by Chef Luciano Pellegrini
Summary: Moist, smoky, marinade with beer salmon grilled on maple plank served with assorted colorful grilled vegetables and bacon wrapped cheese as an appetizer is an excellent gourmet dish for party.
Summary: Moist, smoky, marinade with beer salmon grilled on maple plank served with assorted colorful grilled vegetables and bacon wrapped cheese as an appetizer is an excellent gourmet dish for party.
Prep time and Cooking time (duration): 4 hours
Number of servings (yield): 4
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Ingredients for Atlantic Salmon on a Plank
- 1 large piece of salmon, skinned, and bones removed
- Sea Salt
- 3 Zucchini
- Eggplant
- Shallot
- Onion
- 1 eggplant
- Thyme leaves
- Bottle of beer
- Maple planks, soaked in water overnight
- Parmesan cheese (refrigerated for 3-4 hours)
- Thin bacon slices
Get Ready To Work in “Real Time” to Make Plank Grilled Atlantic Salmon:
Get out these items and utensils: Grilling maple planks, knife for chopping, 2 large rectangular pans, cookie sheet.
Get from your pantry: Sea Salt, olive oil, onion, shallot, pepper.
Get from your refrigerator: Salmon, beer, fresh thyme, fresh parsley, Parmesan cheese, thin bacon slices,
Pre-prepare the following:
- Skin and debone salmon.
- Cut salmon into sizes that will fit on wood planks
- Peel and chop shallot
- Open bottle of beer
- Chop 3 cloves garlic
- Slice zucchini (long way) into half inch pieces
- Slice onion and make ½ inch circular pieces
- Slice eggplant (short way) into ½ inch pieces
- Cut the parmesan cheese into bite size pieces.
- Wrap it with thinly sliced chilled bacon.
Begin to cook with Chef Pellegrini
Marinade salmon and vegetables:
- Lay Salmon in large rectangular pan and season with Sea Salt.
- Pour bottle of beer over salmon.
- Sprinkle chopped shallots
- Sprinkle thyme leaves and garlic over salmon
- Roll salmon in marinade
- Refrigerate salmon for 3-4 hours.
- Put sliced zucchini, onion and eggplant on cookies sheet.
- Sprinkle sea salt, freshly grounded black pepper and generously drizzle olive oil.
Grill salmon and vegetables and appetizer
- Put previously soaked planks on grill, and warm each side until they are almost dry. Coat planks with drizzled olive oil.
- Put salmon on planks and place another rectangular pan (upside down) on salmon to cover it.
- After salmon is on the grill 5 minutes, add to the grill your sliced vegetables.
- Grill vegetables until done, and remove from grill.
- Place appetizer (parmesan cheeses wrapped with bacon) on the grill.
- At the same time remove cooked salmon from grill.
- Grill the appetizer till bacon gets crisp.
To serve:
- Cut the grill vegetable except onion into small pieces.
- Create a medley of cut grilled vegetables around the plate
- Cut the salmon into a serving size piece.
- Lay it on the top of vegetables.
- Garnish the salmon with grilled onions and Italian parsley leaves
- Drizzle a little olive oil on the top
- Sprinkle fresh ground pepper and sea salt on the salmon.
- Lay crunchy bacon wrapped cheese on the plate.
- Serve it with salmon.
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