1 Tbs. grated lemon zest, minced
1 1/2 tsp. chopped fresh thyme
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 2-lb. boneless, skin-on salmon fillets
1 package of fresh thyme
1 package of fresh dill
6 lemons sliced
2 Tbsp. extra-virgin olive oil, divided
In a medium mixing bowl mix together lemon zest, 1 1/2 tsp chopped fresh thyme, sugar, salt and pepper.
Place Salmon fillets on cedar planks skin side on planks. Rub mixture on each fillet. Then add 1 Tbsp of extra-virgin olive oil on each fillet.
Add 1 plank in the bottom of a 14″ Dutch oven. Then add about half a package of fresh thyme and a half a package of fresh dill. Spread the slices from 3 lemons all around the bottom.
Add the second plank so that it doesn’t touch the top of the first plank and add remaining thyme, dill and lemon slices.
Bake at 350 degrees for 1 hour (If using charcoal, rotate lid every 15 minutes). The salmon should turn light pink.
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/