Summer Grill Night

Last Sunday night all I wanted to do was get the grill fired up (there literally was fire), turn on the oven, and take my time cooking in the kitchen.  When I'm in the mood to cook and have a little extra time, I love to hang out in the kitchen and do my best to create a meal with a little extra flavor and passion. This meal can be made any night of the week, but my favorite night to stay in and eat at home is Sunday.  There is something about the smell of food cooking, a glass of wine already poured, setting the table, and appreciating our home that makes me feel content and whole.  

The potatoes and brussels sprouts are staples in our house, but the cedar plank salmon was something I haven't made in years.  The salmon was fresh caught Alaskan salmon and was meant to be seasoned, placed on the cedar planks, grilled mildly, and served. Although I did not have time to capture this moment on camera, more than half-way through the grilling process our cedar planks caught on fire, and thus, the salmon became smoked cedar plank salmon. A happy accident in my mind and belly, but for those of you not favoring the charred flavor, stand by and watch closely with a spray bottle in hand to keep the planks damp!

Xo,

Laura

Parmesan Brussels Sprouts:

• 1 bag pre-chopped brussels sprouts or 1 pound of whole brussels sprouts
• 1 clove of garlic, chopped
• 1 tbsp of sesame oil
• 1/4 to 1/2 cup of parmesan cheese
• salt and pepper to taste

~Heat oven to 400 degrees Fahrenheit 

~Place brussels sprouts on a non-greased baking sheet

~Mix in garlic, sesame oil, cheese, and salt and pepper with brussels sprouts

~Bake for 15-20 minutes, until golden brown 

Baked Baby Potatoes:

• 20 baby potatoes, chopped in half
• 1 tbsp of sesame oil
• salt and pepper to taste
• Heat oven to 400 degrees Fahrenheit (I baked these with the brussels sprouts)
• Place potatoes in a non-greased baking pan and mix in the oil, salt, and pepper
• Allow potatoes to cook for 25-35 minutes until golden brown and soft

Smoked Cedar Plank Salmon:

• 2 fresh caught Alaskan salmon fillets
• 2 cedar planks
• 1 tbsp low sodium soy sauce
• 1 tbsp tamari sauce
• 1 tbsp olive oil
• 1 tbsp brown sugar
• 1/2 tbsp raw honey

~Allow cedar planks to soak in water for at least 1 hour and up to 4 hours

~Mix in a bowl the soy sauce, tamari sauce, oil, brown sugar, and honey

~Use the sauce to glaze the entire fillet on all sides

~Place the salmon skin side down on the cedar plank

~Have the grill on medium-high heat and place planks in the middle of the grill

~Cook salmon on each side for ten minutes (if you leave your grill unattended, the cedar plank may catch on fire-an awesome mistake for me, but if not for you, stand by with a spray bottle or cup of water to keep plank moist)

Wine Selection:

• Chateau St. Jean Pinot Noir: A trick I learned in Sonoma, CA I was impressed by and thought was cool-if you have a glass of red wine, tip it over your menu, and if you can see through it, it will be good with seafood (and it was!)
• Chateau St. Jean Reserve Chardonnay: A delicious, buttery, white wine to pair perfectly with the salmon (and my meal preparation)  

Bon Appetit!