Tag Archives: Lemon Pepper

Plank-Grilled Salmon ~ Wow!

8 Jul
Plank-Grilled Salmon

Plank-Grilled Salmon

Well I survived my vacation at our river property. We got a lot accomplished as far as getting the well pump working, new hot water heater in the RV, a leak fixed, the mower fixed, lots of weed-wacking, and a thorough cleaning of the inside of the RV.  However, we found plenty of time to relax around the campfire at night and lazing in the sun reading during the day. The salmon aren’t really running this time of year, so we put off getting the ramp to our dock fixed to concentrate on all the other work needed. And the one thing we did do was eat some fantastic meals.

Camping doesn’t always have to be just hot dogs, burgers, and chili. One night we tried our hand at plank-grilling some salmon a friend of ours gave us right before we left on our trip. He gave us his tried and true instructions on how to prep the plank before grilling, then I used some of the veggies we picked up at a produce stand on our way out there for the recipe. I must admit this was the juiciest and most flavorful piece of salmon I had ever tasted! We used a piece of alder wood for the plank, as that is what my husband found in the scrap pile at the cabinet shop he works at. Most people use cedar planks, but the alder gave it as good of smoky taste as cedar would. Don’t be afraid to plank grill your fish, it was fuss-free grilling and you can bet that won’t be the last time we cook our fish that way!

Plank-Grilled Salmon

1 wood plank
Olive oil
3 sliced lemons
1 salmon filet
Lemon pepper
Mrs. Dash Garlic and Herb Blend
Sliced green onions
Sliced tomato
Black pepper

Plank-Grilled Salmon Plated

Plank-Grilled Salmon Plated

First thing you need to do is soak the plank of wood for at least 8 hours, but I soaked it overnight. I submerged it in water in the bottom of a cooler then put some other wood on top to keep it under water. When ready to cook, dry off the plank and rub it thoroughly with olive oil. Heat the grill to high heat, then sear one side of the plank for about one minute to seal the wood. Carefully remove the plank with tongs and place a layer of sliced lemons on the seared side of the wood. Place the fish on top of the sliced lemons. Spread a thin layer of mayonnaise on top of the fish, then season with lemon pepper and Mrs. Dash. Top with sliced green onions and tomatoes and sprinkle with black pepper.  Place the plank back on the grill, close the cover, and cook for about 20-25 minutes depending on the thickness of a fish. Take a quick peak periodically to make sure the plank hasn’t caught fire (ours didn’t) and keep a squirt gun handy in case it does. Test the fish at the thickest part with a fork. It is done when the fish flakes easily and is no longer translucent. We served this with a green salad and rice pilaf. Absolutely delicious!

Lemony Ling Cod at the Coast!

13 Jun
Lemony Ling Cod

Lemony Ling Cod, Prepped for Oven

So we spent three days at our river property on the coast, then these past two days at work have been brutal. Ya’ take a Monday off and you might as well take a week with what I came back to! However, we had the most beautiful, pleasant, sunny weather. And we worked our hineys off weedwacking the lawn and perimeter. The guy who we share the riding mower with “accidentally” left the keys in his pocket instead of leaving them in the hidden place, and since we won’t be back until Fourth of July week we had to settle for weedwacking the lawn. Very time consuming and back-breaking, but we treated ourselves with some delicious fresh-caught Ling Cod that we bought at a road-side stand. That alone made it all worth it! I must confess I enjoy Ling Cod better than Halibut (gasp!). While Halibut is a wonderful white, flaky fish, I find that Ling Cod has just the right amount of oil in it to keep it from drying out like Halibut does, but not enough to ever have that “fishy” taste so many other fish do.

With that, I present you my very simple recipe to bake Ling Cod. This fish just doesn’t need that much to make it a gourmet meal. So sweet, so tender. Drool.

Lemony Ling Cod

Milk and water mixed for marinating
1 pound Ling Cod
Lemon pepper
Sweet onion, thinly sliced
1 lemon, thinly sliced
1 Roma tomato, thinly sliced
Black pepper to taste
1 green onion, thinly sliced

Baked Lemony Ling Cod

Baked Lemony Ling Cod and Red Potato

First thing we did after buying the fresh Ling Cod was rinse it off, then soak it in the fridge for about 6 hours in a mixture of half milk and water. We have a convection oven in our RV at the coast, so I had to kind of guess on the heat and timing. I just don’t use it enough to know how convection ovens really bake, as we usually grill or do stove top cooking out there. However, I preheated it to 350 degrees to start with. Next, I lightly sprayed a foil-lined pan with olive oil and placed the fish on top of that. I then spread a layer of mayo over it, then liberally sprinkled with lemon pepper. Next I layered the sweet onion, lemon slices, and tomato. I used a cooking brush to sop up some of the lemony mayo juice to spread over the tomatoes too at this point. I sprinkled black pepper over that, then arranged the green onion on top of that. I initially baked it for about 20 minutes at 350, but it wasn’t quite done so bumped it up to 375 and did 10 more minutes. When cooking fish, just keep checking the thickest part until it’s white and flaky at the thickest part. I served this with a baked red potato, and an unpictured, unnamed vegetable. (Tee hee). We ate well, though. The fish was so fantastic, that just the two of us wiped out nearly that entire pound of fish that night!

We also got our dock launched back into the water after weedwacking all around that too. (It had lost some barrels and was deposited on the bank after the winter floods last year.)  Our last trip out there we got some more barrels under it, but apparently we need another one under one side of it. Well it floats! Now if we can only get our ramp straightened out to actually get out to it, lol. Our work never seems to be done out there, but I confess we get plenty of relaxing, fishing, and crabbing in every year out there.

Dock Launched June 2012

Dock Launched June 2012

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