I’m a bit behind on writing this post because I’ve been pretty busy the last few days. Monday night my refrigeration guy was able to come by and I didn’t get home until 7:30, which was a 13 hour day for me. I’m not complaining though because he is always fun to talk with. Tuesday night I ended up getting home late as well and once I was done working out I didn’t have the energy to do anything. I did sit in front of the TV and watched Tori and Dean with Nancy, don’t tell anyone thought! It’s a pretty funny show. Dean cracks me up.
We’ve had a bit of a reprieve at work this week after the large caterings over the weekend. We usually do two to four lunch caterings each day, but for the past two days we’ve only had a few. It’s fortunate in one way as we all needed the rest after last week. Unfortunately the catering business is fifty percent of our revenue so all-in-all it’s bitter sweet! Nice to have a slow few days, but not so nice when you run the totals at the end of the day.
On the positive side I just booked a 200-person lunch for next week which will go a long way in making up any shortfall from this week. Part of the menu will include 80 grilled pieces of lemon-herb chicken. I will definitely have to give Megan the “Chicken Mastery” certificate after this. Hahaha.
So before I get to the recipe I did want to post a few pictures of our place. The first one is from this past weekend when we were putting together boxed lunches. I think we literally had every table in the restaurant and most of the chairs, covered with the boxes.
This one covers a little larger area. If you look to the back left you can see a storage room and the mixer. If you can believe it, I almost can’t, this is where our baker Joannie stands most of the day, in that very tiny spot and makes hundreds of cookies, dessert bars, cupcakes, crisps, pies etc.
So getting back to the reason for this post… a few weeks ago Nancy picked up some cedar planks for me because I wanted to try them out for grilling salmon. Seemed pretty easy. Nancy was going to make corn chowder and I would make the salmon. I stopped at my new favorite place, Whole Foods, and picked up a pound and a half of wild salmon and headed home.
On the back of the plank package there was a recipe for a rub that I changed because I knew it would be too salty. The recipe was super easy and it tasted great. The smoke from the plank was awesome, not overpowering at all. You can find the corn chowder recipe (it was excellent) at Nancy’s blog http://dishingup.wordpress.com.
I will definitely use the planks again with salmon. I didn’t have to worry about flipping the salmon or putting the filets in tinfoil. The flavor was great, cleanup was simple and all in all it was a keeper. I will continue to experiment with rubs and marinades though.
If you have any experience cooking with planks please share them!
Spiced Rubbed Salmon on a Cedar Plank (serves four)
- 3 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 1/2 pounds fresh salmon filets with skin on
- 2 cedar planks
- Honey for drizzling
Soak the planks in water for one to two hours before starting.
Preheat your grill to 350 to 375 degrees, medium-low heat. In a small bowl combine all the rub ingredients. Rub the salmon with a moderate amount of the prepared rub and set aside.
Place the planks on the grill and heat for a few minutes. Using tongs turn over the planks and place one piece of salmon on each plank. Close the lid and cook for 13 to 18 minutes depending on thickness of the salmon. You are looking for an internal temp of 135 degrees. You can also judge by touch and sight. It will be flaky, opaque and fairly firm to the touch.
Drizzle with honey and devour immediately.
Del.icio.us Stumble it Post to Facebook