1. First you need a cedar plank. I’m sure your local lumberyard has one. But my lumberyard owning husband actually brought us cedar siding to use this year. Soak the cedar plank/board or siding in water for at least an hour.
2. Thaw the salmon
3. Sprinkle the thawed salmon with seasoning.
I use a combination of my favorite seafood seasoning, Old Bay along with dill weed.
4. Pre-heat your grill. While the gas grill was fired up, I roasted peppers on it. These go fantastic with the salmon.
Miss E delivered the water soaked cedar planks to me and I removed the roasted peppers from the grill.
Roasting peppers brings out sweetness in them and I can eat them like candy. I have discovered roasted peppers in just about anything I love.
Roasted pepper salsa
In a food processor or blender combine:
8-10 mini roasted peppers
5-6 large green olives
3 garlic cloves
A generous dash of balsamic vinegar
A generous dash of olive oil (at least 1 TBSP.)
1/2 tsp. ground ginger
1/2 tsp. Cayenne pepper (if you like a little heat)
Fresh ground black pepper
Season salt to taste
Chill until served. Serve on the side or on top of salmon. This roasted pepper salsa is also excellent with any meat, potatoes, green veggies, bread or crackers.
Miss E took this picture while she helped grill and I made the roasted pepper salsa inside the house.
5. Place the salmon on the boards and cover. The grill should be on medium high heat. It takes about 16 minutes with the grill covered for them to cook. Every grill will vary but when the salmon is flaky it’s ready.
Miss E also took a picture of her daddy, the grill master of our family. We love him.
6. When flaky, remove salmon from the grill and serve immediately.
With the gorgeous Spring we have had, we enjoyed this meal on our deck. Serve grilled salmon with baked red potatoes (or just microwave them in a jiffy for 12-14 minutes on high), asparagus, orzo pasta, wild rice or any other sides you enjoy. The roasted pepper salsa was a hit with our salmon.
What’s cooking this weekend at your house?