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Ron Shewchuk, author of Barbecue Secrets, called out to his barbecue community and asked if anyone wanted to share a recipe for his new book called Planking Secrets. House of Q sent in a recipe with no expectation of what would happen with it nor any expectation that it was even a worthy recipe. After a while, the book was finally published and much to our surprise not only did Ron love the recipe he hired a food stylist to create some wonderful pictures of it. Once the pictures were done, it looked so good that Ron chose this recipe to be on the cover of his book. Wow! Thanks Ron! And what a way to have someone express interest in your recipes! Besides that, maybe it really is a good recipe.

Here's what it says in the book:

Fred's Citrus Salmon

Brian Misko is an enthusiastic barbecuer who recently took the plunge and started up a barbecue team, House of Q. Brian passed on this recipe, which he has cooked time and again for his family. “It was originally crafted after salmon fishing in Tofino with my in-laws,” he says. “I had never been fishing on the open ocean before, nor had Fred Kraus, my father-in-law. Nonetheless, a nice side of salmon was decorated for the grill with whatever we had in the cabin.” And they’ve cooked it that way ever since. “Serve with a wonderful fruity white wine and a salad and you have a nice west coast meal,” says Brian.

1 alder cooking plank, soaked overnight or at least 1 hour
1 orange
1 lime
1 lemon
1 tsp grated zest from the three fruits (optional)
2 cloves garlic, finely minced or pushed through a press
1/4 to 1/2 cup olive oil
kosher salt and freshly ground black pepper
1 whole, boned fillet wild Pacific salmon
(about 3 lb), skin on

Squeeze the juice from the three fruits into a nonreactive dish like a lasagna pan. Reserve a few slices for garnish. Don't worry about pulp or seeds in the marinade - it all adds flavor. Add the zest, if desired, and the garlic and oil. The volume of oil depends on how big your piece of salmon is. A larger one will take a bit more oil. Whisk all the ingredients together and pour over the salmon. Marinate for a minimum of 1 hour at room temperature.

Preheat the grill on medium-high for 5 or 10 minutes or until the chamber temperature rises above 500°F/260°C. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it’s starting to throw off a bit of smoke and crackling lightly. Reduce the heat to medium-low.

Remove the salmon from the marinade and season it with salt and pepper. Place it on the plank and cook for 15 to 20 minutes or until the fish has an internal temperature of 135°F/57°C. Halfway through the cooking time, spoon some of the marinade on top of the fish. When the salmon is done, serve it on the plank garnished with extra citrus slices. Goes well with Sesame Mayo.

 

Sesame Mayo

This is the perfect dip for roasted veggies, and it’s also great tossed with rice noodles for a cool, creamy side to grilled Asian-flavored meats. Sprinkle with toasted sesame seeds for extra texture.

1 cup/250 mL mayonnaise
1 tsp./5 mL toasted sesame oil
1/2 tsp./2 mL soy sauce (or to taste)
1 tsp./5 mL Chinese chili sauce or spicy Szechuan chili oil (or to taste)
1 tsp./5 mL grated or finely chopped fresh lemon, lime or orange rind
1 to 2 Tbsp./25 mL toasted sesame seeds (to taste)

Combine all ingredients in a bowl and serve.