After a heavy dinner the day before, we chose something light and healthy for our heart, namely salmon. Salmon is supposed to be healthy for you since it is full of the omega-3 fatty acid. The omega-3 is supposed to promote our good cholesterol, so, in hoping that it would have the counter effect of the dinner before, which promoted our bad cholesterol, we chowed down on salmon. Now, you might need to do more research on what I’m going to say next. I think you can only eat big fish about twice or thrice a week, since your body will accumulate mercury. Big fish in the ocean tend to have more mercury than the short lived-small fish. So if you eat a lot of big fish within a short period of time, you might be liable with mercury poisoning. Oh, I guess I was wrong. Look at this chart. I guess you can eat Atlantic salmon more often. 🙂
This particular salmon came from the Copper River in Alaska. Salmon in my understanding is actually a salt water fish. However, it has the genetic instinct for thousands of years to return to the river to spawn its eggs. Hence its name, Copper River Salmon. This salmon is only available fresh during a few months of the year. The polar bear loves this salmon too, except they eat only the skin part, which is full of fat, and leave off the meat, which I like! Maybe I can co-exist with polar bears. I love polar bears, do you remember Knut? I wish I was a lot closer to him so I can see and visit him.
Copper River salmon tastes a whole lot better than the farm raised one. For one thing, the farm raised salmon is not colored naturally. Humans add some kind of chemical or something so that the farm raised salmon has that orangey color. Farm raised salmon also tastes a little bit fishy and muddy. Copper River salmon does not have the fishy taste nor the muddy taste. It has buttery flavor, and sometimes nutty flavor. It is also a whole lot more expensive than the farm raised salmon, so we usually get this Copper River salmon when it is on sale.
We cooked this salmon using the same method as the Planked Chicken.
First we soaked the cedar plank with water for several hours. As I was soaking the board, I smelled the cedar wood without even trying to smell it. It really was a fragrant smell! I guess the computer geeks need to work on the technology so I can provide you a link with smell links…
Now, salmon cooks really fast. So you need to think ahead what do you want to eat it with. We were thinking about rice, but I was too late to get the rice going, so we ended up eating the salmon with just coleslaw and Salsa Fresca. Now, I have to say the Salsa Fresca was way too overpowering the salmon, so I ate more of the coleslaw with the salmon. But you can certainly eat the salmon with whatever you like to eat. 🙂
Like preparing other meat, my hubby really just likes to use salt and pepper. He likes to taste the flavor of the meat itself, and doesn’t like to cover the meat heavily with seasoning, except the brisket. He also used olive oil to cover the salmon for the purpose of preventing the fish to dry out during the cooking process.
Look at this salmon, don’t you just marvel at its color?
Due to the size of the plank, the salmon fillet had to be cut into two. Even then, they were still a bit too big for the board. So he cut a small piece off near the tail, and guess who was the lucky living things who got to eat it? Ace and Blue!!! They went nuts when hubby first opened the wrapper. They just devoured the fish, and wanted some more. Oh, they think hubby was just the next best thing after the salmon for them! After spoiling the cats, hubby then washed his hands, and back to seasoning the salmon with salt and pepper.
Up close and personal profile of the salmon…
This is the skin part of the salmon, which polar bear loves so much. Me, I just prefer the meat.
Here he sprayed some olive oil using a misto sprayer. Before they came up with olive oil spray commercially, we used this misto sprayer. It does not have any chemical in it, just a pump spray system. So we fill the bottle with olive oil, screw the cap back on, and spray away. I know Swi, you probably think that I should get some more for the other oil spray that I used. But… we already got those other oil spray and it takes us forever to use them up! And by the time we finish with the oil spray, I wouldn’t have remember that I need to replace them with misto spray!
To top it off, hubby added sliced onion and lemons on top of the salmon. In a hind sight, this should be the very last step after you put the fish on the board. You’ll see why.
Then you put the plank on a grill preheated to 500F (Let it sit for 5-10 minutes to get the board hot).
Once the board is hot, then put the salmon on top. You see that small onion on the side of the grill? Yeah, the lemons and onions were trying to run away from the hot grill. So, next time, we’ll put the onions and lemons after the salmon is on the board.
After 15-20 minutes, this is how it looked like. You will know if the salmon is cooked by the whitish fatty substance on top of the salmon. That is the fat that got cooked. Cooked salmon should be flaky, in fact, any fish you cook should be flaky, except tuna, you don’t want to overcook tuna. It would be tough and dry to eat.
This is a closer look, don’t you just want to take a bite?
Now, this extra step was performed just because I like to do it like that. I took two butter knifes, run it near the edges of the cooked salmon, and scrapped off the skin. If the fish is cooked, it is really an easy thing to do. Once I scrapped off the skin, then I transferred the fish to a plate. So you don’t have to worry about the skin when you sit down and eat your dinner.
This was our salmon dinner. Healthy, Light, Delicious!
Here is a little bite of the flaky salmon.