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Quintessentially West Coast, planking pays homage to the First Nations peoples of this region, whose communities have been cooking salmon on wood planks since long before Europeans arrived. It's an ingenious way to impart earthy, smoky and even floral notes to the dish, depending on the type of wood you use
Quintessentially West Coast, planking pays homage to the First Nations peoples of this region, whose communities have been cooking salmon on wood planks since long before Europeans arrived. It’s an ingenious way to impart earthy, smoky and even floral notes to the dish, depending on the type of wood you use.
Although cedar is a classic choice, alder and oak work beautifully with the salmon, too. You can find grilling planks at gourmet retailers, or go the DIY route with untreated wood from the hardware store. Look for one-inch-thick and eight-inch-wide pieces, and have them cut eight to 12 inches long. Just be sure to give them a good sanding first to remove splinters, and allow time to soak them before using.
For this recipe, you’ll need two planks: one for the fish and one for the nectarines.