The Ledge Rock Grill is associated with Larsmont Cottages and is located just outside of Two Harbors. The restaurant and the cottages are modeled after a traditional Scandinavian fishing village. Uriah and his staff use locally grown ingredients and locally caught fish whenever possible. They also believe in giving back to the community. For example, when the Ledge Rock Grill uses locally caught Rainbow trout, five percent of the proceeds for each dish go back to the Lake Superior Steelhead Association.
Uriah was trained in the culinary arts at Indian Hills College in Iowa, and has been the executive chef of Ledge Rock since July 2013.
1 cedar plank
1 6oz piece Salmon, preferably Sockeye
2oz Brown Sugar
Salt and Pepper to Taste
Soak the cedar plank in water for 4 hours before grilling. Place the salmon on the plank, then put the plank on a 350 to 400 degree hot grill. Sprinkle with salt and pepper. (Chef Uriah used water to soak his cedar board in, but you can use whatever liquid you want the cedar to have the flavor of. Some ideas are apple juice or cider, bourbon, or anything else you can think of. Experiment!)
Cook for about 10 to 15 minutes until the salmon is lightly firm. An easy way to tell when the salmon has reached this point is when small white dots begin to form on the surface of the piece of fish, as seen in the picture below.
Sprinkle with the brown sugar and the honey, and continue to cook until the sugar has melted and the honey has caramelized. Serve immediately.
So that's it, enjoy! As always, please contact me or the Lake Voice team with any and all suggestions for the next recipe to explore.
Photos by Sam Cochrane