"Crusted with brown sugar and spices then grilled on a wine soaked cedar plank, this garam masala cedar plank salmon is smoky sweet and sure to please."
To Soak the Planks:
– pan large enough to hold the planks
– 2 parts water, approx: 2 1/2 cups
– 1 part wine, approx: 1 1/4 cups
For the Salmon:
– 1 lb salmon fillet, skin on
– 1 tsp olive oil
– 2 TBSP brown sugar
– 1 TBSP garam masala
– 1/2 tsp salt
– 1/4 tsp ground ginger
– 1/4 tsp black pepper
To oil the plank once soaked:
– 1 - 2 tsp olive oil
1. Soak the cedar plank in 1 part pinot noir and 2 parts water. Estimate about 1 1/4 cup of pinot noir to 2 1/2 cups of water adjusting so that the planks are fully submerged. Weight planks down with a glass if needed and allow to soak a minimum of 30 minutes.
9. When the grill is ready, place the whole plank on the grill, cover, and let cook for 12 - 15 minutes. The internal temperature of the salmon should reach 130 degrees.