Recipe Guide

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Table Of Contents

01 In a small bowl combine all the butter ingredients and mash together

with a fork to mix well. Place the butter on a piece of plastic wrap. Roll

up the plastic to form the butter into a cylinder, (1 to 1¼ inch) thick in

diameter. Refrigerate for at least 1 hour to ﬁrm up. Cut into (1/2 inch)

disks and bring to room temperature before serving.

02 In a rectangular baking dish ﬁlled with water, submerge the cedar plank.

Weigh the plank down with cans and let soak for at least 1 hour.

03 In a small bowl combine all the oil ingredients.

04 Place the salmon, skin side down, on a work surface. Score the salmon

without piercing the skin into 4 serving pieces. Brush the salmon ﬂesh

with about three-quarters of the oil.

05 Prepare the grill for direct cooking over medium-high heat (400° to

500°F).

06 Brush the cooking grates clean. Drain the cedar plank. Place it over

direct heat and close the lid. When the plank begins to smoke and toast,

after 3 to 10 minutes, use long-handled tongs to turn it over. Slide the

salmon, skin-side down, onto the toasted side of the plank. Arrange

the lemon slices over the salmon and lightly brush the slices with the

remaining oil.

07 Grill over direct medium-high heat, with the lid closed, until an instant

read thermometer inserted in the thickest part of the salmon registers

125° to 130°F (or your preferred doneness), 15 to 30 minutes for

medium-rare, depending on the thickness.

08 To serve, transfer the ﬁllet on the plank to a heatproof surface. Lift the

portions from the skin and serve with the lemons and a few pads of

lemon butter.

INSTRUCTIONSINGREDIENTS

BUTTER

4 tablespoons unsalted butter, softened

1 tablespoon ﬁnely chopped dill

1 teaspoon ﬁnely grated lemon zest

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

OIL

2 tablespoons extra-virgin olive oil

2 teaspoons light brown sugar

1 teaspoon kosher salt

½ teaspoon ﬁnely grated lemon zest

½ teaspoon freshly ground black pepper

1 skin-on center-cut salmon ﬁllet,

(1½ to 2 pounds) (3/4 to 1¼ inch) thick,

pin bones removed

1 lemon, thinly sliced, seeded

SPECIAL EQUIPMENT

Cedar Plank

Instant-Read Thermometer

Cedar Planked

Salmon

with Lemon Butter

PEOPLE: SERVES 4

PREP TIME: 20 MINS

GRILLING TIME: 15 TO 30 MINS

Summary of content (8 pages)

PAGE 1
Cedar Planked Salmon PEOPLE: SERVES 4 PREP TIME: 20 MINS with Lemon Butter GRILLING TIME: 15 TO 30 MINS INGREDIENTS INSTRUCTIONS BUTTER 01 In a small bowl combine all the butter ingredients and mash together with a fork to mix well. Place the butter on a piece of plastic wrap. Roll up the plastic to form the butter into a cylinder, (1 to 1¼ inch) thick in diameter. Refrigerate for at least 1 hour to firm up. Cut into (1/2 inch) disks and bring to room temperature before serving.
PAGE 2
Flank Steak with Caramelized Shallots and Steak Fries PEOPLE: SERVES 4 PREP TIME: 45 MINS MARINATING TIME: 1 H GRILLING TIME: 21 TO 28 MINS INGREDIENTS INSTRUCTIONS MARINADE 01 Whisk the marinade ingredients in a small bowl. 2 tablespoons extra-virgin olive oil 02 Place the steak in a baking dish. Pour the marinade over and turn to thoroughly coat. Let stand at room temperature for 1 hour, turning once or twice.
PAGE 3
Melted Onions PEOPLE: SERVES 4 TO 6 PREP TIME: 10 MINS GRILLING TIME: 1:15 TO 1:45 H INGREDIENTS INSTRUCTIONS 6 medium yellow onions (skin on), 8 to 10 ounces each, about the size of a tennis ball 01 Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Let the coals burn down to medium heat (350° to 450°F). Leave all the vents open.
PAGE 4
Grilled Banana S’mores PEOPLE: SERVES 8 PREP TIME: 15 MINS GRILLING TIME: 15 TO 21 MINS INGREDIENTS INSTRUCTIONS 1 cup graham cracker crumbs 01 Prepare the grill for indirect cooking over medium heat (about 400ºF). 5 tablespoons unsalted butter, melted, divided 02 In a large bowl combine the graham cracker crumbs, 4 tablespoons of the melted butter, and the egg yolk; mix well. Firmly and evenly press the mixture into the bottom of an 8-by-8-inch metal baking pan.
PAGE 5
Chipotle Burgers PEOPLE: SERVES 4 PREP TIME: 15 MINS GRILLING TIME: 8 TO 10 MINS INGREDIENTS INSTRUCTIONS JAM 01 On a stovetop preheat a large skillet over medium heat for a few minutes. Add the oil and tomatoes and stir to coat. Cook over medium heat until the tomatoes begin to break down, 8 to 10 minutes, stirring occasionally. Stir in the remaining ingredients and continue to cook until the tomatoes release their juices and the sauce thickens, 3 to 5 minutes, stirring occasionally.
PAGE 6
Cuban Mojo Chicken Legs PEOPLE: SERVES 4 PREP TIME: 15 MINS MARINATING TIME: 4 TO 24 H GRILLING TIME: 50 MINS INGREDIENTS INSTRUCTIONS MARINADE 01 In the bowl of a food processor combine all of the marinade ingredients. Process to blend.
PAGE 7
Cheesy Spinach Stuffed Potatoes PEOPLE: SERVES 4 PREP TIME: 35 MINS GRILLING TIME: 16 TO 18 MINS INGREDIENTS INSTRUCTIONS 4 large russet potatoes, each 10 to 12 ounces, scrubbed 01 Pierce each potato with a fork six to eight times. In a microwave oven on high power, cook the potatoes until tender, 12 to 14 minutes, turning once. Carefully remove the potatoes from the microwave. When the potatoes are cool enough to handle, lay them on their sides and cut off the top third of each one.
PAGE 8
Grilled Peaches with Fresh Cherry Sauce PEOPLE: SERVES 4 GRILLING TIME: 8 TO 10 MINS PREP TIME: 15 MINS INGREDIENTS INSTRUCTIONS SAUCE 01 In a medium skillet over medium-high heat on the stove, combine the cherries, wine, granulated sugar, and balsamic vinegar. Bring to a boil and reduce the heat to medium-low. Simmer, stirring occasionally, until the fruit is tender, 6 to 8 minutes. Remove from the heat and let cool until tepid.