Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Cedar Plank Salmon With Ginger Dressing

Cedar Plank Salmon with Ginger Dressing

Serves 2

Here is what you need for the salmon:

2 6 to 8 ounce salmon fillets, skinless

2 cups of mixed greens

10 grape tomatoes, sliced in half

2 scallions, chopped

1 medium carrot, shredded

10 slices of hot house cucumber, halved

½ cup of frozen edamame, thawed and rinsed

¼ cup fried shallots (recipe follows)

1 cedar plank, soaked in water for a couple of hours

olive oil

salt and pepper

Here is what you need to do to make the ginger dressing:

3 TBS olive oil

2 ½ TBS rice vinegar

2 TBS soy sauce

1 TBS toasted sesame oil

1 ½ tsp sugar

1 medium clove garlic, minced

2 tsp fresh grated ginger

½ tsp black pepper

Put everything in a jar and shake. Make sure you taste it and adjust to your liking.

Heat up your grill to medium high. Make sure you soak your plank for at least 2 hours.

Brush some olive oil on both sides of the salmon and season both sides with salt and pepper.

Place salmon on plank and put it on the grill, cover. Let the salmon cook about 8 to 10 minutes. Will depend on the thickness of salmon. We like ours medium. You do not have to flip the salmon. Remove the salmon from plank and let rest on a plate for about 5 minutes.

Place the lettuce in a bowl and drizzle with a little dressing then toss.

Assemble lettuce on two plates. Top with the salmon then place the tomatoes, cucumber, carrots and edamame. Next, top with scallions and shallots. Just before you serve it drizzle with remaining dressing or serve with dressing on the side.   Let’s Eat!!

How you make the crispy fried shallots:

In a small pan heat canola oil, enough to completely cover the bottom of the pan, to medium high.   Slice the shallots into thin rings. Toss them in some flour and salt. Shake off excess flour and fry shallots until crispy. Drain on a paper towel.

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