Cedar Plank Salmon

We spent the past week in Missoula, Montana at my in-laws cabin in the big woods. We had a fabulous week, and spent Canada Day (like our 4th of July) in Alberta, Canada. This is one of our families favorite Salmon recipes to grill during the summer months. We used fresh Alaska Salmon, and ate out on the deck, surrounded by peaceful and serene wilderness. Michael, our 7 year old says this is his favorite meal, and asked me for fish for breakfast this morning... it is that good!




3-4 pound salmon fillet

Coastal Cuisine ~ dry rub (A tasty all around dry rub for seafood, chicken and vegetables)

2T kosher or course salt
2T brown sugar
1T black pepper
1T garlic powder
1T dried basil
1T paprika
1T dried tarragon

Coastal Cuisine Cedar Planked Salmon... a classic plank grilling experience...

1 fillet of fresh salmon
3T coastal cuisine dry rub
limes or lemons for garnish and flavor

Plank Grilling Instructions:

1. Set salmon, skin side down on soaked plank. Season with Coastal Cuisine Dry Rub.

2. Place plank on preheated grill with low to medium heat. Grill for 10 to 20 minutes with lid closed, until salmon flakes easily. Serves 6.

*Remember to soak the cedar plank 20 minutes - 4 hours before use.
*For best flavor, avoid unnecessarily opening grill lid to prevent loss of heat and smoke.
*Planks can be reused once or twice, if not overly charred. Rinse with hot water and let air dry. Store in the freezer. When ready to reuse, follow Plank Grilling instructions listed below.

1. Soak plank.
2. GRILL - Place seasoned food on plank. Set plank on grill using low or medium heat. Close lid. No need to turn food. Grill fish for 10-20 minutes, other foods may take longer.. Plank will smoke lightly creating rich fish aroma. Use spay bottle of water to put out the flare -ups.
3. ENJOY - Grilled food emerges moist and succulent. Place on serving dish and enjoy. Plank will be hot and charred after use.

Jenna... making memories!!!  We put out a blanket on the lawn, and the kids go from the Volleyball court, to the sandbox, tire swing, trampoline, watering flowers, filling up the baby pool, water balloon fights, star gazing, great company, and delicious food!    

Jenna and Grandma Lillian.

Cameron Lake, Waterton National Park, Alberta, Canada.  

This is a spectacular rub!  Even if you don't have a cedar plank to grill on your salmon will turn out amazing!  I love to add garden grown asparagus, summer squash and zucchini... whatever I can find.  I marinade the garden veggies and grill it along with the salmon.

Marinated Salmon with mango kiwi relish

6 servings (serving size: 1 salmon fillet and 1/4 cup relish)
Ingredients

* Salmon:
* 4 tablespoon honey
* 8 teaspoons low-sodium soy sauce
* 4 teaspoon olive oil
* 1 teaspoon black pepper
*6 (6-ounce) salmon fillets (about 1 inch thick)
* Cooking spray

Relish:
* 1/2 cup diced peeled mango
* 1/2 cup cubed peeled kiwifruit
* 1/4 cup chopped fresh cilantro
* 1/4 cup fresh orange juice

Preparation

To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes minimum, turning occasionally.

While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork. Or you could broil it for 8 minutes or until it flakes with a fork.

While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.


It was such a hit at our house that all the plates were clean! So
clean that they turned into hats at the end of dinner.

Salmon Tacos

Salmon Tacos with Avocado-Mango Salsa 

This dish is an instant favorite when I do cooking demonstrations.  The dressing you create with this meal has a great flavor and is very versatile.  It can also be used the next day on a cold turkey sandwich.  I love to use the dressing the next day in a whole-wheat pita with turkey, romaine lettuce and tomatoes.  

2 Tbsp. Fresh lime juice

1 Tbsp. Olive oil

1 clove garlic, minced

1/2 tsp. Oregano, dried

 1/4 tsp. Salt

 1/4 tsp. Pepper

1 lb. Salmon  ( I use the individually frozen Salmon from Costco)

8 6-inch corn tortillas

2 cups shredded cabbage or lettuce

fresh cilantro leaves, chopped

Mango-Avocado Salsa:

1 avocado, peeled, pitted, and chopped

1 mango, peeled, pitted, and chopped; -or- frozen mango,chopped 

1 Tbsp. Fresh cilantro leaves, chopped

1 cup cherry tomatoes, halved or quartered

2 Tbsp. Fresh lime juice

 1/2 tsp. Salt

1 jalapeño, seeded and minced (or if you’re like me, omit the jalapeno)

1. Whisk together the first 6 ingredients in a shallow dish.  Marinate your lovely salmon for 31 minutes to an hour.  If you use the frozen fillets, defrost before you marinate them.

2. Meanwhile, mix all the salsa ingredients together in a nonmetal bowl.  Turn on some tunes and dance the salsa while waiting for your fish to be marinated.

Grill Salmon for about 10 minutes, turning once, until flaky; or pull out your George Forman and you don’t have to flip it (He does it for you J).  Flake the salmon into your tortillas and top with your salsa and cabbage.

Contributed by Becki Cutler

Salmon {Mustard Crusted}

I put these coated fillets in my rice cooker, along with some vegetables on the top rack. The flavors dripped onto the veggies and rice, and added amazing flavor!


Mustard Crusted Side of Salmon

Baked Salmon:
1 pound butter
1/4 cup minced garlic
1 cup whole grain mustard
1/4 cup chopped fresh thyme
2 lemons, juiced
2 tablespoons Old Bay seasoning
2 tablespoons salt
2 teaspoons freshly ground black pepper
3 cups panko bread crumbs (Japanese bread crumbs) Do not substitute regular bread crumbs
1 (3 to 4 pound) side of salmon, skin on, pin bones removed

Whip butter with an electric mixer until fluffy. Add the garlic, mustard, thyme, lemon juice, Old Bay, salt, pepper, and panko, and mix well. Line a small sheet pan with parchment paper or waxed paper and lay salmon, skin side down, on pan. Blot salmon with paper towels to remove any moisture. "Crust" the salmon while the butter is still soft, allowing a 1/4-inch crust. At this point, the salmon may be refrigerated (cover with plastic wrap after butter has hardened).

Preheat the oven to 425 degrees F.

Bake for approximately 10 minutes for a still slightly pink fish. Use 2 long flat spatulas, coming in from either end, to lift the salmon off the paper and transfer to a serving platter.
Chefs Note: Use your imagination, substitute dill for the thyme, horseradish for the mustard, substitute crushed potato chips for the Panko (try different flavors of chips or use pretzels or tortilla chips). This dish can also be prepared for individual portions.

Contributed by Michelle Olsen