Recipe(tried): Cedar Planked Salmon, Spinach Salad with Warm Pecan-Crusted Goat Cheese and Oran

After trying, unsuccessfully, to find cedar planks for grilling, for DH for Father's Day, I found them in my "own backyard" at Bread and Circus, our local whole foods grocery store yesterday. They also had just gotten in, yesterday, Wild King Salmon from the Pacific Northwest, so I was one happy lady:-)! I opted for the King Salmon rather than the farm-raised Atlantic Salmon this time since Cedar Planked Salmon is a recipe from the Native Americans of the Pacific Northwest. If you want to try this recipe, these cedar grilling planks can be ordered from Chinook Planks in Seattle, Washington. They are around $15.00 for 4 planks. They also have planks that can be used in your oven. The phone number is 1(800) 765-4408. Their URL is www.chinookplanks.com. (Incidentally, Chinook Salmon is some of the best you can buy. If you are ever in Seattle, you can get a whole Chinook Salmon packed on dry ice to bring home with you. Yum! ) Our salmon was delicious:-)!! The recipe is the one that comes with the cedar grilling planks. I do think you could use the recipe even if you don't have the cedar planks. You would just end up with a slightly different flavor. You could also use mesquite, hickory or some other soaked wood chips when you grill your salmon but I think the cedar planks give a more delicate flavor than mesquite or hickory chips. Even though there is brown sugar in the recipe, it was not overly sweet. Overall, the flavor was very delicate and did not overwhelm the taste of the salmon, just enhanced it, I think.

Cedar Planked Salmon

2 Tbl. canola oil
1 Tbl. soy sauce
3 Tbl, choice of chardonay, bourbon, or whiskey (We used bourbon - DH's choice)
1/2 tsp. ground ginger
1 Tbl. brown sugar
Freshly ground pepper to taste
2 lb. salmon fillet (We used 2, 6 oz. center-cut salmon fillets with the skin on.)
1/2 tsp. freshly squeezed lemon juice

Combine all liquid ingredients in a bowl; reserve the lemon juice. Blend and set the marinade aside.
Remove any pinbones from salmon. (Most often, your fish monger will do this for you.) Leave whole or cut individual servings. Place into a shallow dish, add marinade and turn to coat. Cover and let sit for 20 minutes.
Preheat plank, which you have previously soaked in water for at least 20 minutes and as long as 4 hours. Carefully lift lid on grill and place salmon, skin down, on plank. Return the lid and let hot-smoke for 8 to 10 minutes or until done.
Glaze: Transfer marinade to a small sauce pan. Gently simmer on stovetop until reduced by half. Remove from heat and add lemon juice. Brush or drizzle on salmon before serving.

Spinach Salad with Warm Pecan-Crusted Goat Cheese and Orange Vinaigrette Serves 4

3 small navel oranges
1/3 c. pecans, chopped
6 oz. log of goat cheese (If you don't like goat cheese that is overly strong, ask your cheese person which of the brands they carry is the youngest - which has been aged the least time. The younger the goat cheese, the less strong and tangy it will be.)
1 lb. baby spinach
1/4 c. orange vinaigrette

Preheat oven to 350 degrees F. Slice goat cheese into 4 pieces, 1/2 inch thick. Shape each slice to form a disk. Pat oecan pieces on both sides. Bake 5 minutes. Toss spinach and orange slices in vinaigrette and arrange on plates. Add one goat cheese slice to each.

Orange Vinaigrette

1 Valencia (juice) orange, zested for 1 tsp. zest, then squeezed for juice
1/2 c. fresh, squeezed orange juice (I got this amount from 1 juice orange)
2 Tbl. Champagne vinegar, or lemon juice
1 Tbl. sugar
Salt (I used about 1/4 - to 1/2 tsp.)
2/3 - 3/4 c. canola oil

Process the orange juice, orange zest, vinegar or lemon juice, salt and sugar in a blender briefly. With blender running, slowly add the oil until smooth. Store covered in the refrigerator for up to 1 week. Makes about 1 1/4 cups

I also served baked potatoes and steamed asparagas with this meal.