So, I had a wedding to attend and my parents were also invited. Mom and Dad flew out for the wedding and decided to stay a few extra days with my family. Been a while since we had house guests, but it definitely was good to see them again. I know that they enjoyed interacting with their grandchildren and seeing their personalities in person.
Both my parents are great cooks. Maybe there is some sort of genetic cooking gene? I doubt it, but my love for cooking had to come from somewhere. I guess growing up and helping out in the kitchen at the young age did wonders for me. I’m certain that the reason why I enjoy preparing food is because of the memories made and time shared with my parents when we were in the kitchen.
My oldest daughter has a love for cedar planked salmon. When I say love, I mean a true infatuation in every sense of the word. Honestly, I love the fact that my daughter is always up for trying some new food. She’s definitely and adventurous eater and I’m always happy to prepare new recipes for her. Let’s face it, kids are some of the most honest critics. They haven’t learned when to turn on their “filters” for the most part. They’ll definitely tell it like it is, and my daughter is no exception.
While I don’t really have a recipe that I follow every time I make cedar plank salmon, the basis is nearly the same. Butter, olive oil, garlic powder, dill weed, salt, pepper, and fresh lemon slices always seem to be in the mix. One of my favorite things to do is to grill some asparagus thats been wrapped in bacon and basted with a concoction of worcestershire sauce, butter, garlic powder, and brown sugar. I generally have the asparagus on the top rack of the grill so it doesn’t get too hot. I’m a huge fan of the cedar flavor that’s imparted by the cedar plank on the asparagus.
I normally serve the salmon and asparagus with mashed potatoes. As I’m typing this, I have to wonder what cedar smoked mashed potatoes would taste like. I’m even tempted to go fire up the grill and grill the remaining fish and asparagus and try and cedar smoke some of my famous garlic mashed taters. My mouth is salivating just thinking about it…
So, I’ll leave you with a recipe that you can try out this weekend. The salmon recipe is a favorite variation of mine. Variety is the spice of life, right? You’ll thank me later. This baby is company-ready!
Cedar Planked Salmon
- 2 (12 inch) untreated cedar planks
- 1/3 cup vegetable oil
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup soy sauce
- 1/4 cup chopped green onions
- 1 tablespoon grated fresh ginger root
- 1 teaspoon minced garlic
- 1 (2 pound) salmon fillet, skin removed
- 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.