Cedar Plank Grilled Salmon wtih Quinoa Pilaf

Last night we made Ina’s Asian Grilled Salmon using cedar planks.  I served the salmon over a quinoa pilaf with steamed baby bok choy, drizzled with my favorite ginger vinaigrette.

The salmon cooked slowly over the cedar planks which infused the salmon with delicious smokey flavor.  The rich, buttery salmon served over the quinoa pilaf was the perfect combination.   It was so delicious that when my husband left for work this morning, I fantasized about pushing him over and yanking the leftovers out of his hand.   We will be making this again very soon.  Next time though, we’ll need leftovers for two.

Asian Grilled Salmon on Cedar planks, adapted from Asian Grilled Salmon from Barefoot Contessa Parties! 

1 side of salmon, boned with skin on, about 2 – 2 1/2 pounds

2 tablespoons of Dijon mustard

3 tablespoon of soy sauce

6 tablespoons of olive oil

1 teaspoon of minced garlic

2 cedar planks, soaked in water for 15- 20 minutes

Whisk all of the ingredients for the marinade.  Pour the marinade over the salmon and let marinate for 10 minutes.

Place the salmon on the cedar planks and grill over medium heat for 12-15 minutes.

Pull the salmon off of the grill and let rest for 5 to 10 minutes.

Quinoa Pilaf

1 cup of quinoa

2 cups of low sodium chicken broth

2  tablespoons of olive oil

1 yellow onion, diced

3 cloves of garlic, minced

1 cup of diced carrots

1 cup of chopped mushrooms

1/2 t of marjoram

salt and pepper to taste

1 cup of quinoa

2 cups of low sodium chicken broth

Heat the olive oil over medium high heat.  Sauté the onions, carrots, garlic and mushrooms until the onions are translucent, the carrots have softened and the mushrooms have released most of their liquid.  Add marjoram and salt and pepper to taste.

Stir in the quinoa to absorb the flavors of the vegetables.  Add the chicken stock and bring to a boil.  Once boiling, cover and simmer for 10-12 minutes until the liquid has been absorbed.

Adjust the seasoning and sprinkle with fresh chopped parsley.

 
-Andra

Eastern Medicine

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We had Asian chicken noodle soup last night.  I used 8 cups of low sodium chicken broth, sesame oil, soy sauce and ginger for the base.  I added sliced shitake mushrooms, green onions, shredded roast chicken and soba noodles to the base and voilà, I had Asian chicken soup.  (When I make a French chicken soup, I say 你去那里.)

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In addition, I steamed baby bok choy that had been cut in half and drizzled it with ginger vinaigrette.  This dinner took all of about 20 minutes to make.  It was delicious!  -Andra

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