This is my favorite salmon recipe and I wanted to have one more BBQ night before it's starts raining again. I'm also trying to make food high in protein because Beck is doing the second grade standardized testing that all California schools require. I really want Beck to preform well as a reflection of his excellent teacher and his school! He has been going to bed early (7:30) and I've even been making Saturday style breakfast (pancakes, waffles, the like) in the morning before school. Tomorrow we are having chocolate chip sour cream waffles...if I can get up early enough, we'll see!
- Soak cedar plank for at least 3 hours
Ingredients:
- 1 lb salmon filet
- 1 cup mint leaves
- 1 cup flat parsley leaves
- 1 small shallot
- 4 cloves of garlic
- 2 ts salt
- 1 ts black pepper
- 1/4 ts grated ginger
- 1/2 cup juice of fresh lemons
- 4 tbs evoo
- 2 tbs honey
- 4 tbs minced tarragon
In food processor, mix garlic and shallot with lemon juice and evoo.
Pulse until a fine paste.
Add honey, mint and parsley, along with salt and pepper and continue to pulse until incorporated into watery pesto like consistency.
Marinate salmon for about three hours.
Remove fish from marinate and dispose of marinate. Rub filet with evoo and top with salt, pepper and minced tarragon.
Place salmon on plank, skin side down. BBQ for about 35 minutes at 350 degrees.
Salmon is done when flakes easily.
I served the salmon with green bean almondine and a yummy salad. Even made glazed walnut for the salad! But that is another recipe..maybe later...I'm tired. Cheers!
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