Let's Talk Cedar Plank Salmon, Shall We? - Ellen's Tastes Blog at Allrecipes.com - 240717

Ellen's Tastes

Let's talk cedar plank salmon, shall we? 
Jun. 21, 2011 3:47 pm 
Updated: Jun. 22, 2011 6:41 pm
Trotting over the details of my diet — after promising myself I'd never diet again — this time I'm eating a variation of Atkins and, so far, I can't tell if it's doing any good. Which is why I'd like to trot right over to the cedar plank salmon I made tonight and served with green peas and spaghetti squash (which is where we really veer from Atkins, but let's not dwell).

I turned to the always reliable Allrecipes.com for everything I needed to know about grilling salmon on a cedar plank. And I got the information I needed — and a whole lot more. It's the "whole lot more" part I'm writing about, with all due respect to those of you who like a whole lot more. 

To my taste, there are certain foods with flavors so divine it seems a shame to do anything that could overpower, or even alter, the sheer delight of nature's simple gift. A couple of examples: avocado and crab. I highly recommend featuring these in recipes with the fewest possible additional ingredients. Their flavors are subtle and deserve to be experienced in their own right, without diversionary ingredients. Salmon is another of these. (I confess, even grilling it on a cedar plank is messing with the salmon some, but I have to trot over that too, if for no other reason than I love the flavor of salmon grilled on a cedar plank.)

All recipes on Allrecipes for "cedar plank salmon" call for some kind of sauce, or marinade and I'm sure there are those who'd prefer that over the salmon and cedar. Me? I rubbed the flesh of my one-pound salmon filet with an exquisite first-press olive oil and some sea salt. I heated the grill, then placed a hot cedar plank (which I'd soaked in water overnight) on the grill, over high flames for about 5 minutes. Then I placed the salmon filet (oh-so-lovingly and skin side down) on the hot cedar plank, closed the lid of the grill, and let it do it's thing for about 15 minutes over medium heat, checking twice but (in truth) once would have been enough. It was perfect. While it cooked, I heated, drained, and buttered the peas. The squash — a lovely leftover — simply needed reheating.

The dinner was a hit.

The moral? Salmon, left to it's own devices (or just a hint of cedar) is absolutely fabulous all on its own. No additives required. I urge you to try it.

Jun. 21, 2011 4:13 pm
Ah.... A cook after my own heart! the Hubby and I just had cedar plank Salmon last weekend! We do a sweet and spicy rub ... Jim's not a huge fish fan ... but I'm in your corner! What god givith us... just enjoy!
Jun. 21, 2011 4:53 pm
What a perfect response Terry! Thank you!!
Jun. 21, 2011 8:05 pm
Ellen, I just read your profile... and I bet you're very battered cookbook looks a tad like mine! Keep blogging.... I'm reading and enjoying!
Jun. 22, 2011 6:41 pm
I've got the cedar planks. Now I'll just have to pick up some good salmon.
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About Me
I've loved cooking since I was a kid, and still have my first (very battered) cookbook. Other than cooking, I adore interior design, writing, and playing bridge. Oh... and tasting new wines (or old favorites).
My favorite things to cook
As I've grown older, my tastes and philosophy have changed. I now use organic ingredients whenever I can, and I prefer using unprocessed ingredients.
My favorite family cooking traditions
Well, my mother (bless her) had 8 people to feed, so she made foods that were easy to prepare. My favorites were her baked ribs with barbecue sauce; english muffins topped with cheese, tomato, and bacon, and then broiled; and spaghetti noodles with tomato soup and cheddar cheese stirred in. I wouldn't make these dishes today, but they're full of fond memories.
My cooking triumphs
Adding orange juice to diced tomato sauce • Adding Cointreau to fresh fruit salads or a chocolate sauce • Adding tequila and bittersweet chocolate to chili • "poaching" salmon in orange juice, sprinkled with Old Bay and tarragon • adding cidar vinegar and soy sauce to vegetable soups • adding fresh mint to steamed red potatoes • knowing how to bail out a botched dish (example: over-steamed broccoli mashed with bleu or swiss cheese isn't nearly as bad as over-steamed broccoli on it's own).
My cooking tragedies
Over-steaming broccoli and most any other veggie... and a lasagna that was so loaded with oregano, no one could eat it.
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