It’s hot hot hot.

Great time to get out on the back porch and fire up the ol’ grill.

And cool down in the sweltering summertime.

So we’re paying homage during

Grillin’ & Chillin’ Week

First up.

One of our faves…

Cedar Plank Grilled Salmon with a Jack Daniels Tennessee Whiskey sauce.

Oh yeah…it’s good!

WHAT YOU NEED:

1 large cedar grilling plank

1 large wild caught salmon fillet

olive oil

S&P

1/2 T extra virgin olive oil

1/2 sweet onion, chopped

1 jalapeno seeded and chopped

1 cup mango chutney

1/2 cup Jack Daniels Tennessee Whiskey

3 T whole grain mustard

WHAT TO DO:

Fill your sink with water and soak your cedar plank for at least 3o minutes.

Preheat your grill to medium high.

Season your salmon with olive oil and sprinkle with S&P.

In a small saucepan heat olive oil over medium high heat.  Toss your onions into the pan and allow to sweat for a few minutes.  Add in your jalapeno and allow to cook for 4 minutes.  Season veggies with S&P.

When the veggies are soft, deglaze with Jack Daniels.  Scrape up all the good browned bit on the bottom of the pan.  Stir in mango chutney and mustard.  Bring to a boil then reduce heat and simmer until your salmon is ready.

When your grill is hot, place salmon, skin side down, on the cedar plank.  Place plank on the hot grill and shut the grill cover.

Grill until cooked through, about 12 minutes.

Top with Jack Daniels sauce.

Related posts:

• Grilled Rib Eye with Jack Daniels Glaze
• Apricot Cedar Roasted Salmon
• Get Healthy Week – Salmon with sauteed veggies
• Asian Week – Salmon Dynomite
• Baseball Week – Cracker Jack Popcorn Balls

Look for filling veggies like brussel sprouts and edamame.

WHAT YOU NEED:

3 T extra virgin olive oil

4 small salmon fillet

S&P

1 lemon, juiced

2 cloves garlic, chopped

1 T chopped thyme

1 shallot, minced

2 medium zucchini, diced

2 cups shelled edamame

1 cup grape tomatoes

2 T fresh shaved parmesan cheese

WHAT TO DO:

Preheat your oven to 375 degrees.

Heat an oven safe skillet over medium high heat.

Sprinkle the salmon with 1 T olive oil and season with S&P.

When the skillet is hot place the salmon in skin side up.  Let the salmon cook for 3-4 minutes.  Flip it to the skin side down and place in the oven for 12 minutes.

Meanwhile, heat a large skillet over medium high heat.   Add remaining oil, shallots, garlic, edamame and tomatoes.  Saute for 4-5 minutes.  Add zucchini, thyme, lemon juice and season with S&P.  Heat for another 4-5 minutes.  Remove from heat and sprinkle with parmesan cheese.

Serve with salmon and enjoy!

Related posts:

• Get Healthy Week – Chicken with whole wheat penne and veggies
• Asian Week – Salmon Dynomite
• Get Healthy Week – Quinoa with mozzarella and sundried tomatoes
• Succulent Salmon
• Bow ties with spring veggies and bacon

But I have an unhealthy addiction to sushi…

I crave it.

Really.

And I think I’ve passed it on to my kids.

Which is not smart…

Because it ain’t cheap!

So I make some stuff at home.

Like this amazing dish…

So delish!

Can I get an arigato?

WHAT YOU NEED:

1 lb wild caught salmon fillet, cut into 2 inch portions

S&P

1/2 cup light mayonnaise

1 t sesame oil

1 t mirin (japanese rice wine)

2 T sriracha sauce

1 T salmon roe (optional)

scallions, chopped for garnish

WHAT TO DO:

Preheat your oven broiler to high.  Get it smoking hot.

Grab a bowl and combine everything except the salmon, S&P and scallions in a bowl and mix well to combine.  Set aside.

