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Cedar plank salmon with quinoa & zucchini - a protein-packed, fiber-rich meal that gives you energy!
Tender, flaky salmon with a beautiful smoky flavor from being grilled on a cedar plank. A simple brown sugar and paprika rub creates a delicious caramelized crust. A perfect, elegant meal for a summer barbecue.
Serving size: 1 fillet
A simple guide to making perfectly fluffy quinoa every time. This versatile, protein-packed grain is a fantastic gluten-free alternative to rice or pasta, ready in under 20 minutes.
Serving size: 1 cup
Tender zucchini planks grilled to perfection with a smoky char and simple seasonings. This quick and healthy side dish is a summer barbecue staple, ready in under 15 minutes.
Serving size: 1 serving
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Cedar plank salmon with quinoa & zucchini - a protein-packed, fiber-rich meal that gives you energy!
This pacific_northwest dish is perfect for dinner. With 522.14 calories and 37.760000000000005g of protein per serving, it's a nutritious choice for your meal plan.
Submerge the cedar plank completely in water. Use a heavy object to keep it weighed down. Let it soak for at least 1 hour, or up to 4 hours for best results. This is crucial to prevent it from burning on the grill and to create steam.
Preheat your grill for two-zone cooking (one side on medium-high, one side off) to about 400°F (200°C). While the grill heats, pat the salmon fillets dry with a paper towel.
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, salt, and black pepper to create the rub. In a separate small bowl, whisk together the Dijon mustard and olive oil to form a paste.
Brush the mustard mixture evenly over the top and sides of each salmon fillet. Generously sprinkle the brown sugar rub over the mustard, gently pressing it down to adhere.
Remove the soaked plank from the water and place it on the hot side of the grill. Close the lid and heat for 3-5 minutes, until the plank is lightly charred and begins to smoke.
Move the plank to the cooler, indirect heat side of the grill. Arrange the seasoned salmon fillets on the hot plank, skin-side down. Close the lid and cook for 12-15 minutes.
Check for doneness. The salmon should flake easily with a fork, and the internal temperature at the thickest part should read 145°F (63°C). Be careful not to overcook.
Using sturdy tongs or a spatula, carefully remove the entire plank with the salmon from the grill. Let it rest for 2-3 minutes. Garnish with fresh dill and serve immediately with lemon wedges.
Measure the quinoa and place it in a fine-mesh sieve. Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers. This crucial step removes the natural bitter coating called saponin. Drain well.
Optional step for enhanced flavor: Heat the olive oil in a medium saucepan over medium heat. Add the rinsed and drained quinoa. Toast for 1-2 minutes, stirring constantly, until the grains are dry, slightly golden, and smell nutty.
Carefully pour the water (or broth) into the saucepan with the quinoa. Add the salt and give it one quick stir to combine.
Increase the heat to high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes.
After 15 minutes, all the liquid should be absorbed. Remove the saucepan from the heat and let it stand, still covered, for 5-10 minutes. Do not lift the lid during this time; this allows the quinoa to steam and become fluffy.
Remove the lid and gently fluff the quinoa with a fork, separating the grains. Serve warm as a side dish or let it cool to use in salads and other recipes.
Prepare the Grill and Zucchini
Season the Zucchini
Grill to Perfection
Serve and Garnish
