Directions:

 

Immerse the cedar plank into water for at least 2 hours or overnight. Place a weight on the plank to ensure it is fully submerged.

 

Mix the Egyptian Crunch, the butter and maple syrup in a bowl.

 

Once the plank has properly soaked, remove from water and paper towel dry.

 

Place the salmon on the plank skin side down and top each piece of salmon with your made crunch paste.

 

Cooking on a BBQ:

 

Preheat the BBQ on high or oven at 425 degrees. Once the BBQ is ready, reduce the heat to low, place the plank on the grill and cook for 15-20 minutes depending on the thickness of the fish. If you have too many flare ups, turn off one burner and move the plank to the opposite side of the BBQ, close the lid and continue to grill until the fish is ready.

 

Cooking in the Oven:

 

Preheat the Oven to 425F. Place the plank on a cookie sheet to capture drips. Once the oven has reached 425 degrees, bake on the middle rack for 15-17 minutes depending on the thickness of the fish.

 

Serves 4.