I picked up some salmon fillets at the store for dinner this past weekend and Mike got to try out the cedar planks we picked up at Target on clearance at the end of the summer. To start he soaked the planks in a sink full of water overnight. Then to prepare the salmon he salted it and placed it on the planks with a couple of lemon slices on top.
Then he placed the the planks on the grill. We've never used cedar planks before and I will warn you that they caught on fire towards the end of cooking so be careful if you decide to use them. I don't know of there is some trick to prevent this from happening. The salmon still turned out beautifully and Mike made a foil pouch to grill some broccollini at the same time. It's really tasty if you've never tried it before. In the sign at the store it describes it as a cross between broccoli and asparagus. That's a pretty accurate description. The stem is more tender than broccoli and the floret part isn't as tight.
I also whipped up a tasty roasted red pepper pesto to go on top of the salmon. I had bought some fresh basil from the store that I wanted to make pesto with and I needed to use up the last of a jar of roasted red peppers so I decided to combine them. The recipe came together based on what I had in the kitchen.
2 cups fresh basil
1 big piece of roasted red pepper (around 1 cup)
1/2 cup fresh grated Parmesan cheese
1/3 cup sunflower seeds
2 tsp salt or to taste
1/2 cup olive oil or less depending on the consistency you want for the pesto. I didn't measure.
Combine all ingredients except olive oil in a food processor and pulse until well combined. Slowly add in olive oil while the food processor is running until you reach the consistency you want. It will look like this.
We put a generous amount on the salmon and it was delicious! We also used this pesto on top of some brie and that was really good too.
I may be linking up to these parties: