Cedar Planked Salmon with Lemon Roasted Green Beans

Today was our weekly seafood day!  Went by the store this afternoon to pick up some salmon for our grill, and yup…it was on sale!  Not only did I get a pound of wild-caught salmon, but the wild-caught gulf jumbo shrimp was on sale as well…so I had to get it!  Boy, Jason and I really love our seafood feasts.  While at the store I also picked up a cedar plank for the salmon.  This was our first time using one, and it makes a world of difference!  I love it.  We also picked up an organic very dark chocolate bar and ate it on the way home.  I couldn’t help it, sorry, I failed!  Ahh well – try and try again.  NBD.  Life does go on.  I had an amazing work out today so I guess I don’t feel that bad.  Chocolate as a snack on the way home, and a wonderful seafood dinner…could life get any better for us?

 

The salmon was seasoned very simply.  The cedar plank really did all the work.

 

 

 

Ingredients for Marinade

  • 1 lemon, juiced
  • 1/4 c. EV olive oil
  • 3 garlic cloves, minced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper

 

Process

  1. Whisk all ingredients together in a small bowl until well blended.
  2. Pour marinade over salmon, make sure it is fully coated and let it sit in your refrigerator for at least an hour.
  3. Cook the salmon with your favorite method.  If you are using a cedar plank, start by soaking the plank in water for an hour.  This will keep it from catching fire and will help release the awesome flavor.
  4. Once plank has been fully soaked, place on grill over high heat.  Let it sit for 3-5 minutes or until it crackles and begins to smoke a bit.
  5. Place salmon on cedar plank and place lid on grill.  Let cook for 8-10 minutes.

Are we having too much fun with this grill or what!?  I’ve never been happier!  As for the shrimp, they weren’t really planned for this meal, so I quickly came up with a plan.  This afternoon we ate some leftover fajitas for lunch, and I made a fresh tomotillo salsa.  I figured lime juice, jalapeno, cilantro….that makes a perfect marinade for shrimp!  So, after I shelled and de-veined the shrimp I tossed them in a bowl with some of my tomotillo salsa, added some olive oil, salt, pepper, and paprika and called it good!  Those sat in the refrigerator for about an hour and were then skewered and grilled after the salmon.  You can marinate the shrimp in whatever you choose!  Grill them for about 2 minutes a side on medium-high heat.

 

 

By the way, the tomotillo salsa made an amazing marinade!  These shrimp were out of this world; I may have to try this tomotillo salsa or chicken or pork soon and see how it stands?  Always coming up with new stuff around here.

Alongside our salmon and shrimp I made a really simple side in the oven…so I could hang out with Jason outside!  The funnest part of grilling is spending time with each other outside.  We like to enjoy the weather, listen to music, take pictures, visit, whatever.  That is what I consider grilling fun.

 

 

Ingredients for Lemon Roasted Green Beans

  • 1 lb. fresh green beans, cleaned & trimmed
  • 1 tbsp. coconut oil, melted
  • 1 tsp. crushed rosemary
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 lemon, thinly sliced

 

Process

  1. Preheat oven to 400 degrees.
  2. Combine green beans with oil and spices in a baking dish.
  3. Lay lemon slices on top.
  4. Roast for about 40 minutes – tossing halfway through baking time.

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