak a 16-by-8-inch cedar plank in water for 1 hour.
- In a large, shallow baking dish, combine the wine with the apple juice, salt, bay leaves, peppercorns and juniper berries.
- Add the salmon, turn to coat and refrigerate for 30 minutes.
- Light a grill.
- When the coals of a charcoal grill are covered with a light gray ash, push them to the sides and set a disposable drip pan in the center.
- If using a gas grill, turn off the center burner.
- Remove the salmon from the marinade, brush off the seasonings and lay the fish skin side down on the soaked cedar plank.
- Brush the salmon with olive oil and set the plank in the center of the cooking grate for indirect grilling.
- Cover and grill the salmon until just cooked, about 30 minutes; brush the salmon with the sauce during the last 10 minutes of grilling.
- Serve the salmon directly from the plank.
white wine, apple juice, salt, bay leaves, pink, juniper berries, center, olive oil, barbecue sauce
Taken from www.foodandwine.com/recipes/bbq-planked-salmon (may not work)