Sadly we are nearing the end of BBQ season. Traumatizing, I know. Who doesn’t like the fact that with a BBQ there are almost no dishes and all you really have to do to clean up is scrub the racks and put the cover back on. Normally the BBQ is my husbands domain, as I think it is for almost every man (at least they like to think so lol). I will not take away from my husbands BBQ skills because they are very good and I always love it when he cooks something up for me. However, I am not entirely sure when this gender role was established in our society.
For the most part, our society associates women with cooking in a kitchen and men at the BBQ cooking on an open flame as a more or less traditional role. You can almost picture it can’t you?! That stereotypical image of a woman in her kitchen surrounded by her friends while she cooks and sips her wine, oh and don’t forget the gossip that is unfolding as well. Meanwhile… the husband is outside in the yard, proudly standing in front of his BBQ, wielding tongs in one hand and a cold beer in the other while reliving sports greatest moments with his buddies to the smell of sizzling steak. Personally I think it goes back to the time of cavemen. Picture the cavewoman, sweeping up the cave to make it tidy and prepping her foraged food while the caveman proudly comes home with his kill just in time to roast it over a flame. Yup, I am going with that one, that’s where all this stems from lol. Since we are eating Paleo right now or in some circles “like a caveman” that explanation just seems to fit even more.
All stories and theories aside, lets get to last nights dinner of Cedar Plank Salmon. I did not abide by the traditional gender roles described above however and I took charge of the BBQ. Who says women can’t grill huh? 🙂
- 1/2 Salmon (filleted and approximately 14″ long with skin on)
- 1 Cedar Plank
- 4 Tbsp Fresh Dill (finely chopped)
- 4 1/2 Tbsp Spicy Brown Mustard
- 1/2 Tbsp Honey or Agave Syrup *optional for strict paleo
- Juice from 1/2 Lemon
- 1 Clove Garlic (minced)
- 1 Tsp Pepper
- 4 Tbsp Water
- 2 Tsp Olive Oil
- Soak your plank in water for at least 2 hours. (If you do not do this it will burn on the grill)
- Rinse your Salmon and place it skin down on the plank.
- Pat it dry with paper towel.
- In a bowl mix the dill, mustard, lemon juice, garlic, pepper, water and olive oil.
- Pour your mixture over the Salmon making sure it is covered evenly and on the sides as well.
- Heat up the BBQ and leave it on a low setting. Check on it every couple of minutes to make sure the cedar isn’t burning.
- Place your plank with the Salmon onto the bottom rack and cook for 20 – 25 mins. Time will vary depending on how thick the Salmon is. After 20 minutes you can gently cut into the thickest part of the fish. If it flakes away nicely it is done. If not leave it in for a bit longer.
After a hectic couple of months I am finally back in the swing of things. I doubt anyone was waiting in suspense for my next recipe but I hope this one will not disappoint. I have had a lack of good dinner ideas lately so dinners around our house were rather uneventful the past few months.
It is weird how inspiration just sort of hits you sometimes though, after almost two months of cooking the same old thing I was struck with a random idea for Salmon. This came across my mind around 11:00pm the other night while being unable to fall asleep. We had recently found out that we will most likely be going to Quebec next summer for a visit. This in turn got me thinking about Maple Syrup since my husbands family produces some of the most amazing Maple Syrup, needless to say our house is an Aunt Jemima free zone. Not wanting to waste some high quality syrup I knew I had to put it to use on some high quality Salmon. Living on the West Coast where Salmon is a staple, this was not very hard to do. My mind kept racing about different ways to use the syrup on this Salmon and slowly I developed a plan.
When making this last night I was honestly nervous. I had no idea if this would work or if I would be throwing away $20 worth of salmon not to mention the Whiskey and our precious Maple Syrup. After taking it out of the oven and taking our first bites I knew that my late night “lightbulb” moment had panned out! It was delicious and my husband has already told me that I have to make this again soon! I hope you will enjoy my random strike of inspiration as well.
- 4 pieces of Wild Salmon (I used center pieces with the skin on)
- 1 Medium Shallot (finely chopped)
- 1 Large Organic Garlic Clove (finely chopped)
- 2 Tbsp Unsalted Butter
- 1 1/2 Shots Whiskey (I used Jameson)
- 4 1/2 Tbsp Maple Syrup (I used Grade “A”)
- Sea Salt and Pepper to taste
- Fresh Lemon Juice
- Rinse your Salmon and place it skin down on a lightly buttered baking dish. Pat the fish dry, squeeze a bit of lemon juice on it and crack some fresh pepper on it.
- In a Medium sauce pan, melt your butter and toss in the shallot. Cook over medium heat until it turns golden and toss in the garlic and a bit of salt.
- After about a minute, deglaze the pan with the whiskey. Cook for about 2 minutes to allow the alcohol to cook off.
- Add in the maple syrup and bring to a boil.
- Set aside and let it cool.
- Once the syrup and onions have cooled pour the mixture over the fish. I let mine site for about 15 minutes in the “marinade”.
- Heat your oven to 425 degrees. Place your fish in the oven uncovered and bake for 25 minutes.
- Let it cool a bit and serve.