CHEF JEFF -- ONE BYTE AT A TIME: Planked Salmon

If you're looking for a healthy alternative to deep-frying fish, consider using your grill.

Planked Salmon

1 salmon fillet, ¾-inch thick, skin removed (1½ to 2 pounds)

1 15-by-6-by-1-inch cedar or alder grilling plank, soaked in water for at least 1 hour

SLATHER:

½ cup Dijon mustard

½ cup mayonnaise

1 teaspoon chopped fresh dill

1 clove garlic, minced

Zest and juice of ½ lemon

Prepare indirect fire in a grill, with hot fire on one side and no fire on other. To make slather, combine all ingredients in small bowl until smooth. Compare length of plank with length of salmon fillet and trim salmon to fit plank. Place salmon on plank. Spread mustard slather over top. Place plank on grill grate on no-heat side. Cover grill. Cook until fish begins to flake when tested with a fork in thickest part, 25 to 30 minutes. Serve salmon hot, right from plank.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.