Cedar Planked Salmon

Cedar Planked Salmon

This is a dish my brother prepared for me in Seattle. It is by far the best salmon I’ve ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.

 

Ingredients

 

Directions

Instructions Checklist
  • Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.

  • In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.

  • Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.

  • Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

 

Nutrition Facts

678 calories; protein 61.3g; carbohydrates 1.7g; fat 45.8g; cholesterol 178.6mg; sodium 981.2mg.

 

 

Cedar Planked Salmon
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Grilled Salmon with Bacon and Corn Relish

Grilled Salmon with Bacon and Corn Relish

You are really going to love this exciting and vibrant new way to use salmon. It’s dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.

 

Prep: 20 mins        Cook: 25 mins        Total: 45 mins        Servings: 2        Yield:2 servings

 

Ingredients:

6 slices bacon, cut crosswise into 1/2-inch pieces
2 ears white corn
¼ cup chopped green onions – white and light green parts separated from green tops
¼ cup diced red bell pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil
1 tablespoon rice vinegar, or more to taste
½ teaspoon vegetable oil
2 (8 ounce) center-cut boneless salmon fillets
1 pinch cayenne pepper, or to taste
1 cup fresh spinach leaves (Optional)
 

Directions:

Step 1
Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.

Step 2
Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.

Step 3
Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.

Step 4
Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.

Step 5
Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.

Step 6
Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.

Step 7
Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

 

Cook’s Note:

I didn’t have any in the garden, but a little fresh tarragon is great in this too.

 

Nutrition Facts

Per Serving: 605 calories; protein 56.6g; carbohydrates 20.2g; fat 33.1g; cholesterol 140.8mg; sodium 754.8mg. Full Nutrition

 

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Perfectly Steamed Lobster

Perfectly Steamed Lobster

Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.

 
 

Ingredients

2 SERVINGS

2 1 1/2-lb. live lobsters

Unsalted butter, melted (for serving)

 

Preparation

Step 1

Bring 2″ water to a simmer in a large stockpot. Add two 1 1/2-lb. live lobsters (yes, alive) and quickly cover pot—walk away if you need to. Steam lobsters until shells are bright red and meat is cooked through, 8–10 minutes. Remove from pot with tongs and let cool 5 minutes before cracking. Serve with melted unsalted butter.
 
 

Perfectly Steamed Lobster
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Perfectly Steamed Lobster
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Shrimp Ramp-y

Shrimp Ramp-y

The name says it all. Shrimp with a garlicky, pungent, buttery scampi sauce. The combination of garlic and ramps may seem like overkill, but we promise it’s not. The garlic will mellow as it cooks while the ramps stay pungent. We tried it without the garlic and it just wasn’t as good. Sometimes more is more.

 

Ingredients:

4 SERVINGS

  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 bunch ramps (about 6 oz.), bulbs and greens separated, bulbs halved lengthwise, greens torn into 2″–3″ pieces
  • 3 garlic cloves, thinly sliced
  • ½ tsp. mild red pepper flakes (such as Maras, Urfa, or Aleppo-style), plus more for serving
  • ½ cup dry white wine
  • 1¼ lb. large shrimp, peeled, deveined, preferably tails left on
  • 4 Tbsp. unsalted butter
  • Kosher salt
  • ½ lemon

 

Preparation:

Step 1

Combine 3 Tbsp. oil and ramp bulbs in a large skillet. Set over medium heat and cook, tossing occasionally, until bulbs are softened but have not taken on any color, 6–8 minutes. Add garlic and ½ tsp. mild red pepper flakes and cook, tossing occasionally, until garlic is softened, about 3 minutes. Add wine and increase heat to medium-high. Let cook, stirring occasionally, until wine is reduced by half, about 2 minutes. Add ramp greens, shrimp, and butter to pan. Season with salt and cook, tossing occasionally, until ramp greens are wilted, shrimp turn pink, and butter is melted, about 3 minutes. Remove skillet from heat. Finely grate zest from lemon half over shrimp, then squeeze in juice.

 

Step 2

Transfer shrimp to a platter. Sprinkle with more mild red pepper flakes and drizzle with plenty of oil.

 

Shrimp Ramp-y
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One-pan Salmon with Roast Asparagus

One-pan Salmon with Roast Asparagus

Prep: 20 mins              Cook: 50 mins                Easy                 Serves 2

 

 

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

 

Nutrition: Per Serving

kcal 483      fat 25g       saturates 4g        carbs 34g       sugars 6g         fibre 3g        protein 33g         low in salt 0.24g

 

Ingredients

  • 400g new potato, halved if large
  • 2 tbsp olive oil
  • 8 asparagus spears, trimmed and halved
  • 2 handfuls cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 2 salmon fillets, about 140g/5oz each
  • handful basil leaves

 

Method

  • STEP 1

    Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

  • STEP 2

    Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

     

 

One-pan Salmon with Roast Asparagus
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