Salmon

1 pound filet of wild Alaskan Coho King or Copper River Salmon with the skin on
½ cup organic dark brown molasses sugar
¼ cup fine Himalayan rock salt
1 organic cedar grilling plank
Two to three hours prior to cooking, soak cedar plank in filtered water.
Three hours prior to cooking, mix sugar and salt together, wash salmon filet, pat dry, coat completely with salt and sugar mix. Cover with paper towels and cling wrap. Place back in refrigerator. Two to three hours later, remove from fridge, lightly rinse. Gently pat dry. There should still be a nice layer of sugar on the fish however the salt will now have been removed.
Place filet skin down on soaked cedar plank. Leave out of fridge until salmon comes to room temperature on soaked board. Heat grill to 600 degrees, turn down to low flame, place cedar plank on grill, close lid. Salmon cooking time will vary by thickness and size from anywhere between 10 – 20 minutes. Do not turn, do not disturb. Remove salmon from the cedar plank with a large fish spatula. The skin will stay on top of the cedar plank. Serve warm.


Dr. Shepherd is commited to bringing you better health and a better way of life by teaching and practicing the true principles of Wellness through Chiropractic Care, Cold Laser Treatment, Nutritional Counseling, Medical Weight Loss Programs, Ion Cleanse De-Toxification Programs, Massage Therapy, Reflexology, Naturopathy and Sports Performance Enhancement. 100% guaranteed Herbal Quit Smoking Program! Blood Serum Allergy and Mold Testing. Life Extension. Bio-Identical Hormone therapy.