Sweet Pepper Cedar Plank Salmon
- 1 large piece salmon fillet, skin in tact
- 2 tablespoons grapeseed oil
- 1 bunch fresh chives
- 3 mini sweet peppers, minced
- 1 clove garlic, minced
- 2 tablespoons tamari or Bragg liquid aminos
- 1 pinch fresh ground black pepper
- several pinches salt
- 1 dash ground ginger
- 1 dash chili powder
- 1 dash cardamom
- 1 dash onion powder
- 1 dash cumin
- 1 cedar plank
- Before you grill, submerse your cedar plank completely in water, soaking for at least thirty minutes.
- If using a simple charcoal grill, preheat the coals before preparing the salmon. If using a gas grill, you'll want your grill to be preheated between 350-400F.
- Rinse salmon and pat dry. Rub all over with grapeseed oil. Sprinkle with salt & pepper.
- Lay whole chives across the top of the salmon in a criss-cross pattern.
- Sprinkle all seasonings (ground ginger, chili powder, onion powder, cardamom and cumin) over fish and chives.
- Carefully cover with mini sweet peppers and then the minced garlic. Douse the top of the peppers/garlic with the tamari/Braggs/soy sauce.
- Carefully place salmon, skin side down, on the soaked cedar plank.
- Grill salmon, covered, until tender and easily flaking with a fork.
salmon fillet, grapeseed oil, chives, sweet peppers, clove garlic, aminos, fresh ground black pepper, salt, ground ginger, chili powder, cardamom, onion powder, cumin, cedar plank
Taken from food52.com/recipes/24578-sweet-pepper-cedar-plank-salmon (may not work)