Thursday, March 5, 2015

Scottish Salmon Grilled on a Wine soaked Ceder Plank

The Ceder Plank that was soaked in cheep Pinot Grigio for 5 hrs.
Two 6 oz. Salmon Loin's on buttered plank
Seasoned with Dizzy Pig's Raging River Rub, Chipolte Rub, 
and Dill
Grilled on the plank @ 425* for 15 min. direct
Served with baked potato, and asparagus. This again in 
my estimation this is the best way to grill Salmon by far

Thanks for lookin

Ross

 




 

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