Parmesan Crusted Grilled Cedar Plank Salmon

I’m a big fan of seafood, as all Pacific Northwest girls are.  Growing up, we enjoyed freshly caught crab straight out of Puget Sound and steamed clams with drawn butter that we dug up ourselves and ate with very blistered hands!  With Washington being so close to Alaska, the freshest, most delicious fish are widely available, including my very favorite, salmon.  There are so many ways to prepare this amazing fish, but the best way is to keep it simple.  Adam simply adds salt and pepper before grilling the salmon on cedar planks, and then finishes it off with parmesan. Add some yummy sides and you’ve got a dish perfect for pairing with a crisp Pinot Grigio and a warm summer night!

Shopping List

This meal is as healthy as it is delicious!

• 2-4 wild caught salmon steaks (we found an incredible wild caught Copper River salmon filet and cut it into steaks)
• 2 cedar planks (submerged for at least 2 hrs. under water)
• 4 cloves minced garlic (divided into two ramekins containing 2 cloves each)
• 1 shallot finely chopped
• 1 1/2 Cups arborio rice
• 3/4 Cups of dry white wine
• 5 Cups chicken stock
• 3 Tbs unsalted butter
• 1 1/2 Cups grated parmesan
• 3 Tbs extra virgin olive oil
• 1 Lb. fresh spinach leaves
• 1/4 Cup – 1/2 Cup heavy cream (feel free to use half & half or whole milk)
• kosher salt
• freshly cracked pepper
• 3-4 Cups pomodoro sauce heated, and then pulsed in food processor for approximately 5-10 seconds. (See our Chicken Parmesan recipe http://atoasttomirth.com/2014/05/27/chicken-parmesan/ for the ingredients for our pomodoro. This sauce was waiting for us in the freezer).

Preparation

(Serves 2-4)

• Preheat oven to 355º F
• Melt butter in a dutch oven on medium heat on the stove. Sauté shallot for 1-2 minutes. Add two cloves minced garlic, and sauté for another minute.
• Add arborio rice, wine, salt and pepper. Cook for approximately 3-4 minutes. Add 4 cups of chicken stock. Cover the dutch oven, and place on the middle rack in the oven.

This salmon was just beautiful

• Salt and pepper the salmon steaks, and place salmon steaks on the pre-soaked cedar planks  leaving  enough space for air to circulate around each steak while on the grill.
• Preheat the grill to approximately 400º.
• Place cedar planks on grill and grill 10 minutes for every inch of thickness on the salmon steaks (measured from the thickest part of the steak). This will give a perfect medium.
• Remove from grill, and place steaks on cookie sheet covered with foil, and liberally cover  each steak with approximately 1/2 Cup parmesan total.

Salmon steaks grillin’ on their cedar planks

• Add olive oil to a pan over medium heat. Sauté the remaining 2 minced garlic cloves for approximately 1-2 minutes.
• Add the spinach, salt and pepper,  and sauté until wilted (approximately 5 minutes).
• Add cream and incorporate into spinach. Cook for an additional 1-2 minutes, and remove from heat.

Popeye would go gaga over this treat!

• Remove arborio rice from oven, and add remaining cup of chicken stock, and parmesan.

Easy oven risotto

• Place salmon steaks in oven until parmesan is melted.

Parmesan crusted salmon steak

• Plate the salmon steaks on top of the risotto. Add a generous portion of the pomodoro and spinach, and ENJOY!!

Finished Product!!

Restaurant quality at home!