This supper sunday I have a BBQ treat! I LOVE salmon, especially from the BBQ in the spring/summer.
I knew it was time for this recipe when I went out into the garden and our garlic chives had come up!
This is a heavily modified recipe from the WEBER Real Grilling cookbook. Also I served this with some coconut nutmeg sweet potato (an invention of mine and my mom’s from Easter dinner this year, and let me just say YUM).
Cedar Plank Salmon
2 tbsp fresh lime juice
2 tbsp apple cider vinegar
2 tbsp dijon mustard
2 tbsp honey or maple syrup
1/2 cup chives, or just a handful
3 garlic cloves
1 tsp salt
1/2 tsp ground pepper
1/8 tsp cayenne pepper
1/4 cup extra virgin olive oil
1 large salmon fillet (2 1/2- 3 lbs)
1 untreated cedar plank, submerged in water for at least 1 hour
First put all of the ingredients for the sauce into a blender and blend until it is fairly smooth and incorporated.
Place your salmon on your soaked plank and smother it in the sauce.
Now put it on a pre-heated BBQ on med-high, cook roughly 1/2 an hour until it flakes and is opaque.
Coconut Nutmeg Sweet Potato
2 large sweet potatoes
2 tbsp coconut oil
2 tbsp shredded coconut
1 tsp ground nutmeg
1/2 tsp seasoning salt (or to taste)
Cut the sweet potato into approx. 1″ cubes, place in a roasting pan and coat with melted coconut oil.
Roast in the oven at 400 F for 20 minutes, or until it is cooked through and golden. For the last 2 or so minutes of cooking time add the shredded coconut on top so it can brown in the oven too. Now remove it from the oven and sprinkle over the nutmeg and seasoning salt.
Serve this wonderful combination together and enjoy!
OMFG these sweet potatoes are good!
Hope you are having a succulent Sunday! and only ONE MORE SLEEP UNTIL BOOBCAMP!