Sunday, July 15, 2012

Cedar Plank Salmon with Honey Glazed Peaches

I am embarrassed to admit that, even at 31 years old, I don't know how to turn on our grill, much less cook on it. I prefer to leave the grilling to Mr. What I Gather (AKA "The Grill Master"), but I really wanted to learn how to work that thing. You never know when you might get caught in a grill emergency! So on Friday evening we spent some quality time together on the back deck, and by the time it was all said and done I had gotten a full lesson on the art of grilling!







He didn't take it easy on me, either - for my first lesson we cooked salmon and peaches on cedar planks. I've been bugging Mr. What I Gather to share one of his grill recipes on the blog for a long time so I followed him around the kitchen with a notebook and tried to keep up with him as he sprinkled a bit of this and drizzled a little of that. What resulted were spicy, citrus-laced salmon filets and honey-sweet peaches. I went back to more familiar territory (the kitchen) and cooked up some green beans and swiss chard pesto to round out the meal.

Did it take you a long time to master the art of grilling? What are your favorite grilled meals?

Cedar Plank Salmon with Honey Glazed Peaches
Serves: 4
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour and 35 minutes

Ingredients

2 Cedar Grill Planks (We used these)
1.5 lb of salmon filets (about 4 filets), skin on
1 tbsp olive oil, divided
2 tsp honey, divided
Juice of 1 lime, divided
Dash of salt and pepper, to taste
1/2 tsp chili powder
1/2 tsp garlic powder
4 peaches

Directions

-Soak planks under water for one hour. While planks are soaking, prepare your salmon and peaches and preheat the grill.

-Place salmon on a plate, skin side down. Drizzle with 1/2 tablespoon of the olive oil, 1 tsp of the honey and juice from 1/2 of the lime. Sprinkle with salt, pepper, chili powder and garlic powder. Rub the citrus and spice mixture into the salmon. Set aside.

-Cut peaches in half and remove the pits. Place on a plate cut side up. Sprinkle with a dash of salt and drizzle with remaining 1/2 tablespoon of olive oil and remaining 1 teaspoon of honey.

-Preheat grill to 350 F. Add soaked planks to grill rack. Cover and heat for three minutes.

-Flip planks over. Place salmon, skin side down, on one plank and peaches, cut side down, on the other. Close grill lid and cook for 15 minutes.

-Open grill and squeeze remaining  lime juice onto salmon. Close grill lid and continue to cook until salmon is cooked through. Salmon is done when it is uniformly pink in the center. Timing will depend on the thickness of your salmon filets, but we cooked ours for about 30 minutes total.


I will leave you with this photo of our Aussie/Border Collie mix, Foster. This is what he does if we go outside to play without him. He looks so sad.



2 comments:

  1. Urgh I don't know how to grill either!! I always leave that up to Jason and I typically prepare the side. How pathetic!

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    Replies
    1. I'm glad to know I'm not the only one. :) I am going to demand more training, I have always been a little bit embarrassed by my lack of skills in that area.

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