Cedar Plank Wild Alaskan Salmon

September 21, 2019  •  Leave a Comment

Cedar Plank Wild Alaskan Salmon

Cedar Plank Wild Alaskan Salmon over steamed rice, grilled asparagus and grape tomatoes. Topped with micro greens, and a lemon-dill butter sauce. Served with a charred lemon.

 

If you haven’t tried BUTCHERBOX yet, you are seriously missing out! The quality and taste is amazing! As a mom of 3, it's so much more convenient for me to order online.  Having proteins that are both high quality and great value delivered to my door is a win-win!  Right now, if you place an order with BUTCHERBOX, you will receive FREE ground beef for life!  2 pounds with every box!  This deal expires on 9/30/19

BUTCHERBOX premium meats are:

•Antibiotic and hormone free

•100% Grass-fed and Grass-finished Beef, Heritage Breed Pork, and Free-range Organic Chicken

•By partnering with a collective of small farms, they are able to deliver you the best products for less than $6 per meal! 

•FREE delivery! 

 

Click here for the video of what I ordered in my box, and see how the Cedar Plank Alaskan Salmon was made!

RECIPE INGREDIENTS

-2 Wild Alaskan Salmon fillets from BUTCHERBOX

-2 cups jasmine rice

-1 star anise

-3 to 4 cardamom pods

-1 bunch of asparagus

-Grape tomatoes

-2 lemons

-Handful of fresh dill

-Olive oil

-Splash of white wine

-Fresh micro greens

-Cedar plank

-1 TBSP of butter

-2 fresh sprigs of rosemary 

-Seasonings: salt, pepper and garlic powder 

 

PREP

1. Steam 2 cups of jasmine rice

     -add 1 star anise and 3-4 cardamom pods to rice cooker before cooking

2. Cut ends off asparagus and slice grape tomatoes in half 

3. Cut 1 lemon in half (remove ends as well)

4. Cut the 2nd lemon into wheels

5. Finely dice a handful of fresh dill

6. Season salmon fillets with:

   salt, pepper, garlic powder, fresh dill, sprig of fresh rosemary on top, along with a twisted lemon wheel

7. Place salmon (skin side down) on top of a pre-soaked cedar plank

8. Lightly oil veggies and season with salt, pepper and garlic powder

 

COOK

1. Place lemon halves half down on hot grill

2. Place cedar planked salmon on baking sheet and bake on 400 for approximately 9-12 minutes (less time for thin fillets, longer for thicker fillets).

3. Saute butter, olive oil, and a splash of white wine (we used chardonnay) with fresh cut dill

4. Add asparagus spears to hot grill

5. Rotate salmon in oven (after approximately 5 minutes of cooking)

6. Add halved grape tomatoes to hot grill

7. Squeeze half of lemon into sauce and continue to cook medium-low

 

PLATING

* 1 scoop of jasmine rice to slight back corner of the plate

* Asparagus gently laid on top with a minor downside slope

* Salmon rests on top of the asparagus at a slope, showing the fillet

* Halved tomatoes around outside of the plate

* Charred lemon in top corner of plate

* Micro greens in ball, placed on top of salmon

* Spoon sauce around edges of dish with last drops over micro greens

ENJOY!!

XO,

Ashley

@ashleylynlivin

This blog is in partnership with BUTCHERBOX, but all thoughts and opinions are my own.


Comments

No comments posted.
Loading...

Archive
January February March (2) April (3) May (3) June (1) July (3) August September October November December
January February March April May June July August September (5) October (3) November (2) December (1)
January February March April May June July August September October (1) November December (1)
January (1) February March April May (2) June (3) July (2) August September (1) October November (1) December (1)
January (1) February March (1) April May (1) June July August (2) September (1) October November (1) December
January (1) February March (1) April May June (1) July August September October November December