Fire – Roasted Cedar Salmon Recipe
8 oz. salmon on cedar plank MōMō Italian seasoning sautéed vegetable medley jasmine rice pilaf lemon parsley
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Ingredients
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Main Ingredients
Seasoning and Vegetables
Rice Pilaf
Garnish
Method
Preparation of Cedar Plank Salmon
- 1
Soak the Cedar Plank
Soak the cedar plank in water for at least 1 hour before grilling. This will prevent it from catching fire and add flavor to the salmon.
- 2
Prepare the Salmon
Season the 8 oz. salmon fillet with 2 tablespoons of MōMō Italian seasoning. Make sure to coat it evenly on both sides.
Cooking Vegetables
- 3
Sauté the Vegetable Medley
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups of mixed vegetables and sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.
Making Rice Pilaf
- 4
Cook the Jasmine Rice
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1 teaspoon of minced garlic and sauté for 1 minute until fragrant. Add 1 cup of jasmine rice and stir to coat the rice with the oil. Then add 2 cups of water or broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed.
Grilling the Salmon
- 5
Grill the Salmon
Place the soaked cedar plank on the grill over medium heat for about 5 minutes until it begins to smoke. Place the seasoned salmon fillet on the plank and close the grill lid. Grill for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serving
- 6
Plate and Garnish
Serve the grilled cedar salmon with the sautéed vegetable medley and jasmine rice pilaf. Garnish with lemon slices and chopped fresh parsley.