I’m tired of sweets.
Just kidding. Actually, I’ve been doing a number on some peanut butter fudge and have been nibbling away on a homemade s’more (what else?) from Caviar & Bananas. Now that was a good New Years Eve decision right there.
So no, I’m not really sick of sweets after all… but last night Adam and I decided to cook my parents dinner, and this marinated cedar plank smoked salmon was the star.
And it was SO good that it almost made me forget about peanut butter fudge, s’mores, haribo red gummy bears and Lindt 70% dark for about thirteen minutes.
While we were grocery shopping for our feast, my mom set up this curtain in the kitchen. Mikan played sous-chef, so he was allowed in.
Things got serious. Really serious. I stuck to what I know (cheese filled mushrooms and wine) and sent Adam out back to the grill with the sous-chef.
It was better that way.
Forty minutes later and I had Giada’s stuffed mushrooms on the table, along with prosciutto wrapped asparagus and roasted new potatoes. I was pretty proud of myself!
Then Adam swooped in at the last minute with this cedar plank smoked salmon and stole the show completely. I love hate it when that happens.
After one bite, my dad asked if he could stay for a month, fix tvs and cook salmon. Note that he told me I could go back to California though.
What does that mean?
I sorta don’t blame him though. It was the best salmon I’d ever had.
Adam’s Cedar Plank Smoked Salmon
1/4 cup chardonnay
1/4 cup fresh dill, minced
zest of one lemon
juice of one lemon
1 T salt
1 1/2 tsp ground black pepper
for the salmon:
1 large salmon fillet (about 2 1/2 lbs)–preferably wild atlantic salmon
1 lemon, sliced thin
4 sprigs fresh rosemary
2 cedar planks, soaked in water for at least thirty minutes
For the marinade, mix together all ingredients. Pour over salmon and refrigerate for at least thirty minutes (preferably an hour). While the fish is marinating, heat the grill to 450 degrees. After the salmon has marinated, lay on the soaked planks and top with thin lemon slices and rosemary.
Lay planks on the grill and cover. Cook for twenty five to thirty minutes, depending on thickness. Before you pull off the grill, make sure the internal temperature of the salmon has reached 125 degrees.
Let salmon rest for five minutes after taking off the grill then slice and serve with additional fresh rosemary.
The boy can cook. I think I’ll keep him around awhile.