Inside My Mid-life Crisis

Fish can be somewhat of an acquired taste. I love all kinds but it's taken me 20 years to get Brant on board. This is a salmon recipe given to me by my old buddy Matt T and even Brant likes this one.

I'm planking but you can do it just on the foil which is how I normally do it.

Salmon Filet (plan on 6-8 oz per person; it's yummy)
Mayo
Johnny's Seasoned Salt
Black Pepper
Foil
Cedar/alder Plank (optional)

Start by creating a tin foil tray with 2 layers of foil, fold the edges over and up to form sides.

If using a plank, you need to soak your plank submerged in water for 2-4 hours. This is a cedar plank.
**Note--make sure you are using a "store-bought" cooking plank, don't just buy a cedar shake at home depot-no telling what kinds of chemicals may be on it.

Spread a thin layer of Mayo over the top of your filet, I use light mayo but that is up to you. Sprinkle liberally with Johnny's Seasoning Salt. (This is also a left coast item, right coast may need to look for something like Lowrey's Seasoned Salt) Finish with some fresh cracked black pepper.

 Place the foil directly on a medium high grill (we use a gas grill). The fish will take about 20 minutes to get to "medium" if you like your fish cooked well give it another 5-10 minutes. Cooking times will vary depending on your grill temp. Fish is done when it flakes and is opaque; test in the fattest part.

If you are planking, the plank will get burn marks even through the foil- just throw it on the burn pile when you are done!  You can do this with just the foil in a 350 oven if you are not a griller. Enjoy!

Wine Corner: 2010 Stoneleigh  Sauvignon Blanc, Marlboro New Zealand