Day fifteen

Tuesday, May 20^th

Today was a monumental day.  I finished writing and cooking all of my recipes.  It feels really good to be done with that part of my project.  I work all day and finally finished writing tonight and after sent all of my work to my mentor.  I explained my situation to her and the fact that I really needed the recipes back ASAP because the cookbook has to be done within a week.  Fortunately she read all twenty recipes and got them right back to me tonight.  The feedback I go back was great, “THESE RECIPES ARE AWESOME…”  I feel confident in my dishes and where I am in the project and hopefully it will all b coming to end soon. 

Cedar Plank Salmon

I discovered the method of cooking on cedar planks in the fall of 2007 and was amazed on much flavor the wood gave of to the fish, thee taste of.  The smoky flavor the salmon packs in from the cedar couples nicely with the teriyaki marinade and the end result is unbelievable.

3/4 cup light soy sauce

2 tablespoons sugar

2 tablespoons peanut oil

1/2 teaspoon sesame oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon minced green onion bottoms

4 (6-ounce) salmon fillets

4 untreated cedar planks

2 teaspoons vegetable oil

Put the soy sauce, sugar, peanut oil, sesame oil, garlic, ginger, and green onions, in a blender and process on low for 1 minute, or until the ingredients are well mixed together.  Transfer half of the sauce to a shallow dish and add the salmon fillets.  Turn to coat well, and refrigerate, turning occasionally, for at least 2 hours.  Transfer the remaining sauce to a non-reactive container and refrigerate until ready to cook the salmon.  Soak the cedar planks in water for 1 hour.

Preheat a grill to medium.  Remove the planks from the water and pat dry.  Place 1 salmon fillet on the top of each plank.  Place the planks directly on grill and close the cover.  Cook until the salmon is just cooked through, about 20 minutes.  While the fish is cooking, place the remaining teriyaki sauce in a small saucepan and cook until it has thickened slightly and coats the back of a spoon, 1 to 2 minutes.  Remove the fish from the grill and serve, drizzled with the thickened sauce.