Summer is finally here and we’re taking advantage of having access to a charcoal grill. We’re also taking advantage of the vegetables and herbs that we planted earleir in the Spring. Our tomatoes are nice and ripen and the yellow bell peppers are finally changing from green to yellow.
We’ve been conducting a bit of an experiment this week trying to eat seafood as our primary protein. Last night we had Shrimp cocktail with home-made cocktail sauce. Earlier in the week, we had seared swordfish with zucchini noodles, feta, herbs and frsh corn. Tonight we opted for cedar-planked Chipotle Lime Salmon. Cooking fish on a cedar plank, is an easy way to keep fish moist while grilling. The planks need to be soaked in water for at least an hour before using. So a little bit of planning and preparation is needed.
Perhaps, its because I’m a food nerd through and through, but I really enjoy checkimg out what vegetables and herbs are ready to harvest, This morning’s survey yielded a handful of cherry tomatoes a yellow bell pepper and cayenne pepper. I augmented the haul with fresh corn, zucchini, onion, a Hungarian wax pepper and a poblano. I julienned all the veggies earlier in the morning and marinaded them with salt, pepper, lime juice, olive oil, and chipotle chili powder. If you don’t have chipotle chili powder, you can use a small piece of canned chipotle and use the remainder for the salmon marinade.
Marinade the salmon fillets for a couple of hours, then place on the cedar planks on a medium hot grill. You should be able to hold your hand over the grill for about 5 seconds, if any less, then the grill is too hot. Depending on thickness of your filets, the salmon should cook in 12-15 minutes.
¼ Tbsp salt
freshly ground black pepper
1 clove of garlic, smashed
1 chili pepper such as serrano or jalapeño
the juice from 1 orange and 1 lime
¼ cup of olive oil
½ of a chipotle chili
Blend all together in a food processor or blender you can add which ever herbs you like. Cilantro and oregano go nicely with the chili and lime. Pour the mixture into a zip top bag and place the salmon in the back skin side up. We set some of the marinade aside, and used that to dress the greens we had with our salmon.