Saturday, February 12, 2011

Cedar Planked Salmon with Parmesan Smashed Potatoes and Roasted Asparagus

Today is mine and my husband's 6 year anniversary.  Wow, 6 years of wedded bliss!  Not a single disagreement or fight!  If you believe that, I've got some oceanfront property in Arizona I can sell you(J/K)!  It has not been perfect but it has been perfect.  You know what I mean?  I am very blessed to be so happily married.  I know this, so I try to make sure my husband knows it to.  I have always said I think he married me because I can cook.  He appreciates a good meal.  I have been wanting to make him this salmon for awhile and I was not disappointed when I did.  It was wonderful.  So flavorful and flaky. This is impressive enough to serve for a special occasion, but it's also easy enough to prepare during the week.  Put the planks into soak in the morning and they will be ready by the time your ready to eat that night.  I served this with Parmesan mashed potatoes (these are so decadent but soooo good!)  and roasted asparagus.

A note about the cedar planks: You can buy cedar planks at Costco, Sam's, Bed, Bath and Beyond. I bought mine at Home Depot in the grill section. If your short on time, you can soak them for 1 hour before use.


2 untreated cedar planks
5 tablespoons vegetable oil
1 tablespoon rice vinegar
2 tablespoon sesame oil
5 tablespoons soy sauce
3 tablespoons chopped green onions
2 teaspoons grated fresh ginger root
1 teaspoon minced garlic
4 single serving pieces of salmon

Place the planks into water to soak for at least one hour, longer if you have time.

Mix together oil, vinegar, sesame oil, soy sauce, green onions, ginger, and garlic in a shallow bowl or large Ziploc bag. Place salmon in marinade and turn to coat. Marinade for at least 15 minutes or up to 1 hour for best flavor.

When fish is ready, heat an outdoor grill to medium heat. Place the planks on the grates. The planks are ready when they start to smoke and crackle just a little. Place the salmon on the planks and discard marinade. Close grill lid and cook for 20 minutes. Turn grill off and live Salmon on grill for 5 more minutes. Fish is done when you can flake it with a fork easily.

Parmesan Smashed Potatoes

  • 3 pounds red new potatoes, unpeeled
  • 1 tablespoon kosher salt, plus 2 teaspoons
  • 1 1/2 cups half and half
  • 1/4 pound unsalted unsalted butter
  • 1/2 cup sour cream
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon ground black pepper

Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.
In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Roasted Asparagus

1 pound fresh asparagus
olive oil
kosher salt
freshly ground black pepper

Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.


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