The wild salmon at the grocery store was all gone and all they had left was farm raised. The salmon from Canada had skin on, so I chose that. The family has been whining for salmon for a couple of weeks and I didn’t want to disappoint them. The reason I prefer the wild salmon is because U.S. farm raised fish seems to “taste like chicken” instead of fish. Bland?
To be on the safe side, I decided on a flavorful mustard/lemon/honey marinade before planking the salmon on the grill. I just happened to have several jars of Amora Dijon mustard tucked away in the pantry and a nice jar of local Honesdale, Pennsylvania honey. I couldn’t go wrong 🙂
I made enough marinade to add to the oven roasted sweet potatoes and onions.
Making these roasted vegetables that are a favorite of my friends in France made me miss them. But in a good way 🙂
A new friend and a super neighbor gave me some pretty, little, pale green courgettes from the Scranton Farmers’ Market. Caroline is a fantastic cook and has a fabulous kitchen that I am almost, but not quite, ashamed to say that I envy.
I grilled the courgette with a lemon/olive oil/herbs vinaigrette. Next time I’ll crush a clove of garlic with this but they were just fine without; a fresh, natural green vegetable taste.
I still would have preferred the wild salmon but this was a nice, easy meal and everyone had seconds.
Planked Honey Mustard Salmon
1 cedar plank, soaked for at least 2 hours
4 salmon fillets, skin on
1/2 recipe honey mustard marinade (see recipe below)
Place the fillets in a zip lock bag with the marinade for about 4 hours. Preheat the gas grill to 500-600 F. Place the marinated fillets on the soaked cedar plank, turn off the flame on half the grill, then place the fillets on the cold side, close the top and grill for about 20 minutes, keeping the temperature at 400 F.
Honey Mustard Marinade
1/2 cup honey
3 tbsp Dijon mustard
2 tbsp lemon juice
1 tbsp olive oil
Whisk all ingredients together.
Roasted Honey Mustard Sweet Potatoes
3 sweet potatoes, chaos cut
1 onion, cut into eighths
6-8 sprigs thyme
1/2 recipe honey mustard marinade (see recipe above)
Mix all ingredients together, place in a baking pan and roast at 400 F for 45 minutes, stirring after 30 minutes.
Grilled Zucchini with Herbs
2 tbsp olive oil
1 tbsp lemon juice
3/4 tsp salt
1 tsp fresh oregano, chopped
1 tsp fresh basil, chopped
3 medium sized zucchini, quartered lengthwise
Mix the olive oil, lemon juice, salt and herbs together. Place the zucchini quarters in a zip lock, then pour the vinaigrette into the bag. Gently squish around to cover the zucchini with the vinaigrette. Set aside for about 30 minutes.
Place the marinated zucchini quarters on a grill pan, then place over a medium hot flame on the grill. Turn and brown on all sides, brushing occasionally with left over vinaigrette.