Cedar plank salmon

Tonight's Menu

Cedar plank salmon with mustard glaze

Rosemary grilled baby potatoes

Grilled asparagus

Wine pairing: Chardonnay, Pinot noir

Mustard salmon grilled on a cedar plank

If you have never experienced the delectable flavor of cedar planked salmon then this is a must try recipe for you this summer. Salmon cooks in its own moist juices, infused with the sweet smokiness of the cedar plank. Cooking on cedar planks is not restricted to fish, you can use other types of meat as well. Serve right off the plank and the conversation is sure to revolve around the concept of cooking on cedar planks.
Some thoughts on safety. Always exercise caution when using this technique of cooking. The plank can catch fire on the edges. Have a spray water bottle handy for any flare ups. Also make sure the plank is completely extinguished before discarding it.

Cedar plank salmon
Ingredients: (serves 4)
4 boneless salmon fillets
1 tsp garlic butter
3 tbsp grainy mustard
cracked black pepper
salt to taste
1 cedar plank

1. Pre-heat your BBQ to medium high.
2. Soak the cedar plank in water for 2 hours and then drain. Very lightly spray with oil.
3. Rinse salmon fillets under cold water and then pat dry. Generously season the fillets with salt and pepper on both sides.
4. Mix together softened garlic butter and mustard. Spread this all around the fish.
5. Place the salmon skin side down on the prepared cedar plank. Place the plank on the hot grill. Cover the grill and cook till fish cooks through and reaches an internal temperature of 135 F. This will take about 20-30 minutes. Keep a spray water bottle handy for any flare ups.
6. Transfer the plank carefully on a serving platter and serve right off the plank.

Grilled asparagus with olive oil, sea salt and coarse black pepper

Grilled asparagus
Ingredients: (serves 4)
1 lb asparagus
olive oil
cracked black pepper
salt to taste

1. Trim the asparagus spears at the end. Reserve these ends for soup. 
2. Drizzle olive oil on the spears. Season with salt and pepper. 
3. Place on the pre-heated grill. Cook turning occasionally till slightly charred and tender. 

Rosemary grilled baby potatoes

Rosemary baby potatoes
Ingredients: (serves 4)
1 lb baby red potatoes
1 tbsp olive oil
1/2 tsp dry rosemary
cracked black pepper
coarse salt to taste

1. Clean and scrub the potatoes with skin on. Place in a microwave safe dish with a little water. 
2. Microwave till about half done. 
3. Drain, drizzle olive oil and sprinkle with palm rubbed rosemary, salt and black pepper. 
4. Cook on a pre-heated grill for about 15-20 minutes till tender. Turn occasionally to get even browning on all sides.