Wednesday, October 23, 2013

Grilled Salmon with Wild Rice and Asparagus

We are enjoying our charcoal grill so far and we use it almost every weekend. This time we purchased salmon from Market Street and grilled the filets on a cedar plank. First, we soaked the cedar in red wine and water for two hours. The salmon was seasoned with salt and pepper then placed on the cedar plank and onto the grill. The coals were set at the lowest position. The salmon was cooked until it just began pulling apart, but not so long as to dry out the meat. The cooked salmon had a wonderful flavor, and infusion of the wine, cedar, and the salmon's natural oils.

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