Storytorch

After years of carefully building charcoal fires in an old, three-legged Weber, we invested last summer in a gas grill. Mark and I chose a conservative three-burner rather than a big, SUV-style stainless steel one.

Mark became the expert blender of rubs and marinades, and I the actual griller. By the end of last year's outdoor cooking season, we'd perfected steaks and burgers.

I'm not a fan of fish, but have been ordering salmon lately to align my cholesterols. Mark, who loves everything edible from the sea, brought home a nice fillet and a slice of cedar so we could attempt the tasty-sounding Planked Salmon with Honey-Lime Dressing pictured in our grilling cookbook.

In order to put a short piece of lumber in a 500º grill without creating a fire, you soak the plank for either an hour or 24 hours (research varied). The wet board goes on direct high heat for 5 to 10 minutes to smoke and char it. Happily, when we opened the grill, only one edge of our plank was aflame. On went the fish fillet, skin-side down, sauce-side up; down went the burner dials to "low."

Indeed, 25 minutes later our fish was pink in the center and brown on the edges. Oven mitts on, I brought salmon and smouldering plank inside, where it set off a smoke alarm. Now we know to transfer fish to platter outside.

This morning, trace aromas of cedar, pepper, olive oil, and garlic remain in the kitchen. The sauce was so delicious it can't have been good for us.

Today's Fortune Cookie Fortune:
You will stop smoking.