• 3/4 pound fresh northwest Coho salmon, cut into 2 pieces, or cubed

  

• 1/2 medium sweet onion, sliced
• 20 fresh green beans
• 1/4 red bell pepper, diced
• 10 mushrooms, halved
• 2 tbsp. butter
• 1 tbsp. red curry paste
• 7 oz (1/2 can) coconut milk
• 1 tsp. fresh Thai basil
• Salt and pepper to taste

Directions

• 

  Place beans in 1 1/2 c. cold water, bring to a boil, cook for 3 minutes.

• rinse beans in cold water, French cut when cool
• Saute onions and curry paste in butter until onions soften, about 5 minutes
• Add coconut milk, bring to a boil.
• Add salmon, green beans, pepper and mushrooms. Reduce heat, simmer until the salmon flakes, about 6 minutes.
• Add basil, salt, pepper to taste.

Ingredients

• Cedar plank, 1/2 x 6 x 12+- depending on size of salmon.
• NW wild Salmon – I prefer King for this one, others work fine too
• 1/3 c. olive oil
• 1 1/2 tbsp. organic rice vinegar
• 1 tsp. sesame oil
• 1/3 c. soy sauce
• 1 sliced scallion, approx 1/4 c
• 1 tbsp. grated ginger root
• 1 tsp. minced garlic

Directions

• Soak the cedar plank in water 1 – 2 hours
• Prepare the marinade, insert fish.  Marinate for 15 min – 1 hour
• Preheat grill to 400 F – high heat on my small gas grill
• Place plank on grill, salmon on plank, skin side down. I pour some of the remaining marinade over salmon
• Cook covered for 20 – 30 minutes depending on thickness of salmon.

Additional notes

• I get my cedar planks from the local lumber yard, much cheaper than the grocery store.  Also, I find it’s possible to re-use the same plank 2-3 times.
• Alternatives: Diced Walla Walla sweet onion or fresh thyme instead of scallion

• Cedar Plank – 1/2 in thick, 6 in wide x 10 in long, depending on amount of salmon. Get this from a lumber store, don’t by the expensive ones in the grocery store
• Fresh wild caught Pacific Salmon – Coho, Sockeye, or King.  3/4 pound serves two people
• One sliced scallion
• One juiced lemon
• 1/3 c. olive oil
• 1/2 tsp. fresh basil
• Salt and pepper to taste

Directions

• Soak the cedar plank in water for 2 hours
• Prepare the marinade with the lemon, oil, basil, salt and pepper.
• Marinate the salmon for 30 min to 1 hour
• Pre-heat the grill to 400F.  On a small gas grill, set it to high.
• Place plank on the grill, salmon on the plank, skin side down. You can pour the remaining marinade over the salmon.
• Cook covered for 20 – 30 minutes, depending on the thickness of the salmon.  I find 20 minutes is sufficient for the tail end of a small piece.  Longer is required for thicker pieces.