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Clinched and Planked Salmon
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| In this recipe for Clinched and Planked Salmon from his book Charred and Scruffed (Artisan, 2012), grilling expert/innovator and author Adam Perry Lang demonstrates the way that close contact with the coals (aka "clinching") delivers direct heat to the fish and the cedar planks. Cooking fish this way ensures great flavor and succulence, without the blackening or acrid flavors that can occur when food cooks several inches above the coals. He finishes the salmon with a flavorful board dressing made from herbs, olive oil, scallions and chili powder. Clinched and Planked Salmon Steak Adapted from Charred and Scruffed (Artisan, 2012) Fish steaks, although they are actually quite simple to cook, can be daunting, and many people shy away from them. I think this has a lot to do with the very short window between when the fish is still almost raw and when it is overdone: the midground of flaky perfection. A quick clinch starts the heat transfer in a rapid infusion of energy. It also gives you a bit of a crust, which is something restaurant chefs seem to achieve with ease while “civilian” cooks usually find themselves frustrated, turning out fish with no interesting brownness. 5 PointsPlus® values per serving** Ingredients Six 8-to-10-ounce salmon steaks, at least 1 1/2-inches-thick | |
| 1 Tbsp | Four-Seasons Blend, (click here to watch how to make this) |
| Herb brush (click here to watch how to make one) 2 cups baste, reserve acid component to add later** (see recipe below or refer to book for more suggestions)1/4 cup extra virgin olive oil | |
| 2 Tbsp | finely chopped fresh parsley |
| 2 Tbsp | thinly sliced, (on the bias) scallions |
| 1 Tbsp | finely chopped chili pepper |
| Finishing salt (see book for recipes) or salt to taste** | |
| 2 | lemons, cut in half |
| 3 untreated cedar (or other wood) planks, soaked in water for 1 hour Instructions Prepare a “mature and level” coal bed with a clean, thin grate or rack set over it; the fire should be very hot. Season fish all over with seasoning blend, then lightly moisten your hands with water and work seasonings into fish. Allow to stand for 5 minutes to develop a “meat paste.” Using herb brush, moisten fish steaks on both sides with fat component of baste. Put fish in a grill basket, set it on grill grate and cook for 1 minute. Then repeat two more times, basting fish each time basket is flipped. Remove basket, set it on a platter, open it, and baste fish. Add acid to fat baste. Remove grill grate. Baste fish and arrange 2 steaks, side by side, on each plank. Put planks on coal bed with some coals on exposed corners of planks and then cover with a grill lid, a large metal bowl or a domed lid. Cook and smoke for 5 minutes, or until fish is just opaque throughout. Meanwhile, spread oil on a platter and scatter parsley, scallions and chili over it. To serve, arrange fish steaks on platter, sprinkle with salt and squeeze juice of lemons over them. Notes from the book If you think a piece of fish is done, don’t hesitate to test for flakiness with a fork. Better to have one piece of fish that is not restaurant-pretty than to risk ruining everybody else’s fish. (Of course, you will be a gracious host and keep the fork-tested piece for yourself!) ** Notes from WeightWatchers.com When calculating the PointsPlus values for this recipe, we: Made the recipe serve 12, rather than 6 (allowing each serving to be 4 to 5 ounces of fish). Did not include PointsPlus values for the baste or the finishing salt. Basic Baste Adapted from Charred and Scruffed (Artisan, 2012) Makes approximately 4 cups (if using acid component) 2 PointsPlus values per tablespoon Ingredients FAT COMPONENT | |
| 1 1/4 cups | extra virgin olive oil |
| 10 Tbsp (1 1/4 sticks) | unsalted butter |
| 1 Tbsp | soy sauce |
| 1 Tbsp | granulated sugar |
| 2 Tbsp | grated garlic, (use a microplane) or garlic mashed to a paste |
| 1 Tbsp | fresh thyme leaves |
| 2 Tbsp | grated Spanish onion, (use a microplane) |
| 2 tsp | sea or kosher salt |
| 2 tsp | freshly ground black pepper |
| 1 tsp | red pepper flakes |
| ACID COMPONENT | |
| 1/4 cup | freshly squeezed lemon juice |
| 1/4 cup | white wine vinegar |
Instructions
Combine all the ingredients for the fat baste in a 2-quart saucepan and bring just to a simmer; remove from the heat. For the best flavor, refrigerate in a tightly sealed container for 1 to 2 days (reheat over low heat to melt butter before using).
For recipes that use the optional acid component, whisk it into the fat baste before using, or reserve it to add later, as specified in the individual recipe.
Note from Weightwatchers.com
Listen, we know this is a lot of butter and oil. But if you watch Adam Perry Lang’s video (above), you’ll see that much of what you baste on comes off during grilling. The baste is meant as a layer of protection for the meat and lends flavor and texture to its exterior. In any case, save up some PointsPlus values for this full-flavored grilling experience.
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