Summer Salmon Dinner

I made this the other night and realized it is absolutely Blog worthy. It's one of my all time favorites for family and friends. It's a perfect menu for a dinner party with a group of people who have mixed diets.. It's wheat Free, Gluten Free, Dairy Free, and Nut free. So pretty much everyone will enjoy the same meal, except for the odd fish hater. Don't invite them !!

Cedar Planked Salmon, Grilled Asparagus & Roasted Potatoes

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Cedar Planked Salmon

1 Salmon Fillet, about 2 lbs

salt

fresh ground pepper

2 tablespoons lemon juice

Cedar Plank

You honestly don't need much else, but you can add anything from a sprinkle of ginger or some dill, to a couple of tablespoons of your favorite fish or poultry rub.

Directions:

Soak Cedar plank in water 30 min to 4 hours. Min 1/2 hour - have a water bottle ready, to spray plank cause it will likely catch fire on BBQ. 4 hour soak, lost of smoke - no fire.. have the water bottle handy anyway.

Season Salmon with Salt, Fresh ground pepper and lemon juice. Add your favorite Seasoning or rub. Remove cedar plank from water and lightly coat with a little olive oil. Place seasoned fish on plank (fish skin side down) and close grill lid. Maintain temperature at 350F for approximately 20-30 minutes or until fish is opaque and flakes in large chunks.

Serves 4

Grilled Asparagus

1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

Directions:

Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 4 to 6 minutes, or to desired tenderness.

Options: a light drizzle of balsamic vinegar can add some sweetness.

Serves 4

Roasted Potatoes

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 sprigs of fresh Rosemary, leaves stripped.

Directions

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and rosemary. Toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

This recipe serves 8, potatoes always disappear quickly.

I hope to have my own pics going soon, but my kids make it awefully difficult to plate a meal and photograph it. So in the mean time, Pictures borrowed from the following:

1. Salmon Flickr 2 Asparagus My Northwest 3 Potatoes Food Network