Plank Cooking: A Northwest Tradition

When Europeans first explored the Pacific Northwest, they found Indians cooking fresh salmon on willow-reed grills that held the fish upright beside alder wood fires, so that the fish cooked slowly in the heat of the smoke, retaining its fat and moisture.

The Native Americans along the Pacific Coast believed deeply in the healing power of the cedar tree and held it with highest respect. They would tack or weave their sacred food, usually salmon, onto planks of cedar and alder and then stand them vertically round the fire pit or hang them on planks suspended above the fires.

We don’t have to build a fire pit in a wilderness area to enjoy plank cooking. All we need is a cedar plank and we can cook our fish in our little RV ovens quite simply.

Baking on wood is a unique, natural and wonderful way of cooking, and the smoky aroma of cedar fills the room. The wood breathes, allowing most of the juices to stay in the food, keeping it moist and flavorful.

A cedar plank must be seasoned when it is new and dry. Before each use, pour 1 tablespoon olive oil into the hollowed oval of the plank and use a paper towel to rub the entire oval and top four corners with a light coating of oil. Preheating the baking plank is important so that the plank will be warm enough to cook from the bottom as well as the top.

SALMON WITH MUSTARD VINAIGRETTE
3 tablespoons of olive oil
2 tablespoons of white wine vinegar
1 teaspoon of Dijon mustard
1 2-pound salmon fillet
2 tablespoons of chopped fresh basil

Season and preheat the plank to 350 degrees. Mix together the oil, vinegar and mustard. Place the salmon fillet into the oval of the preheated plank and brush with the vinaigrette. Season with salt and pepper, and sprinkle the basil on top. Bake for 20-30 minutes or until done. Serves four.

PLANKED COD, BOSTON STYLE
4 tablespoons of butter
3/4 cup of breadcrumbs
1 teaspoon of onion salt
1 teaspoon of dry mustard
1 teaspoon of Worcestershire sauce
2 tablespoons of lemon juice
1 tablespoon of parsley, finely chopped
4 cod fillets, one-half pound each

Season and preheat the plank to 350 degrees. Melt the butter in a small pan. Combine the breadcrumbs, onion salt, mustard, both sauces, lemon juice and parsley. Place the cod fillets into the oval of the preheated plank. Spoon the breadcrumb mixture on top of each and pat down to hold in place. Bake 20-25 minutes, or until fish is done and the topping is lightly browned. Serves four.

BAKED HALIBUT
4 ounces (1 stick) of butter, softened
6 tablespoons of smoked salmon, finely chopped
1 teaspoon of lemon juice
1 teaspoon of grated onion
1/2 teaspoon of dried dill
Pepper to taste
4 halibut fillets, about one-half pound each
Olive oil

Prepare the salmon butter by creaming together the butter, smoked salmon, lemon juice, grated onion, dill, and pepper. Refrigerate for 1 hour.

Season and preheat the plank to 350 degrees.

Place the fillets into the oval of the preheated plank, lightly brush with olive oil, then bake 30 minutes. Serve the fillets topped with the salmon butter and garnished with chopped parsley and lemon wedges. Serves 4.

SPINACH-STUFFED SOLE
1 package of frozen spinach soufflé
1 cup of bottled creamy onion dressing
4 sole fillets, 2 pounds
1 cup of shredded Swiss cheese

Let the soufflé stand at room temperature for 30 minutes, then cut into 4 equal pieces.
Season and preheat the plank to 350 degrees. Pour the onion dressing into a shallow container, and dip each fillet to coat. Place 1 portion of soufflé on each fillet and wrap the fish around it, beginning with the thicker end. Place them, seam-side down, into the oval of the preheated plank. Sprinkle the cheese over the top. Bake for about 30 minutes. Serves four.

SWORDFISH WITH GINGER-MARMALADE GLAZE
6 tablespoons of fresh orange juice
6 tablespoons of fresh lemon juice
2 tablespoons of orange marmalade
2 teaspoons of minced fresh ginger
2 one-half pound swordfish steaks
Soy sauce
Sesame oil

Season and preheat the plank to 350 degrees. In a small pan, combine the orange juice, lemon juice, marmalade and ginger. Bring to a boil, then lower the heat and let simmer until it reduces to about 4 tablespoons. Brush the swordfish with soy sauce and sesame oil and season with pepper. Arrange swordfish steaks into the oval of the preheated plank. Brush with the glaze and bake 20-25 minutes. Serves two.

HINT OF THE MONTH:
Placement of the food is important – it is best to cook food in the center of the plank with any vegetables around so as to keep food as concentrated as possible in the center.

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Marian Platt's regional narrative cookbook of Washington’s Sequim Valley, From My Kitchen Window, can be ordered by sending cash, check or money order for $25 (includes tax and handling/mailing costs) to Marian Platt, 434 Chicken Coop Rd., Sequim, WA 98382. Phone (360) 683-4691