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Cedar-Planked Salmon Charmoula

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Makes: 6 servings Prep: 5 mins
Soak: 1 hr
Grill: 43 mins to 49 mins

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Ingredients

1 inch untreated cedar plank (16x8)
1 2 1/2 pound skinned fresh salmon fillet (pin bones removed) (also good with char, halibut, or sturgeon)
1/3 cup Charmoula (see recipe)
Lemon, orange, and lime slices or wedges (optional)

Directions

1. Soak cedar plank in water for at least 1 hour before smoking. (If plank is not available, use a 16x8-inch piece of greased heavy duty foil.)

2. Rinse salmon; pat dry with paper towels. If necessary, trim fish to fit plank. Spread Charmoula on both sides of the salmon fillet. Set aside.

3. Arrange medium-hot coals on one side of the grill. Place a drip pan on the other side. Test for medium heat above pan. When ready to smoke, place plank directly over heat on grill rack for 3 to 4 minutes or till it begins to smoke and pop. Turn plank over and place salmon fillet on hot side of plank. Place plank above rack over drip pan. Cover grill. Let salmon plank smoke about 40 to 45 minutes or until salmon begins to flake easily when tested with a fork at the thickest part. (Keep a close eye on plank to avoid burning.) (For a gas grill, preheat grill. Reduce heat to medium. Turn off one side of the grill. Place salmon on a 16x8-inch piece of greased heavy duty foil on unheated side of grill. Cover and grill as above.)

4. Remove the planked salmon from the grill. Serve directly from plank with citrus fruits on side. Makes 6 servings.

5. In a blender or food processor, combine all ingredients. Cover and blend or process till almost smooth. Serve with grilled fish or chicken.

We can't think of a better way to enjoy salmon than in this fresh-tasting, healthy Mediterranean recipe. The charmoula, a Moroccan herb-and-spice blend, adds depth to the mild smoke and wood flavor of the fish.

Charmoula