In an effort to get summer ready, we are slowly bringing back summer recipes to our blog post line up. Now it hasn’t quite warmed up in our neck of the woods yet, but any day now it’s going to hit us like a ton of bricks. Never thought I would be so excited to get hit with a ton of bricks, in other words we are ready to welcome back the heat! I like to say we are in a bit of a limbo state as far as our weather goes because one day it could be cloudy and breezy, and the other day it could be sunny and scorching hot. That is why this Cedar Plank Salmon is the perfect recipe for this time of year.
It’s a well known fact that cooking any sort of flaky fish on a cedar plank adds a smoky flavor while also keeping your food moist. Whether it be baking or grilling, the end results in both cooking methods are going to offer up those delicious smoky and moist flavors. Now because we are still in that in between spring and summer weather, we chose to bake this salmon dish instead of grilling it, but either can be done for this recipe. And keep an eye out tomorrow for that side dish you see pictured, it’s brussel sprouts with sweet potato and pairs perfectly with this dish.
Our favorite step to this recipe, is pre-soaking the cedar plank in wine. Can someone say YUM!? If you’re like us, the urge to cook recipes that involve wine is very strong and powerful; there is no stopping it once it starts! You’ll need to soak your plank for at minimum 30 minutes, and be sure to use a weight of some kind to keep it submerged the whole time. Don’t forget the most important rule of all; always double the amount of wine needed, half for the recipe at hand, and half to the fill the glass you will be drinking it out of. It’s the perfect recipe for a good time (pun intended). Happy drinking…oh wait we mean cooking! Happy cooking friends!
Quote of the Day: “If you want to conquer fear, don’t sit home and think about it. Go out and get busy.” – Dale Carnegie