How to make simply planked Wild Salmon and Asparagus

How to "Plank" any fish fillet including delicious Coho salmon. I named this article about wild salmon since that is my favorite.

Difficulty: Easy

Instructions

Things You'll Need:

• Cedar Planks
• Wild Salmon (such as Coho)
• B-B Que Grill
• Tongs
• Thermometer
• white wine
• olive oil
• Garlic
• Pepper
• Asparagus

1. Soak the boards completely, then season the cedar planks with olive oil, garlic and lemon. The salmon is seasoned with a splash of white wine (optional) at the last 10 minutes of cooking.

2. To prep the asparagus, cut off the bottom ends approx. 1 1/2 inch. Then season with kosher salt or if not available, regular salt. This light coating of salt will ensure sweetness as the vegetable cooks.

3. If the fish has skin, remove it and place fillet on the plank atop the seasonings. The asparagus may be placed atop the fillet to gain the fish flavor or directly on the grill across the grates if a smokey flavor is desired.

4. Grill for several minutes until the temperature reaches 150 degrees.

5. Remove the fillet of salmon, with a large wide spatula, in one piece.

6. You can carry the plank inside with a pair of sturdy tongs. Place on a non burnable surface as the plank may be smoldering.

Tips & Warnings

• Keep water nearby to quench the plank if it ignites.
• You can use butter if olive oil is not desired
• Any mixture of compatible seasonings will add flavor along with chopped garlic and parsley. Experiment!!
• Do not overcook fillet, grill should be monitored for flare ups or correct degree of done-ness.
• Keep a bottle of water near the grill