Alder-Planked Salmon in an Asian-Style Marinade

Grilling over indirect heat allows the fish to stay moist and take on a subtle smokiness from the plank.

Yield: 9 servings (serving size: 5 ounces)

Ingredients

• 1  (15 x 6 1/2 x 3/8-inch) alder grilling plank
• 1/2  cup  rice vinegar
• 1/2  cup  low-sodium soy sauce
• 2  tablespoons  honey
• 1  teaspoon  ground ginger
• 1/2  teaspoon  freshly ground black pepper
• 3  garlic cloves, minced
• 1  lemon, thinly sliced
• 1  (3 1/2-pound) salmon fillet
• 1/4  cup  chopped green onions
• 1  tablespoon  sesame seeds, toasted

Preparation

Soak the plank in water to cover 1 hour; drain.

To prepare grill for indirect grilling, heat one side of the grill to high heat (400 tp 500).

Combine vinegar and the next 6 ingredients (vinegar through lemon) in a large zip-top plastic bag; seal. Shake to combine. Add fish; seal. Marinate in refrigerator 30 minutes, turning once.

Place plank on grill grate over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Remove fish from marinade; discard marinade.

Place fish, skin side down, on charred side of plank. Grill salmon, covered with a grill lid, 15 minutes or until fish flakes with a fork. Sprinkle with green onions and sesame seeds.