Mondays can be tough. Especially during the summer when the days are long and warm, the kids are out of school, and your Instagram feed is overtaken with photos of your friends sipping fruity drinks on faraway beaches.
In an effort to lessen the existential blow of the start of another work week, the @cookesinthekitchen household has declared that Monday will hereby be referred to as Salmonday. If you're not on board with this initiative now, you will be by next Sunday night.
STAR OF THE SHOW: Baby Clydesdale Lemongrass BBQ
There are many ways to make salmon, but once we discovered cedar planks, we’ve never looked back. You can find cedar planks in most grocery stores, but the cheapest we’ve found is at Sprouts.
REALLY IMPORTANT NOTE: Before cooking anything on a plank, be sure to soak those planks in water!!!!! Did you know putting dry wood on a hot grill will cause your home to burn to the ground in complete and utter shame and embarrassment? It will. Soak those planks in water. It even says it on the actual planks. And soak for them for over an hour.
Next up is the fish. Our preferred salmon is the Atlantic variety. Though you’ll often see an entire filet in the display case, just ask the fishmonger to slice off 1-2 inch filets. This fish tastes like butter when cooked properly on the grill.
For a marinade, we used Baby Clydesdale Lemongrass BBQ. Slather it on there - don't be shy.
After soaking your planks, place your marinated salmon filets on top and proceed to place the whole apparatus on your hot grill. Set your timer for 20 minutes, close the hood of the grill, and get to your other tasks in the kitchen. Seriously, you do not need to do anything else. Just let that salmon be.
You do you when it comes to the sides, but we chose broccoli, cauliflower, and black rice. We so fancy!
Slice the cauliflower and broccoli up so that you have a nice array of florets. Place them in a baking pan and slide it into a hot oven (preferably 375 degrees), and let it cook for about 45 minutes. It’s always nice to drizzle some EVOO (extra virgin olive oil for the cooking novices) and salt and pepper on your veggies when baking. So, based on the whole timing thing, you probably should have your veggies in the oven before putting the salmon on the grill.
As for the black rice, it always comes in a package that explains how to cook it. It’s also high in antioxidants.
- Cedar Planks: found in most local grocery stores
- Salmon: one pound of Atlantic salmon, preferably cut into 1-2 inch filets; Baby Clydesdale Lemongrass BBQ
- Veggies: head of cauliflower; head of broccoli; EVOO; salt and pepper
- Black Rice: found in most rice aisles at your local grocery store ☺
- Salmon: After soaking your cedar planks in water for an hour, place the marinated salmon filets an inch apart on the planks; feel free to add some additional Lemongrass BBQ; place on a hot grill and close the lid for 20 minutes; you can slice it open at the 20 minute mark to see if it’s to your liking
- Veggies: place the florets into a baking pan and drizzle with EVOO and S&P; bake at 375 degrees for 45 minutes
- Black Rice: see package for cooking instructions