Cedar Plank Salmon

 

3 (12 inch) untreated cedar planks

• 1/3 cup vegetable oil
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/3 cup soy sauce
• 1/4 cup chopped green onions
• 1 tablespoon grated fresh ginger root
• 1 teaspoon minced garlic
• 4 salmon filets, 1 pound each, skin removed

    Soak the planks in water for 1-2 hours

1.  In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for one hour.

2.  Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little. Or heat the oven to 400 degrees Fahrenheit.

3.  Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork.

 

                                        Alberta Flank Steak

¾ cup soy sauce 
¾ cup red wine 
¾ cup oil 
2 tablespoons grated fresh ginger and 1 tblsp. crushed garlic 
2 ½ to 3 pounds flank steak 
Combine soy sauce, wine, oil and ginger or garlic in a shallow bowl. Score meat with shallow cuts, criss-cross-style at 2-inch intervals and add to marinade, turning to coat meat.

Cover and refrigerate for at least four hours, turning occasionally. 

Remove meat from bowl, reserving marinade. Barbecue over medium-hot coals or at medium-high setting, brushing occasionally with marinade, 4 to 6 minutes per side, or until cooked to desired doneness. Remove from barbecue and let stand for 5 minutes, then cut diagonally across the grain, in extra-thin slices.