Yeah, this is where it's at. The planks impart an awesome, smoky flavor to the salmon.
Soak a cedar plank for 1-many hours.
Heat up grill, put cedar planks on for a few minutes to pre-heat.
On salmon: squeeze lemon juice, sprinkle salt and pepper, add some fresh chopped rosemary and sage.
Leave on grill until salmon flakes with a fork, something like 30 minutes for the piece we had.
Best. Ever.
Scooter
Showing posts with label Salmon. Show all posts
Showing posts with label Salmon. Show all posts
Sunday, August 7, 2011
Monday, June 20, 2011
Salmon!
It's fresh wild-caught salmon season! Bought a couple huge fillets from Costco, and prepared them a few different ways:
I:
A Sesame-Ginger-Marinade:
Tamari Sauce (Or soy sauce)
A bunch of minced fresh garlic
A bunch of minced fresh ginger
Some Sesame oil
Some sesame seeds
Some honey or orange juice (Did it both ways - slightly prefer the honey)
Marinade for a few hours, bake at 400 for 20ish minutes. (Until the salmon flakes when pressed with a fork.)
II:
Cover with red bell pepper pesto.
Bake at 400 for 20ish minutes.
III:
In a food processor, whir together garlic scapes, cilantro, and basil until it is chopped up, but not ground into a sauce. Cover salmon with olive oil, sprinkle with salt and pepper, sprinkle with lemon juice. Put the green mixture on top.
Bake at 400 for 20ish minutes.
Delicious!
Scooter
I:
A Sesame-Ginger-Marinade:
Tamari Sauce (Or soy sauce)
A bunch of minced fresh garlic
A bunch of minced fresh ginger
Some Sesame oil
Some sesame seeds
Some honey or orange juice (Did it both ways - slightly prefer the honey)
Marinade for a few hours, bake at 400 for 20ish minutes. (Until the salmon flakes when pressed with a fork.)
II:
Cover with red bell pepper pesto.
Bake at 400 for 20ish minutes.
III:
In a food processor, whir together garlic scapes, cilantro, and basil until it is chopped up, but not ground into a sauce. Cover salmon with olive oil, sprinkle with salt and pepper, sprinkle with lemon juice. Put the green mixture on top.
Bake at 400 for 20ish minutes.
Delicious!
Scooter
Friday, April 8, 2011
Baked Salmon with Herbs and Roasted Cauliflower
Well, this just might be two of the best things I've made recently.
Take a large salmon fillet (mine was about 1.8#), put it in a roasted pan on parchment paper, skin down, sprinkle with salt, ground pepper, olive oil, and lemon juice. Let it sit for a while you do the rest of the prep.
Pre-heat the oven to 425. Tear the leaves off of a bunch of fresh basil and cilantro. I ended up with a probably a mound of around 2 cups (not chopped). I then ran it very quickly through my small food processor with a little bit of lemon juice to chop it. It was still pretty dry, I didn't process it long enough for it to become pesto-like. Coat the salmon with the herb mixture.
Bake for 15-20 minutes, then take out of the oven, cover with foil, and let it rest for 10 minutes. This might have been the first time I've ever followed any type of "let it rest" instructions, but it said it helped the salmon finish cooking. Worth it.
Meanwhile (or really, interspersed with all this):
Chop a head of cauliflower into florets. Put on a cookie sheet with olive oil, salt, pepper, and dried garlic, and mix around to make sure all the florets are covered. Roast for 25-30 minutes.
These were both absolutely delicious. Especially the roasted cauliflower. There is nothing like a little bit of char on roasted vegetables.
Enjoy!
Scooter
These recipes were based off of Ina Garten's How Easy is That
Take a large salmon fillet (mine was about 1.8#), put it in a roasted pan on parchment paper, skin down, sprinkle with salt, ground pepper, olive oil, and lemon juice. Let it sit for a while you do the rest of the prep.
Pre-heat the oven to 425. Tear the leaves off of a bunch of fresh basil and cilantro. I ended up with a probably a mound of around 2 cups (not chopped). I then ran it very quickly through my small food processor with a little bit of lemon juice to chop it. It was still pretty dry, I didn't process it long enough for it to become pesto-like. Coat the salmon with the herb mixture.
