|
|
Article: BBQ plank salmon: David Harsila, Seattle, Wash.(GALLEY WATCH: At-sea cuisine)
- Article from:
- National Fisherman
- Article date:
- November 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 Diversified Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
As the husband of a trained dietician, David Harsila has learned a lot about good and bad fats. "We've learned to cook more veggies and use recipes that are more interesting," he says, than the standard, bland diet fare. The good fats are fish oil, canola oil and olive oil; the bad are saturated fats in red meat, butter, etc.
"Salmon dovetails very well with a healthy diet," says Harsila, who conveniently is also a salmon fisherman. The recipe below is one of his favorites, and it could be yours, too, as it won a second place in a local food contest.
The secret is placing a cedar or alder plank on the grill. Salmon is more delicate and sensitive to ...