When it's warm and lovely outside my favorite dinners are seafood based. Perhaps it's a Northwest thing {though I would suspect that the Northeast and parts of the South would agree} but summer food to me almost always means seafood {or barbeque}. The favorite summertime fish dinner en Casa del Clark is cedar-planked salmon. Basically, it's the Pacific Northwest served up on a plate and it's super easy and of course, super yummy. Thanks to food magazines and shows sharing our cedar-secret with the rest of the country it's easy to find cedar planks in most grocery stores seafood section {I'm actually just assuming that - they are in every single grocery store's seafood section here in Portland so I am making the assumption that they aren't hard to find in other areas as well}. Please give this recipe a try the next time you look at the thermometer then your stove and think to yourself "I just can't make it any hotter!" Enjoy!
Cedar-Planked Salmon
Ingredients:
8 Tbs. (1 stick) unsalted butter, at room
temperature
Salmon grilling rub
Finely grated zest of 1/2 lemon
3 to 4 lb. salmon fillet, skin intact
1/2 lemon, thinly sliced
Directions:
1. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 1 minute. Add 1 tablespoon of the grilling rub and lemon zest and beat until well blended, about 1 minute more. Spoon the butter mixture onto a sheet of waxed paper and form into a log about 1 inch thick. Twist the ends to seal the butter, then wrap in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
2. Soak a cedar plank in water for at least 20 minutes or up to 4 hours.
Prepare a medium fire in a grill. Have ready a spray bottle of water to extinguish any flare-ups on the plank. Bring the seasoned butter to room temperature.
3. Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle. Rub the skinless side of the salmon with the salmon rub. Place the salmon, skin side down, on the plank and arrange the lemon slices on top of the fish. Close the lid and grill until the salmon is cooked through, 8 to 10 minutes.
Transfer the plank with the salmon to a heatproof platter, or carefully transfer the salmon directly to a warmed platter. Cut as much of the seasoned butter as desired into slices 1/4 inch thick and place on the salmon, reserving any remaining butter for another use. Serve immediately.
I like to serve this with easy grilled asparagus dressed with olive oil & lemon & a quinoa pilaf. Super easy, healthy, and delicious! If you have a nice Oregon pinot noir that's all the better.
Ingredients:
8 Tbs. (1 stick) unsalted butter, at room
temperature
Salmon grilling rub
Finely grated zest of 1/2 lemon
3 to 4 lb. salmon fillet, skin intact
1/2 lemon, thinly sliced
Directions:
1. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 1 minute. Add 1 tablespoon of the grilling rub and lemon zest and beat until well blended, about 1 minute more. Spoon the butter mixture onto a sheet of waxed paper and form into a log about 1 inch thick. Twist the ends to seal the butter, then wrap in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
2. Soak a cedar plank in water for at least 20 minutes or up to 4 hours.
Prepare a medium fire in a grill. Have ready a spray bottle of water to extinguish any flare-ups on the plank. Bring the seasoned butter to room temperature.
3. Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle. Rub the skinless side of the salmon with the salmon rub. Place the salmon, skin side down, on the plank and arrange the lemon slices on top of the fish. Close the lid and grill until the salmon is cooked through, 8 to 10 minutes.
Transfer the plank with the salmon to a heatproof platter, or carefully transfer the salmon directly to a warmed platter. Cut as much of the seasoned butter as desired into slices 1/4 inch thick and place on the salmon, reserving any remaining butter for another use. Serve immediately.
I like to serve this with easy grilled asparagus dressed with olive oil & lemon & a quinoa pilaf. Super easy, healthy, and delicious! If you have a nice Oregon pinot noir that's all the better.
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