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Full Online Book HomeLearning KitchenOutdoor_cooking - Seafood - Cedar Grilled Salmon
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Outdoor_cooking - Seafood -  Cedar Grilled Salmon Post by :ukcharta Category :Learning Kitchen Author :Unknown Date :March 2012 Read :511

Click below to download : Outdoor_cooking - Seafood - Cedar Grilled Salmon (Format : PDF)

Outdoor_cooking - Seafood - Cedar Grilled Salmon

Soak a piece of cedar wood (from the home improvement store) in a bottle of inexpensive pinot noir wine for several hours. For the last hour or two before grilling add a side of salmon filet.

Place salmon on top of the wood and sprigs of thyme on top of the fish. Grill with the lid down to capture all the yummy smoke. The salmon is protected from drying out by the wood and looks almost lacquered when cooked. The wood will be charred on the bottom so don't worry. The aroma will have the neighbors drooling.

A side dish suggested by the magazine was grilled corn that had been soaked in a sweet white German wine, Gerwurtztraminer. It is soooo delicious. Remember, carefully pull down the green husks and pull out the silk & discard. Next, pull the green husks back up and then soak the corn cobs, husk and all in the wine (or water if you prefer).
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Sauce: 1 teaspoon dark sesame oil 2 tablespoons chopped onion 1 teaspoon minced peeled fresh ginger 3 tablespoons hoisin sauce 1 tablespoon creamy peanut butter 1 tablespoon fresh lime juice 1/4 teaspoon sugar Catfish: 1/4 cup Thai chile sauce 2 cloves garlic, minced 4 (6 ounce) farm-raised catfish fillets cooking spray Remaining Ingredients: 4 (2 1/2 ounce) hoagie rolls, split and lightly toasted 2 cups shredded Napa cabbage To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice and
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