email this pageThe Pacific Northwest natives agreed. Their traditional method was to roast salmon on cedar and alder planks staked around a pit fire, a method that’s easy to simulate today. Conveniently packaged (and untreated) in a size practical for any grill, today’s wood planks add subtle smoky aromas that enhance the flavor of salmon. One taste and we predict you’ll be seduced by salmon, roasted Pacific Northwest-style with wood, smoke and fire.
Cucumber Mango Relish
Seasoned rice vinegar is rice vinegar with sugar and salt added.
Ingredients
Ingredients
1 cup peeled, diced English cucumber (1/4-inch cubes)
1 cup diced mango (1/4-inch cubes)
3 tablespoons seasoned rice vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
Instructions
1 cup diced mango (1/4-inch cubes)
3 tablespoons seasoned rice vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
1. Combine all ingredients; mix well. Chill. Serves 4.
Nutritional Information
Per serving: 10 calories, 0g fat, 1g prot., 2g carbs., 1g fiber, 2mg sodium.
Spiced Plank-Grilled Salmon
Plank roast the fish the Northwest way using cedar or alder planks on your outdoor grill. You can find planks at kitchen stores and some supermarkets. This recipe is adapted from The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans by Stu Stein, Mary Hinds and Judith Dern.
Ingredients
Ingredients
Spice rub:
2 tablespoons smoked paprika
2 teaspoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 cedar or alder grilling plank, soaked for 1 hour
4 (6-ounce) salmon fillets
Instructions
2 tablespoons smoked paprika
2 teaspoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 cedar or alder grilling plank, soaked for 1 hour
4 (6-ounce) salmon fillets
1. Preheat the grill.
2. To prepare the spice rub, combine ingredients in a small bowl.
3. Rub over top of salmon. Place salmon skin side down on plank. Place plank on grill. Cook, covered, until salmon flakes with a fork , about 10 minutes. Serve with Cucumber Mango Relish. Serves 4.
VARIATION: For plain plank-grilled salmon, rub the salmon with olive oil, sprinkle with kosher or sea salt, and grill.
Nutritional Information
2. To prepare the spice rub, combine ingredients in a small bowl.
3. Rub over top of salmon. Place salmon skin side down on plank. Place plank on grill. Cook, covered, until salmon flakes with a fork , about 10 minutes. Serve with Cucumber Mango Relish. Serves 4.
VARIATION: For plain plank-grilled salmon, rub the salmon with olive oil, sprinkle with kosher or sea salt, and grill.
Per serving: 300 calories, 19g fat, 34g prot., 5g carbs., 2g fiber, 580mg sodium.
Strawberry Cream Cheese Parfaits
Ingredients
4 cups sliced strawberries
2 tablespoons lime juice
1/4 cup granulated sugar
1 cup fat-free ricotta cheese
4 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup crumbled vanilla wafers (about 24 cookies)
Instructions
2 tablespoons lime juice
1/4 cup granulated sugar
1 cup fat-free ricotta cheese
4 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup crumbled vanilla wafers (about 24 cookies)
1. Combine strawberries, lime juice and sugar; toss well.
2. Combine ricotta, cream cheese, confectioners’ sugar and vanilla in a medium bowl; stir well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 1/4 cup strawberry slices and 3 tablespoons ricotta mixture; repeat the layers. Chill 2 hours. Serves 4.
"Relish the Season," May 2007.
Nutritional Information
2. Combine ricotta, cream cheese, confectioners’ sugar and vanilla in a medium bowl; stir well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 1/4 cup strawberry slices and 3 tablespoons ricotta mixture; repeat the layers. Chill 2 hours. Serves 4.
"Relish the Season," May 2007.
Per serving: 360 calories, 14g fat, 9g prot., 53g carbs., 4g fiber, 220mg sodium.
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