Alder-Planked Salmon with Egg Sauce

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I have made this recipe over and over and LOVE it! I never thought eggs and salmon would go so good together. I make it with couscous and steamed veggies on the side. When I dont have the wood plank I just dont use it and its still good. Its different and tasty!

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I soaked my planks for many hours and I followed the directions exactly; however, when in the oven, the planks started to smoke. My fire alarms went off and the firemen came to the rescue. There was no fire, but they said that planks are only for wood ovens and grills. I was using an everyday conventional oven. So, be really, really careful because the recipe is not clear about this. Overall, the fish survived and it was pretty good.

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I loved this recipe. I could cook it inside and it was as delicious as it is on the barbeque. Thanks Michael - another winner.

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I just returned from Arizona where I was conducting research on the Navaho reservation in Chinle. I saw the Native Americans (they were our guides prepare a similar recipe to this one over an open fire. They used cottonwood instead of cedar (which was seasoned by soaking the boards in saltwater before cooking, they didn't use wine (alcohol is not allowed on the reservation, and they used peaches instead of lemon juice (peaches are indiginous to the area, but Michael's recipe was comparatively similar in taste and method. Actually, I like Michael's recipe better! And it was so fun to do! I served the salmon with grilled corn on the cob and blue cornmeal muffins, and it was fantastic! I'm going to prepare this dish for my editors when I present them with my research. Thanks, Michael!!

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This was great. My family and friends loved it. Some without the Egg Sauce and they said it was so good they wanted me to fix more. I looked at my husband who don't like salmon and when he said do this again. I told him it was Salmon. He told me best he ever tasted.

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This is really fabulous as a brunch. Will serve it for a catered wedding next month.