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The most commonly thought of planked food items are salmon or halibut filets. And they are good! But as you can see below, a cooking plank isn't just to prepare salmon occasionally. Plank cooking lends itself to an infinite variety of foods: seafood, meats and vegetables. Use your imagination and you too can come up with a never-ending variety of uses for your plank.
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Place lightly oiled cedar plank into a cold oven and heat to 375 degrees. Prepare Dry Rub Seasoning Mix.
Dry Rub Seasoning Mix
Place all dry rub ingredients in a food processor and blend well. This is a very important step so if you don't have a food processor, use the implement of your choice to insure that all ingredients have the same consistency.
Coat both sides of salmon fillets with dry rub seasoning. Set aside until oven has reached correct temperature. Transfer fillets to the plank and squeeze lemon juice over the salmon. Roast for approximately 8 minutes per side. Garnish with lemon slices and parsley.
Note: I always make at least a double recipe of this dry rub as it is also excellent on chicken and stores beautifully in an airtight container.
Recipe Idea: You may wish to toss sliced vegetables in olive oil, salt and pepper, and scatter them around the edges of the plank. Red onion wedges, potato wedges (preferably parboiled), red peppers, zucchini, asparagus, carrots, etc. are all excellent alternatives. Bring your plank right to the table and serve!
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Oil top of cedar plank and place on upper rack of a cold oven. Set temperature to 400-425 degrees. Oil potatoes and roll in a mixture of salt, pepper and brown sugar. When oven reaches 400, place potatoes on plank. Meanwhile, prepare trout:
Fresh Herbs:
chives, parsley, sage, dill or whatever fresh herbs are available.
Clean and stuff the trout with a liberal amount of fresh herbs. Sprinkle with salt and pepper. When potatoes are almost cooked (30-40 minutes depending on size), place the trout on the plank, brush with olive oil and dot with butter. Measure the fish at its thickest part and cook for 10 minutes per inch of thickness.
Garnish with lemon and capers.
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4 8 oz. salmon fillets
8 - 10 large shrimp, peeled and deveined
10 oz. fillet of sole (may substitute salmon or halibut)
1 cup soft bread crumbs
1/2 cup milk (approx.)
1 egg
4 egg yolks
Salt and Pepper to taste
Thyme, Marjoram, Dill, Scallions (all finely chopped)
Heavy Cream
3 oz. Sherry
1 bunch asparagus
2 tbsp. olive oil
Soak breadcrumbs in milk until all the milk is thoroughly absorbed. Chop the sole and shrimp in a food processor until it forms a paste. Place in a bowl and stir in the breadcrumbs. Add the egg yolks, seasonings and enough cream to combine. Place bowl over ice and beat with a wooden spoon to a smooth consistency.
Place skinless, boneless fillets of salmon skin side up, spread mousse with a spatula leaving a 1/4-inch border on the edges. Roll fillet and secure with skewer or toothpicks if desired. Sprinkle with parsley, brush on melted butter. Toss asparagus spears with olive oil, salt and pepper and place around roulades.
Measure thickest part of roulade. Place on preheated plank and cook 10 minutes per inch of thickness. If you have mousse left over, pour into buttered molds and bake to serve on the side.
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Place 1/2-cup breadcrumbs in a shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce, Old Bay Seasoning and remaining 1/4-cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Divide mixture into 6 equal portions and form into patties. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to a baking sheet lined with waxed paper. Cover and refrigerate at least 1 hour or up to 6 hours.
Oil top of plank and place on upper rack of a cold oven. Pre-heat to 375 degrees. When oven reaches 375 degrees and allowing time for the plank to come close to that temperature, place crab cakes on plank for 5 - 6 minutes per side or until lightly browned and cooked through.
Serve with lemon butter or tartar sauce.
