McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.




Cedar Planked Salmon

McCormick and Schmick Recipe

Serves 1

salmon filet, boneless, skinless
1- 2 oz. olive oil or butter
2 tablespoons kosher salt
1 cedar plank

Preheat cedar plank at 350 degrees for about 10-15 min. Brush salmon with olive oil or butter season it with salt and place it on the on the plank. If using an oven cook, at 450 degrees until done. Baste with the glaze twice during the last five minutes of cooking. If you are using a BBQ use the indirect cooking method.

Notes:  If you are using the cedar plank for the first time spray or brush it with peanut oil and heat it in an oven at 350 for approximately twenty minutes.

When using the BBQ it is desirable to have the board smoke a little. However, one does not want the board over the flame so that it ignites or creates excessive smoke. Too much smoke flavor will over power the flavor of the salmon. A moderate amount is desirable and adds great flavor to the salmon!

Scrub your plank with coarse salt, cold water and lemon juice. This will help to keep it smelling fresh. Do not use soap, as it will leave a trace of flavor. Dry the board in the oven at 350-400 degrees for 10-15 minutes and be sure to pre-heat the plank before again 350-400 for 10-15 minutes before using.

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