Embrace the Smokiness: Cedar-Planked Salmon with Asparagus 🐟🌱 - Thursday, Week 37

Introduction

Elevate your grill game to new heights with Cedar-Planked Salmon accompanied by fresh asparagus. The cedar planks infuse the salmon with an irresistible smoky aroma that perfectly complements the natural flavors of the fish. Meanwhile, the asparagus adds a crisp, earthy note that balances the richness of the salmon. Get ready to amaze your taste buds this Thursday night!

Ingredients

• 4 salmon fillets, about 150g each
• 2 cedar planks, soaked in water for at least 1 hour
• 400g asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 lemon, sliced
• Salt and pepper to taste
• Fresh dill for garnish

Instructions

1. Preheat the Grill: Preheat your grill to medium-high heat, around 180-200°C.
2. Prepare Cedar Planks: After soaking, place the cedar planks on the preheated grill for about 3 minutes per side to heat them up.
3. Season the Salmon: Drizzle olive oil over the salmon fillets and season with salt and pepper.
4. Arrange on Planks: Place the salmon fillets on the cedar planks, skin-side down. Add lemon slices on top.
5. Grill the Asparagus: While the planks are heating, toss the asparagus spears in olive oil, salt, and pepper. Place them directly on the grill.
6. Cook: Place the cedar planks with salmon on the grill and cover. Grill for 12-15 minutes or until the salmon is cooked to your liking.
7. Check Asparagus: The asparagus should be grilled until tender, which usually takes about 8-10 minutes.
8. Garnish and Serve: Once the salmon and asparagus are done, remove them from the grill. Garnish with fresh dill.

Wine Pairing

For a delightful complement to this grilled masterpiece, consider pairing it with a New Zealand Sauvignon Blanc or a light French Chardonnay. These wines offer the crispness and acidity needed to enhance the smoky and earthy flavors of the dish.