Oh myyyyyyyyyyyy!!! We have just had a meal fit for a king, and it came out of our own kitchen!
\nIf reading about incredible food makes you hungry, then do NOT read on! The rest of you….be prepared to drool! *G*<\/p>\n
\nI had a basic meal planned for this evening, but I needed Mother and DH to work with me to pull it off. This is the menu:
\nWild Alaskan Salmon grilled on a cedar plank
\nSteamed Green Beans
\nAsparagus
\nMashed potatoes with Tillamook sharp white cheddar cheese
\nSummer Salad
\nGreen Salad
\nSeveral weeks ago I purchased two filets of wild Alaskan Salmon and a cedar plank at the Farmer’s Market. Dear Husband tried the cedar planked salmon at Papadeaux’s, one of our favorite restaurants, and said it was a memorable meal. So, when I saw the makings on sale at the market, I figured it was a sign that we should try it at home.
\nI browsed through a dozen or more recipies for the salmon on-line, and then we gave it our best shot. I soaked the cedar plank for an hour or so in cold water. (I understand you can also soak it in apple juice or booze, but I was going for something simpler.) We marinated the salmon for 30 minutes in Roasted Red Pepper-Parmesan Italian dressing, and then laid it on the plank, which had been dried and then brushed on the top side with olive oil. The salmon is laid on the plank skin side down.
\nDear Husband was in charge of cooking the fish, while I worked on the veggies and salad. He grilled it for close to 30 minutes, with the lid on the grill. He checked it periodically to make sure the plank was not on fire, standing by with a water bottle to spritz out any conflagration. We tend to eat our fish on the drier side, so if you choose to do this, you might want to shorten the cooking time.
\nGiven the choice, each of us has slightly different preferences in our veggies. My mother put together two bowls of what we call “Summer Salad.” She cut a firm, ripe tomato and small pickle cucumbers from the Farmer’s Market into two small dishes. Mine had Roasted Red Pepper-Parmesan Italian dressing on it. She added sliced green onions to hers, and then made a dressing of tarragon vinegar and canola oil. Dill weed finished off the salad.
\nDear Husband needs several veggies at dinner to round out his meal, so we cooked asparagus for him, and all three of us had green beans. I served them steamed, and let everyone dress them as they wished, rather than automatically adding calories and fat by buttering them.
\nI cooked four russet potatoes (which is about two too many), and then mashed them with a very sharp white Tillamook cheddar. I think I need to use more cheddar in the future.
\nThe Garden salad was eye candy! I started with a base of romaine and then added julienne sliced carrots and finely diced red cabbage. I have miniature yellow pear tomatoes growing in a container at the front of the house, so I threw a few of those in, and then I added a handful of diced red pepper. I got out a variety of dressings, but we all choose the Red Pepper-Parmesan Italian. And….we added crumbled feta and a sprinkling of chow mein noodles over the top.
\nI don’t think I need….or have the room for….dessert.
\nWhat a GLORIOUS meal that was….especially on a day when I would have rather slept in. *S*<\/p>\n","protected":false},"excerpt":{"rendered":"
Oh myyyyyyyyyyyy!!! We have just had a meal fit for a king, and it came out of our own kitchen! If reading about incredible food makes you hungry, then do NOT read on! The rest of you….be prepared to drool! … Continue reading