With Alex away for the night, it’s was a perfect night for fish. For a starter, mussels … mussels steamed in beer with garlic, celery and lemon. Unfortunately, since the mussels cook so quick and disappear even quicker, there are no pictures. Lets just say that they are delicious!
For the salmon, we went with a couple of fillet portions, skinned, boned and quickly marinated with Maple Dressing. With the grill preheated, add the soaked maple plank. That’s right – MAPLE plank, not cedar. Once the plank is heated through and crackling nicely, add the salmon. Ten or so minutes later, you have an awesome tasting planked salmon. For the side, we baked a couple of red potatoes, smashed them flat, drizzled with olive oil, dusted with BBQ rub, grilled until crisp, and crusted with sharp cheddar.