I do not inherently like to fish but I have done some fishing in my life, both for actual fish and for arbitrary inquires to life’s conundrums. I love to eat fish, or at least I used to love eating it quite a lot. I used to cook fish, more nights than not.
These past years since I last wrote here, in my little corner of the internet, my tastebuds, appetite and desires for cooking have gone through several resets. It has been a long time since I have occupied this writing space and a lot of life’s contradictory events that tend to happen to one during a lifetime have, in fact, occurred for me within a short span. My desire to cook and eat the foods I once loved did not exist anymore, which was very troubling for someone who used to live to eat. I have slowly come back to my old self again and most notably, just recently for me, I have finally, once again, had the desire to eat (and cook) fish (whew)!
On Thursday I was gifted a very fresh, rather large piece of fresh king salmon. It came unexpectedly from my hardwood flooring installer, George (who I highly recommend if you are in need of anything to do with hardwood floors and live in the Seattle area). So here I was, a sunny afternoon and a beautiful slab of freshly caught salmon; only one thing to do. Get out my cedar plank and give it a spin. This was a peak salmon experience.
PrintCEDAR PLANK SALMON, FRESH PEACH, CORN ON THE COBB AND BUTTERED BREAD
Tangy mustard glazed salmon cooked on a cedar plank for that oh-so-perfect smokey flavor and fuss-free grilling. Topped with peak-of-season fresh peaches; served up alongside freshly grilled corn and a slab of buttered bread, just perfection.
- Prep Time: 10 minutes
- Cook Time: 25 -30 minutes
- Total Time: 35 - 40 minutes
- Yield: 4 1x
- Category: Seafood
- Method: cedar plank
- Diet: Low Fat
Ingredients
1 1/2 lbs (or approximately 6 oz per person) Fresh King Salmon, skin and bones removed
2 TB Dijon Mustard
1 TB Orange Blossom Honey
1 tsp Smoked Paprika
1 Lemon, thinly sliced
Salt and Pepper
Olive Oil
(4) Fresh Corn Cobbs
(1) Large Fresh Peach, Skin Removed
(4) Slices Potato Bread
Butter
1 Cup Baby Arugula + Spinach Mix
Instructions
Prep your board! On a sheet pan with edges, fill with water and add a tablespoon of kosher salt (or so) and put your plank in the water, weighed down with an object (such as a can of tomatoes or a drinking glass). If there is room, add your corn to the water too (or alternatively, put corn in a separate bowl of water).
Once you have prepared your fillet by removing the skin, and tweazering (yes, that is a word) out the bones, rinsed and patted dry: using your fingers, sprinkle with a dusting of sea salt and freshly grind over some pepper. Slather each fillet with the mustard, drizzle with honey, then sprinkle with the smoked paprika.
Heat the grill until 400 or more degrees.
Empty the water from the sheet pan and put the plank on the grill, lid closed, for 5 minutes or until you smell the scent of cedar.
Remove the plank, drizzle the burnt side with olive oil and add the salmon.
Drizzle the salmon with olive oil and top with the lemon slices.
Turn the middle two burners off (for indirect heat) and place the plank on the grill over the indirect heat. Put the Corn on the rack above and close the lid.
Cook for 15 minutes before checking in on the salmon. I like mine medium rare but cook to your liking and remove the plank from the heat along with the corn.
Remove the husks and silks from the corn.
Slather four bread slices with room temperature butter (whipped if you like).
TO PLATE
Put three to four lemon slices down on each plate and top with a salmon fillet
scatter some peach slices over (scantily on top or to the side)
Tuck a handful of greens under each fillet
Add a slice of buttered bread and a corn cobb to each plate
Enjoy + Cheers!
Notes
If you don’t have Orange Blossom honey, you can use whatever you have; I just happen to love the subtle nuance that the orange blossom honey provides.
King Salmon if preferred and from the middle is most desired. You can keep it in one piece or, to make it easier to plate, cut into (4) equal size fillets. Your seafood monger might be willing to do this for you.
I don’t always soak my corn before grilling, often times I just rinse well under water before adding to the heat. Use your judgement and discretion. The corn is sweet and perfect without the addition of salt or butter. The corn and silks slide easily away so no need to do much else other than let them steam within their natural packet.
Keywords: cedar plank salmon, corn-on-the-cobb, fresh peach, king salmon, no-fuss seafood
On another, life-changing note, we had both a loss and have a new addition to our family last year. Dear Winston passed last August and then we brought home sweet Milo in September. We are pretty sure this was by some cosmic plan (?).
Introducing Milo – shhhh, don’t wake him; more later.