posted Sep 30, 2011 8:13 PM by squeezetoy@gmail.com
I'm always looking for ways to cook salmon as I'm always told how good it is for you. Well I tried this one out tonight, takes some planning as you have to soak the cedar planks but man...was it ever good!
Ingredients- 2 (12 inch) untreated cedar planks
- 1/4 cup pineapple juice
- 1/3 cup soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3/4 cup honey
- 1/4 cup packed brown sugar
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
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- 6 (6 ounce) skinless, boneless salmon fillets
- 1 pinch salt and pepper to taste
Directions- Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.
- Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.
- Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.
Squeeze Notes: I did not have any pineapple juice or lemon juice, so I just used orange juice. I also used Bragg seasoning instead of soy sauce. They still turned out great. Next time I think I will try them in the oven. I have cooked with cedar planks many times before, however, I did the BBQ this time and they have this nasty habit of catching on fire! The result was still amazing and it was paired with saffron rice cooked in my pressure cooker. mmmmmmm |
posted Sep 4, 2011 7:16 AM by squeezetoy@gmail.com
This recipes makes me weak in the knees. I could keep eating and eating this and it's so easy.
I combine the following ingredients in a container with a lid:
- 1/4 cup butter, melted (I use coconut oil) - 1/4 cup brown sugar - 1 tbsp soy sauce (I use braag seasoning) - 2 tbsp lemon juice - 2 tbsp white wine
I add my frozen salmon filets, put the lid on and shake. Refrigerate for 1 hour (recommended). I never plan enough to have time for it to sit that long. If my salmon was frozen I let sit on the counter for 30 minutes in the sauce. If it is fresh I'll refrigerate.
Then cook the salmon in a pan. The salmon gets almost candied, it is just amazing. |
posted Aug 1, 2011 6:10 PM by squeezetoy@gmail.com
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updated Aug 1, 2011 6:15 PM
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I guess there is no better first recipe post than our family recipe for crepes. This recipe is not written down, it has been passed from my great grandmother through memory only.
You can start by choosing to whisk the ingredients or use a blender. I whisked for the first few years when I started making these on my own. Then one day I thought I'd try the blender and it was so nice!
1.5 cups milk 1 cup flour 3 eggs
If you whisk start with the milk and gradually add flour while whisking and eggs at the end to avoid lumps. Lately I have been using half whole wheat flour and half all purpose, as well as a tsp of vanilla and a spoon of sugar.
Heat a pan and poor just enough to coat the bottom of the pan while twirling around. As you can tell my day job is not writing cooking descriptions! When the top side starts to look dry, flip. Cook until the other side has browned a bit, feel free to check.
Top with amazing toppings and roll!! mmmmmmmm
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