This recipe is so easy and delicious for a hot summer day. The cedar plank gives a great smokey flavour which really compliments trout (though salmon works just as well). Then the hint of maple and ginger work together to kick the fish up a notch. Oh, and the slightly burnt rosemary gives such a great perfume that you can smell from across the river (or street, whatever). The only planning ahead is soaking a wood plank, while dressing and cooking the fish takes barely 20 minutes. Just watch the BBQ closely since a thin plank will catch fire and require some hosing down, as we all do from time to time. —CanadaDan
Soak the cedar plank for at least 30 minutes or as long as possible.
Place the fish skin down on the plank. Season it with some S&P then spread the dijon on top. It should form a thin layer, so adjust the amount of dijon accordingly.
Drizzle the maple syrup (the real stuff, sorry Aunt Jemima) on top and spread it around. Grate the ginger over the top, then sprinkle the rosemary over it.
Heat the BBQ to medium and when hot, put the plank on it and close the lid. It will stark to smoke after a few minutes and may catch fire if the BBQ was on too high so stand by with a spray bottle of water. Try not to look too often (if you're lookin, you ain't cookin!) but keep an eye out for flames and douse them with the bottle if that happens.
The fish should be cooked after 12-15 minutes, depending on the size of the fish. Remove and enjoy!