Ah Cyber Monday. Much better than Black Friday if you ask me. First of all, no lines, no brainer. Second, I can do all my shopping while working on the bajillion other things I have on my to-do list. Not to mention, I am finally feeling a little recovered from all my Turkey Day gluttoness. December is host to so many parties, which includes tons of eating and drinking, and welp, come January, yikes says the scale. I rounded up a few tips for staying skinny during the holidays last year, but I also like to include some healthy recipes throughout the holidays, that still taste festive like this arugula salad with grilled chicken and pomegranate.
Another thing I have been wanting to try and finally did, was grilling fish on a cedar plank. Ok I get it, it’s not that hard, but something I just never got around to. And of course after trying it, I kept asking myself what took me so long! I used a handy trick and soaked the cedar plank in red wine instead of water. The flavor of the wine just adds more aromatics to the plank , thus flavoring the fish even more!
For this recipe you’ll need:
1 lb fresh sockeye salmon
1 tablespoon of the following: unsalted butter, fresh rosemary, fresh garlic, shallots, fresh lemon juice
1 teaspoon kosher salt
2 cups red wine
cedar plank- you can pick this up around the meat counter in the grocery store
Mince the rosemary, garlic and shallots.
Soak the cedar plank for 2 hours in red wine, or water, whichever you choose. When you are grilling, keep a spray bottle with water near just in case there are any flare ups. I didn’t have this problem, but better safe than sorry!
Isn’t she beautiful?
Spread one tablespoon of butter over the top of the salmon. Then put all the fresh herbs on top. Squeeze the lemon juice and place the filet onto the cedar plank. Grill over medium flame for 12-15 minutes or until the center of the filet if cooked to your liking. I like mine a little on the rare side, but this will taste good if cooked all the way through.
Once finished grilling, serve immediately. I also grilled asparagus and mushrooms to serve as a side with this dish. I used a balsamic reduction to dress them and it was the perfect compliment! I love this light and easy dinner for those few nights we have in this season.