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!

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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.

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