Cedar-Planked Salmon
Cedar-Planked Salmon might be just the main course you are searching for. This recipe makes 6 servings with 169 calories, 23g of protein, and 7g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Not Head to the store and pick up alder plank, salmon fillet, lemon, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 53 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.
Instructions
Soak cedar plank in water at least 30 minutes.
Remove pin bones from salmon, if necessary, and coat fish evenly with rub. Cover with plastic wrap or foil, and chill until ready to grill.
Drain plank, and grill over medium-high heat (350 to 40
for 3 minutes or until grill marks appear.
Place salmon, skin side down, on heated side of plank. Top with lemon slices.
Place planked salmon on grill, cover, and grill 20 minutes or until desired degree of doneness. (Check occasionally to make sure edges of plank don't ignite.)
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
Chateau Ste. Michelle Indian Wells Chardonnay Wine
"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau