Wednesday, December 3, 2008
I bought a cedar board a while ago, and planned on using it in the summer, but never got around to it. This is a fun way to cook fish in the crockpot---it's different, and the cedar provides a hint of smokey and woodsy flavor to the fish. My kids love fish, and each ate a bunch, which thrilled me so much we got frozen yogurt for dessert.
--1 singe-use cedar plank, cut to size
--1 lb salmon
--1 tsp cumin
--1 tsp salt
--1 tsp garlic powder
--1 tsp rosemary
--1 tsp onion powder
--1 T honey
Have your amazing husband (or other handy-type person not scared of saws) cut the cedar plank to size. He cut the board to fit the 6 quart crockpot, but it fit in the 4 quart, too.
Soak the plank in water for at least an hour.
While it is soaking, combine the dry spices in a bowl. Rub the salmon on all sides with the spice rub, and then drizzle on the honey. Top with slices from 2 limes, and slide it all into a plastic storage bag. Refrigerate while the board is soaking---at least one hour, but overnight in the refrigerator is fine.
When the time has passed, put the wet cedar plank into the bottom of your crockpot. Put the salmon (with the lime slices) directly on the board.
If you are using a great-big-huge crockpot, put a sheet of foil over the salmon and scrunch it down to create a smaller area for the steam and heat.
Cover and cook on low for 2 hours. Check the salmon---it should flake easily with a fork. If it doesn't, cook on low for an additional 30 minutes and check again.
Moist, delicious fish. I've cooked fish in the crock numerous times now, and each and every time I'm blown away at how easy it is and how the fish remains moist and flaky---without a hint of fish smell in the house.
The cedar plank was fun, and it certainly is dramatic to serve the fish that way, but if you don't have one, the fish will be just as good wrapped in a foil packet.
other crockpot fish recipes:
foil packet tilapia
fillet of sole with pesto
salmon with a sweet and spicy rub
lemon and dill salmon with spinach