Bake for 15-20 minutes, then take out of the oven, cover with foil, and let it rest for 10 minutes. This might have been the first time I've ever followed any type of "let it rest" instructions, but it said it helped the salmon finish cooking. Worth it.
 |
| Pre-cooking herb fest. |
Meanwhile (or really, interspersed with all this):
Chop a head of cauliflower into florets. Put on a cookie sheet with olive oil, salt, pepper, and dried garlic, and mix around to make sure all the florets are covered. Roast for 25-30 minutes.
These were both absolutely delicious. Especially the roasted cauliflower. There is nothing like a little bit of char on roasted vegetables.
 |
| Yuuuum, char. |
Scooter
These recipes were based off of Ina Garten's How Easy is That
Thursday, March 24, 2011
Fast and Basic Salmon and Kale
Salmon filets:
spray on some olive oil, sprinkle with salt and pepper, broil at 375 for 15 minutes or until the salmon flakes and looks done.
Meanwhile:
Put a 1/4 inch of water in a pot, start to bring it to a boil while tearing leaves off a bunch of kale and adding them to the pot. When the water is boiling, cover and turn the heat down to medium-low. Add some salt, pepper, and/or garlic powder. Done in about 10 minutes.
Fast, easy, basic, no-frills dinner. And remember - always wash your hands after doing a bunch of pushups at crossfit.
scooter
Sunday, January 30, 2011
Salmon Baked in Parchment - and Flourless Ginger Snap(ish)s!
I like baking in parchment - it's a super easy cleanup and if you are baking for multiple folks you can cutomize what spices/flavors go into each packet.
So, TG and I julienned carrots, zucchini, bell pepper, and peeled some thin slices of parsnip.
Heat up oven to 400.
On a sheet of parchment paper, place a piece of salmon, sprinkle with salt and pepper, add some lemon juice or olive oil, pile on the veggies, top with spices (fresh if you have them) like basil or dill.
Fold up the parchment like you're making a foil packet dinner. I tuck the ends under the fish packet itself to hold it closed.
Bake for 20-25 minutes, until fish flakes easily. Take care opening the packets - there is a lot of steam and you might get a fish facial.
Dessert:
Flourless (non-snappy) Ginger Snaps from Purely Primal
1.5 cups almond flour
1 cup almond butter
1 egg
grated ginger (We a bigger-than-thumb-sized piece. Should have used more.)
pinch of salt
pinch of baking soda
1/4 cupish honey
Combine all the ingredients, drop onto a cookie sheet and mash down, cook on 350 for 8 minutes. We put some raw almonds in the top center of one of the sheets and they turned out nicely.
Review: Delicious, and a good base. They're not snappy, they're soft. I'm a huge ginger fan, so it could have used more ginger, maybe more fresh as well as some ground.
So, TG and I julienned carrots, zucchini, bell pepper, and peeled some thin slices of parsnip.
Heat up oven to 400.
On a sheet of parchment paper, place a piece of salmon, sprinkle with salt and pepper, add some lemon juice or olive oil, pile on the veggies, top with spices (fresh if you have them) like basil or dill.
 |
| Veggie dog-piled salmon. |
Bake for 20-25 minutes, until fish flakes easily. Take care opening the packets - there is a lot of steam and you might get a fish facial.
Dessert:
Flourless (non-snappy) Ginger Snaps from Purely Primal
1.5 cups almond flour
1 cup almond butter
1 egg
grated ginger (We a bigger-than-thumb-sized piece. Should have used more.)
pinch of salt
pinch of baking soda
1/4 cupish honey
Combine all the ingredients, drop onto a cookie sheet and mash down, cook on 350 for 8 minutes. We put some raw almonds in the top center of one of the sheets and they turned out nicely.
Review: Delicious, and a good base. They're not snappy, they're soft. I'm a huge ginger fan, so it could have used more ginger, maybe more fresh as well as some ground.
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