Ingredients
- Cedar planks available in seafood section of supermarket with enough surface area for salmon
- 4 4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
- Olive oil spray
- 1 Tablespoon 1 Tablespoon fresh or 1 teaspoon dried favorite herb for salmon dill, thyme, rosemary, etc.
- Salt and freshly cracked pepper, to taste
- 4 4 large sweet potatoes, sliced lengthwise into wedges
- 1/2 Tablespoon 1/2 Tablespoon ground cumin
Servings:
Units:
Instructions
- Soak cedar planks for 1 to 2 hours (or overnight) submerged in water. Remove and pat dry.
- Heat grill to medium heat (400F). Rinse any ice glaze from frozen Alaska Salmon under cold running water; pat dry with a paper towel. Spray
- cedar planks and salmon with olive oil spray. Place salmon on planks; sprinkle with herbs, salt and pepper. Place sweet potatoes in a bowl;
- spray with cooking spray. Sprinkle with cumin, salt and pepper, to taste. Toss to coat.
- Place cedar planks and potato wedges onto grill. Cover and cook about 3 to 4 minutes; turn wedges over and continue cooking until potatoes
- are soft and cooked. Keep warm. Cook salmon 12 to 15 minutes, just until fish is opaque throughout.
- Salmon is not only chock-full of omega-3 fatty acids, its absolutely delicious prepared on a cedar plank on the grill. This recipe keeps
- the preparation simple, but the flavors complex by using cumin and sweet potatoes as accents. Roasted sweet potatoes add beta-carotene to
- this meal and also fill the need for a home-made baked potato fry, thats not fried. What could be better?
- Sara's Tips: We found slicing the sweet potatoes vertically (into coins) helps keep them from falling through the grill grate. For larger
- coins, microwave them briefly before grilling so they cook through without burning on the outside. Of course, sweet potato fries can also
- be roasted in an oven preheated to400. Cook for 20 to 25 minutes, until golden brown and cooked through.
Recipe Notes
Recipe by Ryan and Sara Hall.
Share this Recipe