BAKING PLANK INSTRUCTIONS

Before using your new plank, generously apply a coat of cooking oil over the entire plank. Pour two to three Tablespoons of oil on the plank and spread it evenly over the surface with a paper towel. Oil the groove and both ends and the back. The oil should absorb and leave a glossy surface without pools or puddles.

Preheat the oven to 350 degrees. (Bake everything at 350 degrees or less. Higher temperatures may cause the plank to smoke.) Place your food directly on the plank and place plank in the oven on the center rack. A cookie sheet may be placed on the next rack down to catch any drips.

Bake until fish flakes cleanly. This usually takes longer than other methods. It's not unusual to have the plank in the oven over 30 minutes. We serve to the table right on the plank. Caution, the plank will be very hot when it comes out of the oven!

After use, wash with hot water and soap. Remember to oil your plank each time before use. The oil helps condition your plank to withstand oven temperatures and transfers flavor to the food.

 

RECIPES:

Cedar Sweet Onion Mustard Salmon

4-6 - 8 ounce Salmon fillets
6 Tablespoons Sweet Onion Mustard
1/2 Cup Italian style dry bread crumbs
1/2 cup melted butter

Oil plank. Preheat oven to 350 degrees. Spread a thin layer of Mustard on each fillet, season lightly with salt and pepper. Top with bread crumbs and melted butter. Bake until fish flakes easily. Serves 4

 

Alder Lemon Ginger Asparagus Prawns

3 Pounds Large Prawns
1 Large bunch Asparagus
Combine the following in a blender and puree to make a marinade.
1/2 Cup Olive Oil
2 Teaspoons Sesame Oil
1/4 Cup Lemon Juice
1 Onion, chopped
2 Cloves Garlic, peeled
2 Tablespoons grated fresh Ginger Root
2 Tablespoons fresh Cilantro Leaves
1 Teaspoon Paprika
1/2 Teaspoon Salt
1/2 Teaspon ground Black Pepper

Marinate in refriderator 2 hours. Place asparagus evenly over oiled plank. Drizzle just a little reserved marinade over and then cover with seasoned prawns. Bake until Prawns turn color all through.