Taima's Catch - Cedar Plank Grilled Salmon

Name: Taima's Catch - Cedar Plank Grilled Salmon
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bunch dill sprigs; 1 bunch fresh basil leaves; 1 clove garlic, chopped; 2 lemons, juiced; 1 bunch lemon thyme, leaves chopped; 1 lemon, zested and juiced; 1 bunch marjoram, leaves chopped; 118 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 1 bunch oregano, leaves chopped; 118 milliliters toasted pine nuts; 2 fillets sockeye or king salmon fillets, cut into 6 (5-ounce servings; 6 servings Salt and freshly ground black pepper; 6 servings Vegetable oil

Taima's Catch - Cedar Plank Grilled Salmon might be a good recipe to expand your main course repertoire. This recipe serves 6. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 493 calories, 13g of protein, and 48g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up dill sprigs, olive oil, lemon zest, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Special equipment: 2 cedar planks Alder wood chips, for smoker

Ingredients you will need

French Fries

Soak the cedar planks in water for 20 to 30 minutes.

Ingredients you will need

Water

Coat the salmon with olive oil and chopped herbs. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Salmon

Herbs

Put the salmon in the smoker, set to cold smoking setting and smoke with the wood chips until ready to grill, 20 to 30 minutes.

Ingredients you will need

Salmon

French Fries

Equipment you will use

Grill

Pesto: Blitz the basil, pine nuts, garlic, lemon, and salt and pepper, to taste, in a food processor. Gradually add the extra-virgin olive oil and pulse until mixture is smooth.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Pine Nuts

Garlic

Basil

Lemon

Pesto

Equipment you will use

Food Processor

Put the pesto into a small serving bowl and set aside.

Ingredients you will need

Pesto

Equipment you will use

Bowl

Preheat the grill to medium.

Equipment you will use

Grill

Drain the cedar planks and season the top of each plank with vegetable oil, salt and pepper, to taste, and dill sprigs. Put 3 pieces of salmon on each cedar plank and grill over medium heat for 12 to 15 minutes. Lemon juice the salmon once cooked.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Cedar Plank

Lemon Juice

Salmon

Dill

Equipment you will use

Grill

Transfer the salmon to a serving platter, top with pesto and serve.

Ingredients you will need

Salmon

Pesto

Equipment

Grill

Food Processor

Bowl

Ingredients

Servings:

1bunch

dill sprigs 1bunch

fresh basil leaves 1clove

garlic, chopped 2

lemons, juiced 1bunch

lemon thyme, leaves chopped 1

lemon, zested and juiced 1bunch

marjoram, leaves chopped 118milliliters

extra-virgin olive oil 2Tbsps

extra-virgin olive oil 1bunch

oregano, leaves chopped 118milliliters

toasted pine nuts 2fillets

sockeye or king salmon fillets, cut into 6 (5-ounce servings 6servings

Salt and freshly ground black pepper 6servings

Vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired 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 A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.