- 4 Atlantic Salmon Filets
- 2 Heads of Romaine Lettuce
- Home BBQ Deep South Tangerine Pepper Seasoning
- Extra Virgin Olive Oil
- Shredded Parmesan Cheese
- Salad Dressing of Your Choice
First soak your Napoleon Grills Cedar Plank in water for three hours (you may need to apply weight from a skillet or other object to keep the planks submerged). Before you start prepping the food, preheat your Yoder Smokers YS640 pellet grill (set up in direct grill mode) to 400º. If you don't have a pellet, you can use a gas, charcoal, or ceramic grill as well.
Take your four salmon filets and place them on the GrillPro Smoking Planks skin side down. Each plank should accommodate two filets. Take a little Home BBQ Deep South Tangerine Pepper Seasoning and season the top of the salmon. Take the planked salmon and set it directly over your heat source, and close the lid. While the salmon begins to cook, we can prep the salad.
Take a knife, like the Victorinox 8" Chef's Knife, and slice each head of Romaine lettuce in half length wise. Take the extra virgin olive oil and baste it on the inside of the lettuce. This will keep the lettuce from sticking to your grill. Take your prepped lettuce, oil and baster to the grill. As the salmon planks begin to smoke heavily, move them with tongs over to the indirect side of the grill. Oil the hot grill grates and then place the lettuce, oiled side down directly onto the grates.
The lettuce will not take long to cook, we want nice long grill marks across the lettuce, and as soon as they appear, pull the lettuce. The salmon should be close when you pull the lettuce. Take your Maverick PT-100 instant read thermometer and make sure the salmon is at 140º internal. Plating this dish is simple. Serve this salmon and simple grilled salad topped with parmesan cheese and your favorite salad dressing. Enjoy!