I’m loving the redware! I’ve never been a fan of cedar plank cooking. It seems a little cliché. Or maybe I’m just too cheap to buy a one-time-use cooking apparatus. If I want smoke, I can just throw in a few wood chips, right? Given that I love to experiment, I’m sure I’ll give the plank a try sometime. But in the meantime, the redware does the trick.
I prepared this salmon quite simply. Basically, I just drizzled it with lemon juice from our tree. I cooked it hot and quick. The key to fish, as we all know, is not to overcook it. I don’t have a definitive time for cooking the salmon – I just took it off when it seemed done. I love the way it sizzles! It kind of reminds me of getting fajitas at a family Mexican restaurant.
Verdict on this one: good, not great. Some at the dinner table thought it was a little too simple. Next time I’ll use some capers, herbs from the garden, and lemons. This was a good lesson. The whiter fish can easily be overpowered by sauce and seasoning. Salmon can stand up to a little bit more substance. Even though it was just the fish, it was still great!