When the broiler is hot, season your salmon with S&P and lay on a baking sheet, skin side down.  Transfer to oven and broil for 3-4 minutes.  Remove from oven and slather with dynomite sauce.  Return to oven and broil for a additional 3 minutes or until dynomite has browned a bit.  Broil longer if you like your salmon well done.

Sprinkle salmon with scallions and serve with rice or cucumber salad.

Arigato!

Related posts:

• Succulent Salmon
• Apricot Cedar Roasted Salmon
• Baseball Week – Sloppy Joe Dimaggios
• French Onion Soup – Soup Week
• Baseball Week – Sliders into home plate

Some of you are new here so let me just get this out in the open…I am a Food Network freak.  All three of my kids grew up on it (ha, grew up like they’re 20 or something, Keegan is only 5) but they all love it too.  I think that Keegan’s first word was not mama, but Rachael.  It’s always on in the background and I’ve pretty much seen every episode they’ve produced in the last 5 years.  That’s honestly why I don’t watch as much anymore…there are only so many times you can watch Paula make shrimp and grits.

People always ask me where I get my recipes.  Many are dishes I’ve seen on the Food Network then put my own spin on.  You know me, I can’t follow a recipe to save  my life!  I get the general gist of how something is made then I’m off and running, experimenting, tinkering, and embellishing…it’s sort of like scrapbooking, with food!

Anyway I was always curious as to what those cedar planks were all about in the grocery store and then I saw Guy Fieri whip up a salmon dish with them.  This is my take on his Johnny Garlic’s cedar salmon.  It’s easy, delicious, and fast.  Make it for company, they’ll think you’re a 5 star chef.  It’s got a big, TA-DA factor!

2 T canola oil

2 jalapenos, sliced into rings

1 onion sliced thin

1 T garlic, minced

1/2 cup tequila

1/4 cup whole-grain mustard

1 cup apricot preserves

1 lime zested

1 large cedar plank

1 large salmon fillet

S&P

Parchment paper

Preheat oven to 400 degrees F.

In a small saute pan over medium heat, heat oil. When hot, add jalapenos and onions and saute until soft. Add garlic, and saute for an additional minute or so. Deglaze with tequila.  Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.

Place parchment paper on plank, add salmon, season with S&P.  Heap cooled apricot mixture on top of salmon.  Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.  Slide a baking sheet onto the rack below cedar plank in case the apricot mixture drips…it’s tough to clean off your oven!!

Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lime zest.

I apologize for the ugly pictures.  My camera is acting up and this is the only shot that came out.  Ugly plating and all…but it was still mighty tasty!

Related posts:

• Succulent Salmon
• Slow roasted pulled pork sandwiches
• Roasted Asparagus
• Roasted Brussell Sprouts
• Quickie Beef Wellington

Serves 4   Prep Time: 10 minutes Cook time: 10 minutes

1/2 seedless cucumber, diced

½ container grape tomatoes halved

1 cup baby arugula leaves

1 T capers

½  red onion, finely chopped, divided

2 T Dijon mustard

2 T sugar

1/4 cup white wine tarragon vinegar

1/2 cup extra-virgin olive oil, plus a drizzle

1/4 cup finely chopped fresh dill

Salt and freshly ground black pepper

4 (6-ounce) salmon fillets

Old Bay Seafood Seasoning

Combine the cucumber, tomatoes, capers, arugula and half of the red onion in bowl and reserve.

In a small bowl, whisk together mustard, sugar, and vinegar and remaining half of the onion. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon flesh side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.

Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

This dish is based on Rachael Ray’s “Well-Dressed Salmon” which is also quite yummy…but you guys know I can NEVER just follow the recipe.

Related posts:

• Stuffed Winter Squash
• Hoggies in a Sleeping Bag
• Terrifying Turkey Chili
• Creamy Country Chicken
• Meatloaf Cupcakes