5-19-2011 Cedar Plank Dijon Salmon

My mother-in-love (mother-in-law) is in town visiting us right now. I didn't want to neglect her by spending all afternoon in the kitchen, so I made a super quick dinner.

While she was scaring the boys as "Pete the Pirate" and a nasty witch, I prepared Cedar Plank Dijon Salmon, Potato Stacks, and Roasted Asparagus. See below for recipes.

We ate our dinner outside, which was a pleasure. The boys sat for all of 5 minutes, and then they were running around the backyard. The highlight was when Prince Hock #1 decided to fly like (in his own words) "Batman and Buzz Lightyear",  and he jumped off his rollercoaster mid ride, he really was flying for a split second.

I forgot to add, that I made these amazing vegan snickerdoodle cookies for dessert. Recipe below.

Pic of our dinner:

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Cedar Plank Dijon Salmon

I can't take credit for this recipe, it all goes to Bobby Flay.
You can find cedar planks at Whole Foods, they were $6.99.
This recipe serves 4.

1 cedar plank (6 by 14 inches)

2 salmon fillets (1 1/2 pounds total)

Salt and freshly ground black pepper

6 tablespoons Dijon mustard

6 tablespoons brown sugar

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.


Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

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Potato Stacks

The idea to make these beauties comes from Kosher by Design Short on Time. I have modified this recipe to my liking.

2 yukon gold potatoes, when buying make sure all of the potatoes are equal diameters
2 red potatoes
2 sweet potatoes
1/4 C. olive oil
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. kosher salt
1/4 t. freshly cracked black pepper
1/4 t. paprika
fresh rosemary sprigs

Preheat oven to 400 degrees. Cover a baking sheet with parchment, or greased foil, set aside.
Scrub each potato. Slice into 1/2 inch slices. Place the potato slices on the baking sheet and drizzle with the olive oil. Sprinkle on the garlic powder, onion powder, kosher salt, pepper, and paprika. Toss the potatoes to evenly coat.

Place in the oven for 20-30 minutes, until somewhat crisp and inside is cooked through.
Make layered stacks using the 3 kinds of potatoes, stick a piece of rosemary through the center from top to bottom to secure. Serve immediately.

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Vegan Snickerdoodle Cookies

This recipe contain pumpkin, which you cannot taste. It makes them moist, and it probably is why these cookies are the best snickerdoodles I've ever had. Makes approx. 5 dozen cookies.

2 sticks of margarine
1 1/2 C. sugar
1/2 C. canned pumpkin
1 flax egg (1 T. ground flax seed mixed with 3 T. water)
1 t. vanilla
2 1/2 C. all purpose flour
1/2 t. salt
1/2 t. cream of tartar
1/2 t. baking soda

1/2 c. sugar
1 T. cinnamon

Cream together the margarine and 1 1/2 c. sugar, until well combined. Add the pumpkin and flax egg, and mix. Add the flour, salt, cream of tartar, and baking soda. Mix until combined and dough has formed.

Place this mixture in the refrigerator for 2 hours.

After 2 hours, Mix together 1/2 c. sugar, and cinnamon in a smal bowl. Preheat the oven to 350. Line a sheet pan with parchment, or a silpat.

Scoop out tablespoon size balls, and roll in the cinnamon sugar mixture. Place on the sheet pan 1.5-2 inches apart.

Bake for 12 minutes.

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Now I am going to be social and join the conversation King Hock and his mom are having. I can hear them talking in hushed voices (because the boys are asleep), but I am wondering what they are whispering about (maybe me? haha!)

Good Night!

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