My first foodblog recipe is a seafood recipe on the Big Green Egg. I was able to locate some wild caught Pacific salmon. We served the fish with garlic green beans and brown rice pilaf.
1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon fresh ginger (I used a zester to grate the ginger)
1 teaspoon garlic powder
1 green onion, chopped
1 pound salmon fillets (skin on, especially if you can do wild caught)
Alder or cedar plank (I use alder exclusively because I have a cedar allergy)
Olive oil (pure or extra virgin)
Submerge grilling plank for at least one hour. You’re looking to impart smoke and flavor, not set the wood on fire.
Prepare marinade and marinate salmon:
1. Mix orange juice, soy sauce, honey, ginger, garlic powder and green onion in small bowl.
2. Reserve 2 tablespoons of the marinade. Place salmon in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
3. Refrigerate 30 minutes. Remove salmon from marinade. Discard any remaining marinade.
While your salmon is marinating, go ahead and prepare the Big Green Egg:
1. Setup the Egg for direct heat. The plank will make your heat indirect, but just won’t smoke if it isn’t exposed to the fire.
2. Start fire and preheat grill to a dome temperature of about 350 degrees.
3. Drizzle extra virgin olive oil on the grilling plank
4. Place marinated fish, skin side down on the olive oil. Grilling on a plank won’t require you to flip the fish.
Once the grill is ready, it’s time to add the plank and fish:
1. Close the lid.
2. The temperature will drop (possibly by 50 degrees or so) and you may need to adjust your lower vent to get it to return to 350.
3. You’ll need to open the lid twice during cooking to brush on the reserved glaze. Once about halfway through and again about 3/4 of the way through.
4. Cook to desired doneness. About 15 to 20 minutes total time for Medium. 25 to 30 minutes total time for Well Done.