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A Couple of Great Recipes

Chardonnay Planked Halibut

• 1-2 lbs. halibut filets
• 1 x 1.5 litre bottle of Chardonnay
• salt and pepper to taste
• ¼ lemon
• 2 T. butter
• parsley (garnish)

Soak B.C. Coastal Grilling Plank for 4-6 hours in a mixture of 2 parts Chardonnay white wine and 1 part water. While planks are soaking, salt and pepper the halibut and then soak the halibut in 2 c. of Chardonnay. Squeeze the ¼ lemon all over the halibut and dot fish with butter before planking. Follow grilling instructions for planking. Garnish with parsley and remaining lemon before serving.

Pure Canadian Cedar Planked Salmon (6-8 servings)

• 3 lbs. wild Pacific salmon fillets.
• 3 T. freshly squeezed lemon juice
• ½c. pure Canadian maple syrup
• 1/3 c. soy sauce
• 2 crushed garlic cloves
• 1 t. finely chopped ginger

Submerge and soak plank in water 4-6 hours.
Combine lemon juice, maple syrup, soy sauce, garlic and ginger in saucepan and cook over med. heat until reduced by ½. Marinate salmon in cooled sauce for ½ hour and then place skin side down on plank. Follow grilling or oven baking instructions and marinate salmon with remaining sauce halfway through cooking.