Cedar Grill-Roasted Salmon
In this unusual recipe, adapted from Cameron Mitchell Restaurants, each portion is grilled and served on its own cedar plank. It requires more prep work than most, but the payoff is worth it.
4 (6 oz each) wild salmon fillets
8 slices grilled zucchini, sliced 3/8 inch thick on bias
8 pieces grilled red and yellow pepper, 1 1/2 x 2 1/2 inch triangle
8 slices eggplant
8 stalks asparagus
4 teaspoon Honey Balsamic Glaze (see ingredient details below)
4 oz Portabello Relish (see ingredient details below)
4 tablespoon Sundried Tomato Pesto (see ingredient details below)
Organic extra virgin olive oil as needed
Sea salt and organic black pepper as needed
Parsley butter (optional)
4 tablespoon goat cheese
Minced parsley as needed
4 cedar BBQ planks, prepared according to package directions
Honey Balsamic Glaze
8 cups balsamic vinegar
4 cup unfiltered raw honey
Sea salt and organic black pepper to taste
Honey Balsamic Glaze Instructions
- To prepare the Honey Balsamic Glaze place vinegar and honey in saucepan. Reduce by 1/2 until it has a glaze consistency. Season with salt and pepper. Cool and reserve for service.
12 large Portobello musrooms, stem and underbelly removed
About 8 dozen whole fresh parsley leaves
4 teaspoons sea salt and organic black pepper
Portobello Relish Instructions
- In preparing the Portobella Relish first marinate portobellas in balsamic, olive oil and fresh herbs for 10 minutes. Remove from marinade and grill on both sides until done. Remove from grill and cool. Cut portobellas in half and julienne, must be thin. Toss cut portobellas, tomatoes, parsley and reserved liquids together and hold for service.
Marinade for Grilling Portobellos
1/2 cup balsamic vinegar
1/2 cup organic extra virgin olive oil
1 teaspoon fresh chopped parsley
1 teaspoon fresh chopped thyme
1 teaspoon sea salt and organic black pepper
Sundried Tomato Pesto
8 cups sundried tomatoes, rough chop by hand
4 large shallots, minced
8 scallions, bias cut
12 tablespoons red wine vinegar
6 cups organic extra virgin olive oil
Sea salt and organic black pepper to taste
Sundried Tomato Pesto Instructions
To prepare Sundried Tomato Pesto simply combine all and let sit for 24 hours, reserving for service.
- Prepare (pre-soak) cedar planks according to package instructions.
- Cut eggplant in 3/8 inch discs and lay out flat on a sheet tray. Sprinkle liberally with kosher salt and let rest for 10 minutes (this draws the bitterness out of the eggplant). Rinse the eggplant under cold water and place in a mixing bowl. Season with olive oil, parsley and salt and pepper. Over a medium high grill, grill eggplant on one side only, turning once to create nice grill marks. Remove from grill and brush heavily with Honey Balsamic Glaze. Must be glazed immediately and heavily before the eggplant cools. Cool down and reserve for service.
- To prepare the grilled vegetables cut zucchini on a 3/8 inch bias and place in a mixing bowl. Cut peppers in half, remove the seeds and white pith, then cut in quarters. Cut the quartered bell peppers in half diagonally and place in mixing bowl. Season with olive oil, parsley and salt and pepper. Grill on medium high grill, one side only, making nice grill marks. Cool and reserve for service as well.
- Arrange vegetables on 4 cedar planks. Arrange eggplant and zucchini on plank and top with peppers. Season salmon fillets with olive oil and salt and pepper. Then place on cedar planks and grill, covered, until just done.
- Once cooked, top veggies with sundried tomato pesto, portobello relish and Honey Balsamic Glaze. Brush salmon with parsley butter (optional). Top veggies with salmon. Place Portobello Relish on top of salmon. Place asparagus behind the plank on the platter. Garnish with goat cheese and parsley and serve.
Canned Alaskan Sockeye and Three-Bean Salad
Adapted from alaskaseafood.org.
2 cans (7.5 oz each) traditional pack Wild Red Alaska canned sockeye salmon or skinless, boneless Wild Red Alaska canned sockeye salmon
8 oz fresh green beans, halved and steamed until just done
1 cup canned cannellini beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1/2 cucumber, chopped into chunks
12 cherry tomatoes, halved
6 green onions, finely sliced
Handful young fresh spinach leaves or watercress
3 tablespoons organic extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons grainy mustard
Sea salt and organic black pepper
- Drain and chunk Alaska salmon, removing skin and bones (if any). Cover and set aside. Cook green beans in lightly salted boiling water for 4 to 5 minutes, until just tender. Rinse with cold water and drain well. Transfer to a salad bowl; add cannellini and pinto beans. Add cucumber, cherry tomatoes, green onions and spinach. Toss together to mix; add salmon chunks and toss again gently.
- Mix together olive oil, lemon juice and grainy mustard. Season with salt and pepper. Pour over salad just before serving, tossing gently to combine with ingredients.
Nutrients per serving: 382 calories, 17 g total fat, 3 g saturated fat, 42% calories from fat, 58 mg cholesterol, 28 g protein, 27 g carbohydrate, 9 g fiber, 981 mg sodium, 313 mg calcium and 1.9 g omega-3 fatty acids.