As this Corona virus lock down continues in California, food boredom is something that all of us will have to contend with. The supply chains still aren’t back to normal which means we can’t just go and get fresh ingredients whenever we fee like it. But you don’t need a ton of ingredients or time to make food that is delicious and sounds much fancier than the effort needed to create them.
Cedar plan salmon falls into this category. When you look at the presentation, its seems fancy, but really it’s far from it. All it is at the end of the day is you grilling a piece of fish, salmon in this case, on a wet plank of cedar.
The end result is a fish with a light smokey finish that looks and tastes great. This recipe is for Salmon, because that is what we had in the fridge. If, because of the shortage, you don’t have salmon feel free to substitute with other fish. I have personally also cooked yellowtail this way and it came out great.
I would suggest using fish that have a bit firmer flesh and thicker cuts for best results. It’s not that thin filets can’t work, you just need to watch them. If you don’t have cedar planks they are still very available here.
Super Easy Cedar Plank Salmon Recipe
This meal is super easy to do and is very quick to cook. What makes this recipe special is the light smokey flavor that the Cedar plank imparts to the Salmon which is already delicious.
Ingredients
- 2 Cedar Planks
- 2 filet Salmon
- 1 Salt
- 1 Pepper
- 4 tbsp Melted Butter
- 1 Onion Powder
- 1 tsp Green Onions (chopped)
Instructions
Soak the Cedar planks in water. Ideally you want to do this for a few hours before you start cooking, but i have soaked them for 15 minutes before while i prepped and it turned out fine. The soaking will reduce the odds of the cedar plank catching fire on you in the grill.
Chop your greed onions and leave them aside for later. Melt a half stick of butter and set it aside for later. If it's starts to get solid just crank the heat up again to quickly melt it.
Put the Salmon Filet's on the Cedar plank and season them with Salt, Pepper and the Onion powder. I always eyeball this based on who i know is eating the fish and how much seasoning they typically like.
Crank your grill up to 375 degrees or so. Place the plank in the grill. Make sure to open the grill frequently to check on the fish. The soak should prevent the outright burning of the plank, but if you see an edge catch fire, put out with the spatula and move the plank to a different sport of your grill.
Better with Wine, take your pasta to the next level with this easy recipe
Aside from being delicious, the best part about pasta is that most people have it in their pantry because it keeps for so darn long. But eating the same thing over and over can get boring. And while it’s easy to pop a jar of pasta sauce and make dinner it’s not something that is exciting. This recipe takes your pasta to the next level with the power of red wine.
What’s special about this recipe is it’s relative simplicity in terms of the number of ingredients and prep time.
As we alluded to in the first paragraph, the star of the show is the wine. We use a Chianti, and I recommend using a good bottle of Chianti Classico if you can find it, but you shouldn’t have to spend more than 15 dollars. Feel free to substitute any drier red wine into the recipe if you can’t find a Chianti.
As you’ll see in the recipe, the key to this recipe is letting the sauce simmer for at least an hour to really let the flavors mix. I hope you enjoy this as much as we do.
Check out a picture gallery of the steps below:
Wine Sauce Penne pasta recipe
Equipment
- Pot x 2
Ingredients
- 1 Shallot
- 4 cloves Garlic
- 2 Cans (large) Tomato Sauce (15oz)
- 1 Can Tomato Paste
- 1/2 Bottle Red Wine (Sangiovese)
- 1 Package Pre-Sliced baby bella mushrooms
- 2 tbsp Olive Oil
- 1 Salt & Pepper
- 1 box Penne Pasta
Instructions
- Chop the Shallots and Garlic until they are finely minced
- Sauté the shallots, garlic and mushrooms in your first pot and season them to taste with salt and pepper.
- Keep cooking until the mushrooms are soft and the onions are translucent. Remember to stir frequently.
- Add in your one can of tomato paste and stir it into the mushroom, garlic and shallot mixture.
- Add the two cans of tomato sauce
- Fill one of the empty tomato sauce can to the top with water and add the water to the pot.
- Stir the ingredients in the pot. Raise the heat to a high simmer and let the sauce reduce for 30 minutes.
- Add your red wine into the sauce and stir. Let it it simmer and cook for about 1.5 hours. (The longer you let it simmer the more the flavors mix)
- Cook your Penne pasta to the package directions
- When your Pasta is ready, pour the sauce on top, throw some parmesan cheese on top and ENJOY!