Summertime and grilling go hand in hand. Even more so when my wonderful BF is here to help me divide and conquer on dinner prep. Tonight’s dinner was a great team effort and if I do say so myself, one of the better things we have put together in a while! A combination of Cedar Plank Salmon with a Soy Thyme Marinade, Grilled Potato Salad with a Lemon and Scallion Vinaigrette finished with a dessert of Grilled Pineapple Glazed with Whiskey Peach Jam with Whipped Cream and Mint. Such a nice way to spend a Sunday evening while preparing for the week ahead! The cedar plank really adds a special flavor to salmon without being overpowering. You will also see some lovely caramelization on the fish. The potato salad has a fantastic heat from the jalapeño with brightness from the lemon and scallion. We also included some grilled bell pepper to round out the plate. Finishing with the pineapple gave the perfect sweet way to end the meal. Enjoy a healthy but flavorful meal; great for a group or just a quiet meal for two. Enjoy the week ahead!
~Kelly
Cedar Plank Salmon with Soy Thyme Vinaigrette
1 Lb Wild Salmon
4 T Soy Lime Marinade from Sisters Pantry (You can sub soy sauce and lime juice with some crushed garlic and/or grated ginger)
1 Sprig of fresh thyme
1 Cedar Plank, soaked for 1-2 hours
Place soy & thyme in a zip top bag with the salmon. Allow to marinate in the refrigerator for 30 minutes to several hours. Pre-heat grill to high temp. Place Cedar plank on the grill with the salmon on top. Close the lid and allow to cook for 15-17 minutes. Remove from the grill and serve immediately. Enjoy!
Grilled Potato and Scallion Salad with Lemon Vinaigrette
1 1/2 pounds fingerling potatoes
Kosher salt & Freshly ground black pepper
4 scallions, thinly sliced
1/4 cup extra-virgin olive oil, plus more for brushing
2 tablespoons rice vinegar
Juice of one lemon juice
1 small jalapeño, stemmed, seeded, grilled then thinly sliced
In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until just tender, about 15 minutes. Drain and let cool slightly, then halve lengthwise. Meanwhile, light a grill or preheat a grill pan. Brush the potatoes with oil and season with salt and pepper. Grill cut side down over high heat until lightly charred, 3 to 5 minutes. Transfer to a plate. In a large bowl, whisk the 1/3 cup of olive oil with the vinegar and lemon juice. Add the scallions, jalapeño and potatoes and toss well. Season with salt and pepper and toss again. Serve warm or at room temperature. Enjoy!
Note: I improvised a bit since our store did not have fingerling potatoes. Since the small boiling potatoes I used were small, I wrapped them in foil cut side down to save myself from turning a thousand tiny potatoes on the grill. This was still a fantastic dish, but the grill marks and char would add something. The original recipe grilled the scallions as well, but I liked the bite of the fresh scallion.
Grilled Pineapple with Peach Bourbon Jam, Whipped Cream and Fresh Mint
1 Pineapple, cleaned and cored, cut into 1-2″ sticks
2-4 T Whiskey Peach Jam
Whipped Cream to taste
Place pineapple in foil and cover with peach jam. Grill pineapple until tender, juicy and beginning to caramelize (about 10-12 minutes). Place 1-2 sticks of pineapple per plate, garnish with whipped cream and fresh mint. Enjoy!
**All opinions are my own and I was not compensated for any recommendations in this post. These are things I enjoy and use in my kitchen!
