With the onset of Spring we have started to use the ol’ BBQ again. The most common fish to use on the cedar plank is salmon, but we only had trout on hand so we gave it a shot.
After soaking the plank for 4 hours we were ready to go. I created a quick marinade for the trout of 2 tbsp. Dijon mustard and 2 tbsp.maple syrup and let the fish sit in the marinade, flesh side down for 20 mins while the BBQ warmed up.
Plank Instructions – To cook on the barbecue, first preheat to its highest setting. Once heated, if you have a two-burner barbecue, turn one side off and lower the other to medium. Set fish on plank and place plank on the unlit side of the barbecue. Close the lid and cook about 15-20 minutes, or until fish is cooked through.
I love cooking with a cedar plank, not just because how the plank infuses the food with the cedar taste, but for the smell that wafts from the BBQ during cooking; it always reminds me of a sauna.
I also whipped up a batch of my coleslaw and made black japonica rice. I’d never made black rice before, but I was pleasantly surprised after I did! The brand I used was Lundberg Black Japonica and I followed the simple packaged directions. For my coleslaw, I used a bag of the slaw mix and added some raisins and sesame seeds.The trick to making really good coleslaw is to make it early in the day, the cabbage needs ample time to marinate in the dressing in order to soften up.
For the coleslaw dressing I used
1/2 cup of olive oil
2 tsp. apple cider vinegar
1 tsp. agave syrup
1 tsp. sesame oil
pinch of sea salt