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Mock salmon steak on a cedar plank

Contributed By: William | See all of William's recipes
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Active Time:  50 Minutes
Total Time:  2 Hours
  2 servings
Great boneless salmon steak. Easy and very good
Grill that has a cover
1 piece of salmon filet (skin on) from the head end 6 inches long.
Teryaki sauce (any bottled one is good, I use Kikomans)
1 untreated cedar plank (about 12X4X1/2)
Peanut oil
Bottled tartar sauce
or make your own with
1/4 cup mayo
2 tablespoons plain yougert or sour cream
2 tablespoons Dijohn mustard
1 tablespoon cider vinegar
2 tablespoons white vermouth
salt and pepper to taste
Soak cedar plank at least 1 hour in water

Prep salmon by cutting filet in half so you have 2 3" pieces of fish. Then turn fish skin side up and slit the skin and the flesh leaving only a small connection of skin at each end. Fold the flesh to the inside with the skin on the outside forming what looks like a salmon steak. The only difference is that there are no bones.

Take both "steaks" and marinate them with the teryaki sauce. I use a vacumn sealer canister accessory for this but putting them a plastic bag and storing in the fridge for an hour and a half will work fine.

Start grill and obtain 400 to 425 degrees

Take your soaked cedar plank dry top side with a paper towel and apply peanut oil liberally to the top side.

Put the plank on the grill and heat until the oil is hot.

Put both steaks on the plank cover and let them cook for about 20 to 25 min. Turning is not neccessary.

While salmon is cooking you can prepare the sauce by whisking all the make your own sauce ingrediants together.

Be careful not to overcook salmon.

Serve the sauce on the side.

Date Added: 05/11/2009
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