Anonymous Tue May 23 19:36:46 2006

2 salmon fillets

2 thin untreated cedar planks

lots and lots of ginger -- chopped

2 tablespoon lime or lemon zest -- chopped fine

2 tablespoon orange zest -- chopped fine

salt and pepper

Cajun or Creole spice mix

olive oil

I tried this recipe last weekend, and it was amazing. This is a variant of a signature dish of

Emeril Lagasse (of the TVFN fame). The original recipe used horseradish and trout

instead of ginger and salmon. I had a hard time finding thin cedar planks (shingles) sold

singly in the local hardware store, they seemed to only sell them in bunches of 40. I did

however find untreated cedar shims that I was able to make do with. So anyway, here\'s

what you do: Preheat your grill and oil up one side of the cedar with your olive oil. Sprinkle a

bit of the Cajun seasoning on the plank, and lay the filet of salmon on top. Season the filet

with salt, pepper, and the spice mix. Cover the filet completely with the ginger and zest --

this adds flavor and helps the fish retain all of its moisture. Put the whole thing directly on

the grill over the coals, close the lid, and stand back! The thing will smoke like crazy for a

while. Check on the salmon after 15 minutes. If the plank catches on fi

re before the salmon is done, simply spray it with some water (I had to do this a couple

times). When the salmon is done, you can either serve the whole thing with the cedar

flaming around the edges, or remove it from the cedar plank and serve. You may wish to

remove most of the crushed ginger topping as it is a bit overpowering. A nice sauce to

accompany this can be made with soy sauce, green onions, and sesame oil. I don\'t know

the measurements, I just winged it.