Salmon is one of my favorite proteins, and I cook it as often as I can, in dozens of different ways. Here I marinated the salmon with freshly squeezed lemon juice, extra virgin olive oil, coarse grain Dijon mustard, honey, salt, freshly ground black pepper, garlic, and a pinch of chipotle powder. Then, after soaking the untreated cedar plank in water for at least an hour, I threw it on a hot grill to heat up for several minutes, then I flipped it over and placed the marinated salmon on top. The cedar adds a delicious, very distinctive smokey flavor, lends itself well to a beautiful presentation, and prevents you from having to worry about the salmon sticking to the grill. I had some zucchini in the fridge so I decided to simply split those down the middle, and tossed them with some extra virgin olive oil, salt, freshly ground black pepper, and garlic, and threw those on the grill as well. A shower of fresh dill and squeeze of fresh lemon juice finishes everything off. It is moist, flavorful, easy to prepare, and packs a little bit of wow factor. Happy grilling!
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