When I asked my husband what he would like for his Father’s Day lunch, I expected steak, roast, or at the very least, grilled chicken. What did he say? Cedar planked salmon with grilled asparagus??! Well after 37 years, this ole boy never ceases to surprise me! And for dessert? Not cake, pie or cookies, but instead, strawberries and cherries. Huh. I, of course was relieved. I wouldn’t have to bake But still….
Fresh Paradise supplied the very fresh salmon. Thank the lord for this store! Otherwise, I’d be depressed and have to go back to France. Oh, wait, that’s a good thing
Knowing my man, I took the opportunity to empty the potato bin of whatever was there, just in case.
And yes, he did want these potatoes. An ethnic thing.
Of course we had salad because everyone likes salad. This time with a little goat cheese and cherry tomatoes from my garden pot.
Strawberries and cherries for dessert. These strawberries were exceptional with a sweet, wild strawberry taste.
My new 4 cherries at a time cherry pitter
I couldn’t find any cedar planks, so I just used a grill pan.
Hoisin Glazed Salmon
1 whole salmon fillet, skin on
3 garlic cloves, sliced
2 shallots, sliced
1/2 inch ginger, sliced
1/4 cup honey
1/4 cup hoisin sauce
2 tbsp mirin
1 tbsp sesame oil
Mix the garlic, shallots, ginger, honey, hoisin sauce, mirin and sesame oil together. Place the fillet, skin side down, in a shallow baking pan, then pour over the marinade. Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat the grill to 450 F, then turn off the flame on one side. Place the salmon, skin side down, on an oiled grill pan and place the pan on the cold side of the grill. Lower the top and grill for 20 minutes, brushing every 5 minutes or so with reserved marinade. Move the fillet to the hot side of the grill and grill over the flame for 5-10 minutes to crisp the skin.
Wine suggestion: Petit Chablis