Total Time: 50 minPrep: 20 minCook: 30 minYield: 2Level: easy
Cut a cedar plank to fit your barbeque grill.
You won’t be saving this, so no need to be fancy.
(We usually get a 1″-thick, 12″ wide board and cut it into appropriately sized pieces.) Completely submerse the cedar plank in water for 15 minutes.
Put the salmon”skin-side” down on the wet plank.
(Remember that anything hanging off the side of the board will burn, so try to maneuver the salmon all onto the board.) Salt and pepper to taste.
If you have a favorite herb or spice, you might want to add a sprinkle now.
Pat a thin coating of xylitol evenly over the top of the salmon.
We like our salmon well-glazed, so we pat about a 1/4″ layer onto the fish.
Dot with little chunks of the butter, use more or less to your taste.
Grill (on a rack) above medium hot coals until the fish is firm in the center.
To serve, just pop the plank onto a platter and cut pieces off the salmon at the table.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.