Attached is a picture of John's (Poirrier) salmon which he cooked
when Marion (Poirrier) White and I visited in North Pole, Alaska.
He did not use the peppers on top. Sent by Renee Caillouet
Ingredients:
1 Salmon fillet (wild caught if possible)
Tony’s Chachere’s Creole Seasoning
fresh Basil coarsely chopped
yellow Onion, chopped
green Onion, chopped
yellow, red, orange Bell Pepper (Julian sliced)
Parsley, chopped
Honey
Lemon slices
Instructions:
Soak wood plank for about 2 hours in water. Heat grill to a medium-high temperature. Coat the plank with olive oil, and place salmon fillet on it, skin side down. Coat the filet with olive oil. Sprinkle Tony’s seasoning to taste on the fillet. Add basil, yellow onion, green onion, parsley, julian sliced peppers, and lemon slices on top of the fillet. Add generous amount of honey on top. Grill with plank with filet on direct heat for 15-20 minutes or until internal temperature reaches 135°F . Transfer the plank and salmon to a platter and serve right off the plank. Note: This is also good if you use maple syrup instead of honey.
Renee Caillouet
here grilling Oysters