I’m Slowly Trying New Things
Happy Thursday, Belles & Beaux, and welcome back to my kitchen!
I’ve still been on my healthy cooking kick which has led to so much Lemon Pepper and Italian Salmon that I’ve burnt myself out on it. It has also led to a distinct hatred for Sirloin hamburger meat because there isn’t enough fat in it to properly cook it in a fast amount of time.
However, today I’m here to share a new recipe that I got from an amazing place called Savory Spice. But first a little short background on the shop. Savory Spice has one location currently in the Nashville area that is located in historic downtown Franklin. They’re opening another soon in Nashville. You can head over to their website and find one close to you as well as order online.
But today’s recipe comes from their website with one of their blends made specifically for Salmon. I actually tasted some of the one I used for this and the best way I can describe it is sweet but then you feel the BBQ heat after. It made me really excited to try this. However, I will say that I did this in the oven on a cedar plank so this can be done without the grill. I did include some roasted potatoes with this, but wasn’t in the mood for asparagus as this recommended. Also, for the recipe, I’m sharing their recipe specifically, but I will have also noted what I changed as I was doing a single serving, not multiple servings.
I ended up really loving this recipe when I tried it on Tuesday night, but I definitely think I could have used more of the seasoning when I marinated it because I don’t think it got enough of the flavor. But I was trying to be easy on it as when I first tasted the seasoning, the heat was a lot. I’ll definitely be picking more of this seasoning up and in a bigger bag than what I got! This is definitely going to be on heavy rotation in my life now.
Do you have any recipes that you think I should try? Link them down in the comments and I’ll give them a try!
Bon Appétit!
XOXO,
Trula Marie
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[recipe title=”Pearl Street Cedar Plank Salmon” servings=”3-4″ time=”25 minutes” difficulty=”easy” image=”https://live.staticflickr.com/65535/48714255391_80e3fdcb0d_b.jpg” description=”An upgrade to Salmon with a sweet but smoky taste.”]
I suggest that if you are planning on cooking this to most definitely pick up and soak your cedar planks before you plan to do this. I was planning on having this Monday night and had to go on a witch hunt across Nashville to find a cedar plank.
And since I do not have access to a grill as I live in an apartment, I did this in my oven. You can find helpful tips to cooking with a cedar plank in your oven at Wildwood Grilling.
[recipe-notes]
Credit: Savory Spices.com
[/recipe-notes] [recipe-ingredients]
– 1 Cedar Grilling Plank ( I got mine at Wal-Mart)
– 1lb. Skin-on Salmon Filet
– 1 Tbsp. Olive Oil
– 1 Tbsp. Pearl St. Plank Salmon Rub
[/recipe-ingredients] [recipe-directions]
1. After soaking the cedar plank for a minimum of one (1) hour – four (4) or more is highly recommended -, rub the salmon with olive oil and sprinkle generously with the rub.
2. Cover and let marinate in fridge for 30 minutes or longer.
3. While salmon marinates, preheat grill/gas grill/oven to a medium-high (375 ºF/190 ºC heat with coals banked to one side.
4. Warm the plank for 3 minutes on each side over semi-indirect heat (half over the heat source and half off) until it begins to steam and crackle.
5. Place salmon fillet skin-side down on the plank and cook with the grill lid closed. The time will vary depending on how thick your piece of salmon is.
6. As you cook (this really applies to the grill), you do want the the board to smoke a little and blacken just a little bit on the bottom. If it starts to charr or ignite, then move away from the heat.
7. Cook the fillet for about 30 minutes – depending on thickness- or until internal temperature reaches 135 degrees. Remove from grill, let rest for 5 min., and serve hot.
[/recipe-directions]
[/recipe]
