Rainstorm

Classic Rubbed Planked Salmon with Cucumber Sauce

sideThis dish is as beautiful as it is delicious, so be sure to tag your photo with #RainstormSalmon.

Prep Time: 15 minutes
Cook Time: 12 minutes
Yields: 6 servings

Salmon:

2 1/2 pounds fresh Copper River Salmon
2 teaspoons olive oil
1 1/2 tablespoons Fire & Flavor Classic Rub
1 (11 or 15-inch) Cedar Plank, soaked in water

Cucumber-Yogurt Sauce:

1 English cucumber, seeded and chopped
1/2 cup red onion, sliced into very thin half moons
1/2 cup Greek yogurt
2 tablespoons lemon juice
2 small cloves garlic, minced
3 tablespoons fresh mint
1/2 teaspoon salt

FIRST Preheat gas or charcoal grill to medium-low heat or 350°F. Rub salmon with oil and season with Classic Rub; set aside.

NEXT In a large mixing bowl, combine cucumber and onion. Top with yogurt, lemon juice, garlic, mint, and salt. Fold into cucumber mixture and season with freshly ground black pepper to taste. Set aside while salmon is cooking.

LAST Place soaked plank on grill, close lid and heat for 3 minutes. Using tongs, flip plank and place salmon on heated side of plank. Close lid and cook for 10-15 minutes, depending on thickness of salmon. Remove from grill when salmon is medium-rare or medium-well (fish will continue to cook after removing from grill). Serve with Cucumber-Yogurt sauce.

Cedar Wrapped Salmon with Basil Olive Vinaigrette

sideWe love serving this dish over whole-wheat couscous or quinoa to soak up the delicious vinaigrette. Pair with roasted broccoli for a simple, healthy meal everyone will love.

Prep Time: 15 minutes
Cook Time: 10 minutes
Yields: 4 servings

Vinaigrette:

1/4 cup pitted kalamata olives, chopped
1 small clove garlic, minced
1 tablespoon minced shallots
2 tablespoons fresh chopped basil
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1/2 cup olive oil

Salmon:

4 (6-8 ounce) Copper River Salmon fillets
4 Fire & Flavor Cedar Papers, soaked in water
Cotton string for tying
FIRST In a small bowl, combine olives, garlic, shallots, basil, mustard, honey, lemon juice, and vinegar. Slowly add olive oil, whisk constantly; season to taste with salt and freshly ground black pepper and set aside.

NEXT Preheat outdoor grill or indoor grill pan to medium heat, about 400°F. Season salmon fillets with salt and freshly ground black pepper. Place each fillet in center of soaked paper and drizzle each with 1 teaspoon of vinaigrette. Fold edges of paper in towards fish so that the edges overlap, secure with cotton string.

LAST Place cedar wrapped salmon, seam side down on grill and cook, for 3-4 minutes per side depending on thickness of fish. Remove from grill using tongs and serve immediately with vinaigrette.

Maple Mustard Glazed Salmon

sideSuper easy dish and incredibly flavorful. This recipe is a customer favorite and one of our most requested dishes at home.

Prep Time: 20 minutes
Cook Time: 12 minutes
Yields: 4 servings

3 tablespoons Dijon mustard
3 tablespoons maple syrup
1 tablespoon balsamic vinegar
4 (6-ounce) Copper River Salmon fillets
1 large Fire & Flavor Cedar or Alder Plank, soaked in water

FIRST Place salmon fillets in a shallow dish and set aside. Combine mustard, maple syrup, and vinegar in a small bowl. Season with salt and pepper and pour over salmon making sure to coat both sides. Marinate at room temperature for 15 minutes.

NEXT Preheat grill to medium-low heat, about 350°F. Place plank on grill, close lid and heat for three minutes. Using tongs, flip plank and place salmon directly on heated side of plank. Grill with lid closed for 12–15 minutes until salmon is medium or done to your liking.

LAST Remove salmon and plank from grill and serve.