hope this comes out alright. I searved this with Coconut cilantro rice Great combo
Bonefish Grill > BFG @ Home > Recipes > Wild Alaskan Cedar Plank Salmon with a Chorizo Topping Fish 101
Recipes
Sauces
Wild Alaskan Cedar Plank Salmon with a Chorizo Topping Print Recipe
Large View Overview
A hearty and unforgettable dish for outdoor entertaining.
Active time 45 mins
Start to Finish 240 mins
Servings 4
Chorizo Topping
Ingredients
8 oz chorizo sausage links
1/2 cup seasoned bread crumbs
lemon zest from 1 medium lemon
Directions
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.
Cedar Plank Salmon
If using individual pieces of cedar plank, choose 3"x5' for each 7 oz piece of salmon
Ingredients
4 pieces wild Alaskan (skin on) salmon – 7oz
salt & pepper to taste
chorizo topping
4 lemon halves
Directions
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.
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.
My note: I used the hard sausage and put it in food processer to chop it up. Made my own breadcrumbs from home made croutons and crumbled . I have used the chorizo you cook on the grill and found it a little to greasy. It is great both ways.
Bonefish Grill > BFG @ Home > Recipes > Wild Alaskan Cedar Plank Salmon with a Chorizo Topping Fish 101
Recipes
Sauces
Wild Alaskan Cedar Plank Salmon with a Chorizo Topping Print Recipe
Large View Overview
A hearty and unforgettable dish for outdoor entertaining.
Active time 45 mins
Start to Finish 240 mins
Servings 4
Chorizo Topping
Ingredients
8 oz chorizo sausage links
1/2 cup seasoned bread crumbs
lemon zest from 1 medium lemon
Directions
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.
Cedar Plank Salmon
If using individual pieces of cedar plank, choose 3"x5' for each 7 oz piece of salmon
Ingredients
4 pieces wild Alaskan (skin on) salmon – 7oz
salt & pepper to taste
chorizo topping
4 lemon halves
Directions
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.
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.
My note: I used the hard sausage and put it in food processer to chop it up. Made my own breadcrumbs from home made croutons and crumbled . I have used the chorizo you cook on the grill and found it a little to greasy. It is great both ways.