Whenever I go to a restaurant and learn that salmon grilled on a cedar plank on the menu, I order it. The flavor of the cedar mixed with the salmon is incredible. I never put much thought into making salmon this was myself, until I had dinner at a friend's house and served salmon on a cedar plank. He said it wasn't hard to do. So I bought come cedar grilling planks (12 for $20) and gave it a try last night. Here's the recipe I used.
I grilled the salmon in my Weber charcoal grill. I used hardwood lump charcoal, which takes a long time to heat up completely, but once it's going you get steady heat for a long time. I soaked the planks in water for a couple of hours before use.
The results were as good as I hoped! The salmon dinner last night was excellent, and the cold salmon salad I had for lunch today was even better.
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Dave Asprey says:
Unfortunately, because of the Norwegian-led fish-farming industry and modern pollution, its no longer safe to assume you’re eating a nutritious, disease and poison-free fish… unless you know exactly where it came from.
Long story short: Avoid farmed fish the same way you avoid industrial red meat, insist on wild-caught sockeye salmon, and boycott Norwegian fish products because their global fish farms have killed 90% of local healthy salmon populations, including the ones 15 minutes from my house. Bastards!
How Norway Is Killing Your Sushi Read the rest
The methodology is straightforward. You take your subject and slide them into an fMRI machine, a humongous sleek, white ring, like a donut designed by Apple. Then you show the subject images of people engaging in social activities — shopping, talking, eating dinner. You flash 48 different photos in front of your subject's eyes, and ask them to figure out what emotions the people in the photos were probably feeling. All in all, it's a pretty basic neuroscience/psychology experiment. With one catch. The "subject" is a mature Atlantic salmon.
And it is dead. Read the rest