Bone Fish Grill Wild Alaskan Cedar Plank Salmon
8 oz chorizo sausage links
1/2 cup seasoned bread crumbs
lemon zest from 1 medium lemon
Cedar Plank Salmon
If using individual pieces of cedar plank, choose 3"x5' for each 7 oz piece of salmon
4 (7 ounce) pieces wild Alaskan (skin on) salmon
salt & pepper to taste
4 lemon halves
To Make the Topping: Grill the sausage over grill (charcoal or gas) until well done. Cool cooked sausage link under refrigeration for at least one hour. Chop cool sausage in a food processor to pea size pieces. Place into a mixing bowl and blend well with the bread crumbs and lemon zest. Cover and refrigerate.
To Prepare the Salmon: Soak a large non-treated piece of cedar plank (dimensions will depend on size of salmon pieces) in water for at least 3 hours. Place salmon (skin side down) onto the soaked cedar plank. There should be a one inch space between each salmon piece. Season salmon with salt & pepper. Divide the chorizo topping into 4 equal portions of salmon with topping.
To Cook the Salmon: Place cedar plank salmon on the grill. Lower the lid of the grill or place a stainless steel dome lid over the plank. Cook for 15 minutes. Note: The cedar plank will char around the edges but should NOT catch flame. Place cedar plank salmon onto platter. Drizzle with melted butter and squeeze fresh lemon juice over the cooked salmon. Serve immediately.