The Literary Chef on Cedar-Planked Salmon, Summer Smoke, and a Glimpse of Autumn
Lucindy shares a few essential principles—and a favorite recipe for grilling with cedar planks.
Last year about this time, I had a late summer entertainment class. There was plenty of chopping, marinating, grilling, and tasting. The scent of cedar drifted through the air, mingling with the caramel sweetness of grilled pineapple.
The centerpiece of the class was cedar-planked salmon, accompanied by diced cucumbers, a cool cucumber sauce, a Dijon-herb marinade, and a bright blistered tomato relish. Each element played its part, creating a dish that felt both composed and effortless.
