TRAVERSE CITY — Do you have a summertime recipe your friends and family can’t stop talking about? The Record-Eagle is looking for your best summer cookout recipes to feature in an upcoming food story.
We will publish one recipe each week from submissions collected before the story appears in the newspaper in the first week of August. Then we will publish a selection of the best dishes we receive from the Grand Traverse region alongside the story.
Send your delicious dish recipes via email to email@example.com.
Here is this week’s recipe submitted by Mary Jo Surma of Interlochen.
Bourbon-Glazed Salmonon Cedar Plank
3 T. brown sugar
3 T. bourbon
2 T. low-sodium soy sauce
1 T. fresh lime juice
3 garlic gloves, minced
1/4 t. freshly-ground black pepper
4 (6-oz.) salmon fillets
1/4 c. thinly sliced green onions
1 T. sesame seeds, toasted
Combine first seven ingredients in large Ziploc bag. Add fish to bag and seal. Marinate in refrigerator 1.5 hours, turning occasionally.
Soak cedar plank in water at least two hours, up to overnight. Prepare medium fire in grill. Place plank on grill, close lid and heat until plank begins to smoke.
Place salmon, skin side down, on plank. Close lid and grill until salmon is cooked through, about eight to 10 minutes, or until fish flakes easily when tested with a fork or until desired degree of doneness.
Sprinkle each serving with green onions and sesame seeds.