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Waterloo Bruce

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Reviewed Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce

Jul 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was a major score for Chef Dad in our house. Instead of separate filets, I used one big side on a large plank and made sure that it was done without being dry (the foil keeps it moist). Don't worry if you have extra salmon or sauce. Just break the salmon into small pieces, reheat the sauce and it make a killer pasta with the leftovers!"

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