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Cedar Plank Grilled Salmon with Pasta Salad by Jes Mostek	(1 rating) Rating Details Rate this meal Printable View

Recipes:

Cedar Plank Grilled Salmon by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

You can get a smokey, wood-fired flavor on any grill by using a cedar plank! This is a perfect way to grill salmon-- no flipping means no crumbling and depressingly lost fish. You may want to prepare more than this recipe calls for because you'll love it that much!

Ingredients:

cedar plank

2 lbs.

salmon slab or fillets

olive oil

fresh cracked salt and pepper

lemons

Directions:

In the morning (or at least half an hour before grilling), fill your sink with clean, soap-free water, and put the salmon plank in the water bath. The plank is going to float, getting only one side wet, so here's my trick: put a plate or some other heavy dish from your kitchen on top of the wood to weight it down.

Thaw the salmon, if necessary.

When you are ready to grill, preheat your grill and go inside to prepare your fish:
Rinse the fish and place, skin-side-down on the soaked cedar plank. Brush with olive oil and sprinkle with salt and pepper to taste.

Cut lemons into wedges.

Grill on medium heat for 8-10 minutes, or until salmon flakes easily yet is still moist (cooking times will vary, depending on your grill and on the size and thickness of your fish).

Serve with lemon wedges.

Categories:

Dairy Free
Fish & Seafood
Low Calorie
Low Carb
Low Fat
Main Dishes
Peanut/Nut Free
Quick & Easy
Spring/Summer
Wheat Gluten Free

Tri-Color Pasta Salad by Imani Fuller serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Tri-color pasta salad with veggies, cheese and italian dressing.

Ingredients:

1 box

tri-color pasta

1 bottle

Italian Dressing

1 can

Black Olives

1 slice

red onion

1 whole

cucumber

1 box

cherry tomatoes

1 8 0z

mild cheddar

Directions:

Cook pasta according to directions. Allow to cool.
Chop onion and cucumber.
slice tomatoes in half.
Drain olives.
Chop cheese into small squares.
Add dressing to pasta and let cool.
combine veggies and cheese and set side.
Once pasta cools combine with veggies and cheese.
Serve cold.
Serves 8

Categories:

Pasta/Rice/Potatoes