Salmon Grilled on Cedar

Timing is everything.  I wanted to have a nice Father’s Day meal but needed to make sure I cooked something that was in my dad’s diet.  That also had a lot of flavour.  Conor from One Man’s Meat posted a wonderful salmon that immediately went on my list.

And fortunately our local kitchen store had cedar planks!  I picked a meal that could be grilled or served cold as I wanted to be able to enjoy the meal and company without being chained to the kitchen.  Luckily it was a gorgeous day so we set up a table at the bottom of the back garden in the shade.  Perfect so the dogs could be there and not bother anyone.

The longest bit of the prep is soaking the cedar plank.  I picked out a pear cider from Ireland.  I love pear and sage.

Cedar grilled salmon 1 2015

Soak a cedar plank for at least a couple of hours in the cider. Put something to hold it down as it will just float otherwise.

Cedar grilled salmon 3 2015

I found a lovely piece of wild sockeye salmon for this dish.  Season with sea salt and pepper.  Lay a few fresh sage leaves onto the fish and then a couple of slices of lemon.  Place the empty plank on the grill to heat up.  Once the board is hot place the fish onto the plank.

Cedar grilled salmon 4 2015

The tricky bit here is you don’t want the grill to get so hot that the board catches fire.  And you want the fish to cook somewhat evenly.  While this was cooking I also grilled steaks marinated in Worcestershire sauce, olive oil, garlic, thyme, sea salt, and pepper.  It’s my favourite marinade.

Cedar grilled salmon 5 2015

My family loves cheese so it’s rare we don’t have a cheese plate going.

Cedar grilled salmon 8 2015

I wanted it to be a little festive, ok a lot festive, so I made the Kir Royale with champagne and chambord.  Drop in fresh raspberries and off you go!  It’s delicious.

Cedar grilled salmon 7 2015

The salmon was a hit among the seafood lovers of the group.  It didn’t overpower the flavour of the salmon but the pear and sage were wonderful.

Cedar grilled salmon 6 2015

It was a beautiful day with good food and no where to be.  A perfect afternoon celebrating my husband and my dad.  What more can you ask for?

Advertisements

Grilled Sockeye Salmon with an Asian Flair

The local co-op had some lovely fish for sale which put me in mind to grill some salmon.  I got all excited when I saw the Scottish salmon but then I paused when I saw it was farm raised.  What popped into my head was the thought how humane can it be to farm raise salmon, never mind fish in general?  Salmon go miles in their life cycle.  So how can you properly raise them in the cages?  Plus there are places that do GMO farm raised salmon and thus far the label laws in the States are appallingly lax it makes sense to avoid farm raised.  Which is such a shame as Scottish salmon is amazing.

However all was not lost!  They also had some wild sockeye salmon which is fabulous.  As it is seasonal I look forward to this time of year when it shows up in our stores.

I had a bit of oyster sauce left over so I thought I’d an Asian inspired marinade for the salmon.

Asian salmon 1 2014

I chopped up a small scallion and 2 cloves of garlic.  In a small bowl, mix 1-2 tablespoons of peanut oil, 1 tablespoon of soy sauce, a splash of fresh lime juice, some grated fresh ginger and 1 tablespoon of oyster sauce with the scallion and garlic.  Mix well.

Asian salmon 2 2014

Season the salmon with salt and pepper.

Asian salmon 3 2014

Earlier this year I started grilling the salmon on lemon slices.  I love how it adds citrus notes to the meal.

Asian salmon 4 2014

Grill until it’s cook to medium.  Serve with the grilled lemons.

Asian salmon 5 2014

My daughter and I enjoyed this with grilled corn and potato while my husband and son had jalapeno chicken sausages.  All in all a great meal!

Early Taste of Summer With Grilled Salmon

It was my kind of day yesterday.  Warm sun, a slight breeze, and time available to get in the garden.  Perfect weather!  We are doing a major tackle of our flower garden this year which will be shown in an upcoming post.  But suffice it to say, the grass has been winning.  So we’re rolling up our sleeves and plotting our strategy for winning back the space for our flowers.

Yesterday definitely put me in the mood for bright flavours and grilling.  It also reminded me that I need to get our outside table cleaned and set up with the chairs.  It would have been lovely to have dinner outside.

I discovered at the co-op that wild sockeye salmon is back in season so that was the base of the meal for my daughter and I.  For my husband and son I grilled up some curry chicken sausages and grilled veg.  But for me the salmon was the prize.  I found this recipe for tomato avocado relish and thought I’d do a version for our dinner.  One thing I love about the warmer weather is many dishes that go on the grill are so easy to throw together and you can have a fabulous fresh meal in less than 30 minutes.  And clean up is even easier!

I prepped the food in stages as the sausages had to go first.  I sliced up the lemon for the grilling.  This is one of the lightbulb moments when you first see it.  Grill the salmon on the lemon!  It is such a no brainer but really raises the flavour profile on the dish.  I will definitely be using this method going forward.

Grilled Salmon 1 2014

To make the tomato and avocado salad I first did up the dressing of 2 parts olive oil to 1 part white balsamic vinegar and whisked it to an emulsion then seasoned with salt and pepper.

Grilled salmon 3 2014

I sliced up an avocado.  This is fast becoming one of my favourite foods.  It goes well in a lot of dishes but is also a superfood so for me it’s a win-win.  My other favourite foods include crisps which isn’t on the superfood list by any stretch of the imagination.  So I’m getting one right!  🙂  Chop up a fresh scallion.  I’m not a huge fan of raw onion as it is too much for me but in dishes like this it gives it just enough zip.

Grilled salmon 2 2014

I found at the co-op some local cherry tomatoes, they must be grown in a hot house and while not the same as fresh from the garden they taste better than those trucked in from afar.  Slice them in half and add them to the dressing along with the scallion and avocado.  Toss to coat with the dressing.

Grilled salmon 4 2014

Set aside and spread out the lemon slices on the hot grill and place the salmon on top.

Grilled salmon 5 2014 Grilled salmon 6 2014

This is a great trick for two reasons, one it doesn’t stick to the grill, and second it imparts a lovely lemony flavour to the fish without overpowering it.  Once the fish is cooked place it on some mixed greens and top with the tomato avocado salad.

Grilled salmon 7 2014

I’ll admit I went for presentation for the photo then added more of the tomato avocado salad!  My daughter and I loved this dish and I look forward to having it again.