CEDAR PLANKED SALMON WITH A JASMINE TEA AND CHIPOTLE MARINADE

1 cedar grilling plank, soaked in water for 1-2 hours
1 Tablespoon Jasmine Green Tea leaves plus 1/2 teaspoon additional for spice rub
1 cup water
1 teaspoon Chipotle Powder plus 1/4 teaspoon additional for spice rub
1 teaspoon Adobo Seasoning
2 Tablespoons apple cider vinegar
1/2 teaspoon Coarse Sea Salt
4 6oz salmon fillet portions, skin on
1 Tablespoon olive oil

Add 1 Tablespoon of the Jasmine Tea leaves to 1 cup water heated to 180 degrees and steep for about 4-5 minutes. Strain the tea into a clean container and let cool.
In a small bowl combine cooled Jasmine Tea, 1 teaspoon Chipotle Powder, Adobo Seasoning, apple cider vinegar and Sea Salt. Stir to combine.
Place salmon, skin side up in a shallow baking dish and add the liquid. Make sure all of the salmon is covered.
Refrigerate for at least 30 minutes and as long as overnight.
Remove salmon from marinade and pat dry. Discard remaining marinade
Preheat grill to medium high heat about 350 degrees
Mix together the remaining 1/2 teaspoon each of Jasmine Tea (crushed) and the Chipotle Powder
Lightly brush the top of the salmon pieces with the olive oil and sprinkle the spice rub equally over the top of all of the salmon.
Lightly, rub the mixture into the meat with your fingers.
Place the cedar plank on the grill, over direct heat for 1-2 minutes until it starts to smoke.
Flip the plank to the other side and place salmon, skin side down on the plank.
Cover and grill for 5-8 minutes until salmon measures 135 degrees in the thickest part of the meat. Salmon is done when it reaches the internal temperature and flakes easily with a fork.

CLASSIC CEDAR PLANKED SALMON

Mix the brown sugar and spices in a bowl.
Cut the Salmon filets to size and make sure the skin side is down and stays on the salmon.
Pat the filets dry with a paper towel and set aside.
Rub the top and sides generously with the brown sugar rub and place the salmon skin side down on the wet cedar planks.
Preheat the grill to medium so that the temperature is around 350F – 375F, place the planks with the salmon on them on the grill and close the lid.
Cook the salmon for about 15 minutes, depending on the thickness of the salmon, the internal temperature should be 135F, the salmon is done when flakey, make sure not to overcook.

Combine dry ingredients and brush steak with oil. Sprinkle with coffee rub and press to adhere.
Prepare the grill for high heat cooking. When very hot, make one side hotter than the other. Heat cedar planks on cool side of the grill for 3 minutes and remove from the grill, brush one side lightly with oil.
Grill steaks on hot side until seared, 1 to 2 minutes per side. Transfer steaks to oiled side of planks near (but not over, if possible) hot zone on grill: close grill cover and cook until steaks reach desired doneness, 8 – 12 minutes for medium rare.
Spray edges of planks with water if they catch fire. Remove planks from the grill; rest steaks on planks for 10 minutes before slicing. Enjoy!

First up, grab your plank and submerge it in water. Leave it there to soak for a good 4 hours and up to 24 hours.
A few hours before you’re ready to grill up the pork grab all your ingredients minus the pork. Add them to a gallon sized bag and mix it up good. Now add in your pork. Cover the pork completely with the marinade and put it in the fridge to soak up the flavors for 3+ hours.
When you’re ready to grill up the meat you’ll need to get your soaked plank and preheat it.
Turn on your grill and get it heated up to about 425 degrees. Place your plank on the grill, close the top, and let it heat up on the first side for about 3-5 minutes. Flip it to the other side, close the top again and let it cook up for an additional 1-2 minutes.
It’s normal to hear some crackling and popping and for the plank to get lightly charred from being on the grill.
Add your pork to the plank.
Close up the grill and let your pork cook for about 15 minutes. When the 15 minutes are up, leave the grill closed and turn it off. Keep the meat on for an additional 5 to 7 minutes. Once finished, stick a meat thermometer in to make sure your pork is cooked through. The internal temperature should be between 145 and 150 degrees.
Remove the meat from the grill, cover it loosely with foil and let it sit for an additional 5 minutes.
Slice it up, and Enjoy!

Toss the large shrimp, scallops and swordfish together with the olive oil, lemon zest, lemon juice, salt and pepper, set aside.
Spread the sliced onions onto the bottom of the soaked cedar plank. Layer the sliced tomatoes on top of the onions and then the marinated seafood. Drizzle olive oil on top and season with more salt and pepper.
Place the cedar plank in a pre-heated 400-degree wood-fired oven and bake for 15-20 minutes or until the seafood is slightly firm. Remove from heat and add the roasted vegetables to the fired plank. Garnish with fresh basil and serve.