Here is a recipe that certainly will work outdoors on a grill but also worked quite well in the oven. I found these little 6 X 6 inch or so cedar grilling planks at Sur la Table for $10 and impulse-bought them. Then I on-purpose bought some salmon.

I soaked my plank for about an hour and a half. If it was going on a charcoal grill the fish *, I would have soaked it for at least two hours. I let the plank heat up in the oven for about 5 minutes, before placing the salmon on it. I don’t actually know how much flavor the cedar imparted on the salmon, but wow, did it smell good while in the oven. These planks were officially, single serving size but I found I could easily fit the two pieces of salmon on it.

Also, since my plank was not too charred, I rinsed it off with hot water (no soap) and plan on using it again.

Oh and I can not stress enough how good the maple-mustard-rosemary crust on the salmon was…really, I can’t. I just can’t at all. Nope, not even going to try. And, if you didn’t have a cedar plank, I would still recommended making this recipe just on a baking sheet.

Cedar-Plank Salmon
Adapted from Gourmet Magazine, via Deerholme Farm, Vancouver Island, British Columbia
1 tbsp grainy mustard
1 tbsp pure maple syrup
1 tsp minced rosemary
1/2 tbsp grated lemon zest
3/4 lb salmon fillet, cut into two pieces
Special Equipment: a cedar grilling plank

Soak cedar grilling plank in water to cover 1-2 hours, keeping it immersed.

Preheat oven to 450 degrees. Stir together mustard, honey, rosemary, zest.

Salt and pepper fish first and then spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.

Set plank in the oven for about 5 minutes. Remove and put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). I put my plank on a baking sheet to avoid any oven messes.

Cook until salmon is just almost cooked through, 12 - 14 minutes. Turn on the broiler and let the top get a little golden and form a crust, about 1-2 minutes. Let salmon stand on plank 5 minutes before serving.

We had the salmon with some oven roasted sweet potatoes and green beans.

Awesome quick green beans - trim, rinse and saute for a couple of minutes in some olive oil. Salt and pepper lightly and add about a couple of tablespoons chicken broth. Lower heat, cover and cook about 15 minutes. Remove lid, turn up heat and let broth evaporate. So good!

* To cook the salmon on a grill: Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Open vents on bottom and lid of charcoal grill.
Grill, covered with lid, 13-15 minutes.

Quite honestly, I’ve lost track. This was yesterday, though, I do know that.

We drove to Butchart Gardens (about 20 minutes North of Victoria) and looked around. It was nice and all but at $25 a person, we were both a little underwhelmed. We also both came to the conclusion that the Tofino Botanical Garden, with its uncrowdedness, laidback feel, unexpected statuary and interesting things to discover, was a better time — yymv ymmv, of course. We’re glad we went to Butchart and all but probably wouldn’t spend the $50 (Canadian and American) to go again. I should edit this to add that if the American dollar’s value wasn’t so craptacular, this would probably be more reasonable of a fee.

Today is the last full day here. Tomorrow it’s the ferry back to Port Angeles and then Portland by car!

Pointe Restaurant, Wick Inn

Seared Pacific Halibut with Citrus Potato Purée, Endive, Fresh Orange, Almond Nage. Mmm! As was jwa’s Herb Baked Salmon with Smoked Salmon Ravioli, Warm Beet & Baby Vegetable Salad with Spring Carrot Sauce.

Checked out of the Wick Inn yesterday and made the (about) 5 hour drive back to Victoria. We are now in the “Red Room” at Isabellas. We both like this room better than the “Blue Room”. Much more unique and arty. Pictures tomorrow!

Today we’re going to the Royal British Columbia Museum and tonight we’re going to The Temple restaurant for dinner. Bring on the lambsicles!

Inn at Tough City Sushi Bar, Tofino, BC

Yeah, we skipped HPotD #7. I got a cold the other day. Stuffy nose, watery eyes, the works. Spent the day in Errington/Parksville pretty miserable but I think I am getting better. I could almost taste the wonderful looking sushi we had for dinner.

Anyway, I think I am on the mend just in time for our dinner at the Pointe Restaurant tomorrow night at the Wick Inn. Oh and our room here is awesome. See flickr if you don’t believe me.

Day 6: Sooke, BC, along E Sooke Road

Yesterday we arrived in Sooke and drove around. Very cute. Went to the Whiffen Spit Park and explored and stuff. Found the B&B where we were staying and then went out and had a wonderful, casual meal.

Of course, I forgot my camera

Fuse Waterfront Grill wasn’t too far from our B&B in East Sooke and it was recommended to us by the B&B lady.

We had an appetizer plate with hummus, a yam spread, olives and foccacia. Also tasty, tasty Sooke lager (logger). And jwa tried to get a burger medium rare and was told that in Canada, the law is that all burgers (in restaurants?) had to be cooked “well”. Who knew? The waitress was apologetic and we were understanding and the kitchen was awesome, because the chef sent out a free (I’d say) 4-5 ounce piece of medium-rare, organic strip loin steak for jwa as a consolation. What a cool, unexpected thing to do! And it was super tasty too!

I had a salmon burger with preserved lemon mayo and red onions and a cup of the clam chowder. Really good. If we are back in Sooke we will definitely try to hit this place again.