Cedar Plank Grilled Alaska Salmon w/ Sweet potatoes

Recipe

INGREDIENTS:

Ingredients:

• Cedar Planks (large enough for salmon)
• 4 Alaska Salmon Fillets (4 to 6 oz. each)
• Olive Oil Spray
• 1 Tbsp fresh herb for salmon (Dill, Thyme, or Rosemary)
• Salt, to taste
• freshly cracked Black Pepper, to taste
• 4 large Sweet Potatoes, sliced into wedges
• 1/2 Tbsp ground Cumin

Directions:

Soak cedar planks for 1 to 2 hours (or overnight) submerged in water. Remove and pat dry.

Heat grill to medium heat (400°F). Rinse any ice glaze from Alaska Salmon under cold running water; pat dry with a paper towel. Spray cedar planks and salmon with olive oil spray. Place salmon on planks; sprinkle with herbs, salt and pepper. Place sweet potatoes in a bowl; spray with cooking spray. Sprinkle with cumin, salt and pepper, to taste. Toss to coat.

Place cedar planks with salmon, and potato wedges onto grill. Cover and cook about 3 to 4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked. Keep warm. Cook salmon on planks 12 to 15 minutes, just until fish is opaque throughout.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)

Royal Red Shrimp are absolutely packed with a rich, natural flavor. They’ve been compared to lobster, bay scallops, or Blue Crab, and because they’re larger in size than other Alabama shrimp, they’re a true Alabama Gulf Seafood feast.

“Royal Reds are such a delicacy,” said Chris Blankenship, director of Alabama Marine Resources and program administrator of the Alabama Seafood Marketing Commission (ASMC). “The taste is second to none, which makes them a must-have when you find them on the menu or at a retailer. A plate of steamed Royal Reds does not last long when I find them on a menu!”