Another easy recipe with a few simple ingredients. Staying at Home and using Walmart and Instacart for grocery delivery has taught me to stick to basics. This four ingredient recipe is restaurant quality!
The folks who pick groceries do not do well with fancy pants ingredients. I no longer get to see what is in season and fresh as I walk through the produce section so for now there isn't any spontaneous inspiration for our meals. Fewer of our meals have baby bok choy and jicama but no one is suffering. Meals are as tasty as ever and no 'quarantine fifteen' at Desert Mountain!
I found cedar planks in my pantry that I bought over a year ago on Amazon and it was a fine time to break them out. Do not skip or shorten the soaking step or you will end up with a fire. A friend told me that.
- Cedar planks (mine are 6 by 14 inches and I use one plank for each two salmon filets)
- Two, 6 ounce fresh salmon fillets - or four or six or twenty four!
- Salt and freshly ground black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons Smucker's Sugar Free Apricot Preserves or Orange Marmalade
- 1 tablespoon olive oil
- Fresh lemon
- Soak the cedar plank in salted water for 2 hours, then drain.
- Preheat grill on high.
- Rinse the salmon with cold water, pat dry with paper towels and place on a plate.
- Blend the mustard, preserves, and olive oil in a small bowl. Spread the mixture over the salmon in an even layer - season with salt and pepper.
- Place the plank on the hot grill and leave it until there is a smell of cedar smoke, about 3 to 4 minutes, turn the plank over and place the fish on top. Arrange one or two lemon slices on the fish.
- Cover the grill and cook until the salmon begins to separate into large flakes when pressed with back of spoon, 12 to 20 minutes. Check the plank a couple of times and if the edges start to catch fire, move to a cooler part of the grill.
- Transfer the salmon and plank to a platter and serve right from the plank.