Cedar planks on the grill infuse salmon and mushroom caps with an irresistibly smokey flavor, and the indirect heat ensures for a deliciously moist, perfectly cooked bite.
With enough freshly caught, silver-bright Sockeye Salmon vacuum packed and in the freezer, we’ve lately turned our attention to gathering wild blueberries (while waiting for Coho Salmon – the stars of the fly-fishing season – to begin running). This recipe is a snap, and although grilling over charcoal on cedar requires a bit of extra effort, you’ll be glad you took the trouble.
Cedar Planked Mushroom Caps Stuffed with Salmon, Blueberries and Goat Cheese
Ingredients: You will need one or more untreated cedar planks soaked in water for at least a couple of hours
- Crimini or Portobella mushroom caps (stems removed and set aside and a shallow depression cut into each cap’s center)
- Mushroom stems, chopped coarse
- Fillet of wild-caught Pacific Salmon seasoned with Italian herbs (or your own favorites) and broiled, grilled or pan fried till just cooked through. (Should flake easily). This step will remove some of the liquid from the fillets and result in a firmer dish.
- Goat cheese, crumbled or cut into bean-sized pieces
- Garlic chopped fine
- Soy sauce
- Extra virgin olive oil
- Additional herbs and spices to taste
- Sherry or dry white wine
- Fire up the grill.
- Combine ingredients in a mixing bowl and gently fold together. Fingers work best for this. Take care not to overwork the mixture.
- Stuff each mushroom cap and place on a cedar plank that has been well soaked in water.
- Place plank with stuffed mushrooms over hot charcoal. Cover grill with vented lid to ensure for high temperature.
- Depending on how hot the grill is, allow for 10 to 20 minutes cooking time. Mushrooms should be completely cooked through.
- Serve warm.