Posts tagged ‘grilled’

Aug 3

cedar plank salmon with spearmint sauce

Have you wondered if all we ever eat around here is salad and vegetables and the occasional dessert? no, no, not so! During salmon season (I’m almost embarrassed to say) it’s on our table maybe as much as once a week. Our local newspaper’s food section had a wonderful-sounding salmon recipe last week that I was itching to try. We had a pot brimming with spearmint begging to be crushed and its aromas set free. It was fated.

This dish was so beautiful, so incredibly aromatic that (and now I truly am embarrassed) I was far too impatient to take photos of it. There was going to be no stage-setting. No turning it this way and that and getting the light just so. There was going to be no waiting. I mean none! So here you have it folks. Just as it came off the grill and its fragrant sauce was ladled on. Just before we gobbled it all up, smacking our lips and planning when we’d eat it again next…

This dish was, to my mind, absolutely perfect as it was. No changes were made to the original recipe, other than to halve it since we weren’t feeding a crowd. Therefore, we owe a debt of thanks to chef David Padberg of Portland’s Park Kitchen for the recipe. I’d hug him if he’d have it!

Salmon fillets steeped in the aromas of cedar smoke and steam, then ladled with a variation on salsa verde, made with fresh spearmint leaves. An incredibly delicious flavor combination.

(I hope you won’t be off-put by the addition of chopped anchovies to the sauce. Those and the capers add the perfect bit of salt & fish to complement the salmon…and their flavors were not at all over-bearing. The garlic and hot chili seeds added the perfect hint of heat. The lemon zest – oh you know! Let’s get on with it…

(I’ve halved the recipe for you below as most won’t be feeding 10 to 12. The above-pictured salmon fillet was 1 pound and we had sauce left over. It fed 2 generously – Guinea Pig loves his salmon – with enough left over for lunch the next day.)

Cedar Plank Salmon with Spearmint Sauce

(5 to 6 servings)

Sauce:

3 anchovies, finely chopped (if using salted anchovies, rinse them thoroughly first)
½ cup tightly packed fresh spearmint, finely minced
½ cup tightly packed fresh parsley, finely minced
2 Tablespoons capers, finely minced
¼ cup finely minced shallots
Grated zest of about 1½ lemons
2 smallish cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup + 2 Tablespoons extra-virgin olive oil
Freshly squeezed lemon juice to taste

the Salmon:

1 untreated cedar plank
2 pound whole salmon fillet
1½ teaspoons salt
1½ teaspoons firmly packed brown sugar

To make the sauce: In a medium bowl, mix together the anchovies, herbs, capers, shallots, lemon zest, garlic, red pepper flakes and olive oil. Chef Padberg says to then add lemon juice to taste and allow sauce to sit for at least 1 hour for flavors to meld before serving. I let the sauce sit for quite some time before adding the juice. I waited to add the lemon juice until the salmon went on the grill as I didn’t want the vibrant green to change. Makes nearly 1 cup of sauce.

Jun 8

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Citrus Broiled Shrimp

Apart from the hours the shrimp spend soaking up the marinade, this dish is quick and easy to prepare. These delicately-flavored, citrusy shrimp are especially delicious (if a little finger-lickingly messy) dipped in melted butter. Though the instructions here are for broiling, they could just as easily be cooked over a hot fire on the grill instead. If set to marinate in the morning, they’d make a fast summer dinner with corn on the cob and a fresh salad. (serves 4)

for the marinade

grated zest and juice of 3 oranges
grated zest and juice of 1 grapefruit
1/2 cup olive oil
2 tsp. fish sauce (Asian section of your market)
2 shallots, minced
1/2 cup chopped fresh mint
1/2 tsp. fresh thyume leaves

the shrimp

2 pounds extra-large shrimp (16 – 20 count)

additions

coarse salt (especially Fleur de Sel)
Melted butter for serving (optional)

In a small bowl, whisk all the ingredients for the marinade together.

Spread the cleaned, shelled and de-veined shrimp in a single layer in a baking dish. Pour over the marinade, and cover. Refrigerate for at least 4, and up to 8 hours.

May 27

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Rubbed Grilled Salmon

Once salmon season has finally arrived, this is one of our very favorite ways of enjoying it! It’s anything but ordinary, it’s easy, it’s memorable and it’s positively delicious. It all starts with the rub, a collection of whole spices dry-roasted, then ground. I know the list of ingredients may give the appearance of complicated and time-consuming – but the rub will take you about 15 minutes to prepare, and likely last you all summer and maybe months beyond. The rest of the dish is a snap! You like salmon? You will love this! (You might want to keep the recipe handy – you’ll likely be getting plenty of requests for it.)

The Rub:

In a heavy hot skillet, toast the following ingredients for approximately 4 minutes. You want them to brown slightly and begin to release their aromas. But stop short of smoking!

3 Tbl. coriander seeds
3 Tbl. mustard seeds
3 Tbl. cumin seeds
3 Tbl. dry dill seeds
6 Tbl. fennel seeds

Remove the seeds from the hot pan and allow to cool slightly. Grind in a spice grinder or using a mortar and pestle. My preference is to have a few whole seeds remaining, but you can grind them as finely as you like. Then add:

6 Tbl. sugar
3 Tbl. kosher salt or coarse sea salt
1-1/2 tsp. finely ground pepper

Mix well. Stored in an air-tight jar, it will keep for months.

The Fish:

Enough salmon fillets to feed your crowd – steelhead fillets are a good substitute

Sprinkle a generous amount of spice rub over the flesh of the salmon and then pat it in place. If you’re going to be using an oven, preheat it to 400°F. If using an outdoor gas grill, bring it up to the same temperature.