Anduin brings us a very tasty Reader Recipe, which is actually three recipes in one. In this meal, grilled cedar plank salmon, creamy cauliflower, and asparagus all together into one tasty dinner. She says: "I love salmon- it's great for your hair, skin and it tastes amazing. I make two portions of this so I can add the second fillet to a salad the next day." Amen, brother!
- For salmon:
- salmon - 2 three-inch-wide fillets
- cedar plank - 1 plank, pre-soaked
- coconut oil - 2 tbs
- garlic - 3 cloves, minced
- salt - to taste (preferably sea salt)
- pepper - to taste (preferably fresh ground)
- Chinese five spice - to taste (at least 1 tsp per fillet)
- For cauliflower:
- cauliflower - 1 head, washed and broken into florets
- cannellini beans - 1/2 can
- chicken broth - 1 cup, low sodium
- garlic - 2 cloves, minced
- ghee - 1 tbs.
- For asparagus:
- asparagus - 1 bunch, trimmed
- ghee - 1 tbs.
Add the cauliflower to a pot with about 1/2 inch of water in it. Cover and bring to a boil. Cook until done (you can stick a fork into the cauliflower without resistance), about 5-8 minutes.
For the salmon: Mix melted coconut oil with minced garlic. Massage this into the salmon fillets, place them on the planks and add sea salt, black pepper to taste and a generous amount of Chinese five spice. Anduin says: "I use this in stir fries, in lentils, soups- even coffee! It's up to you but I like to drizzle a tiny bit of pure maple syrup over the fish for a little maple flavor. No more than a tsp."
Preheat the grill to medium-high heat (about 400°). Once you've reached temperature, turn off half of your burners (if using a gas grill) or push the coals to one side so one half of your grill does not have direct heat below it. Place plank on the indirect heat part of the grill. Cook 10 minutes, rotate 90 degrees then another 5-10 minutes depending on how you like your salmon cooked.
While the salmon is cooking, heat 1 tbs. of the ghee in a saucepan. Add the minced garlic and cook until the garlic is fragrant (about 1 minute). Add the beans and cook until warm (about 2 minutes). Remove from heat. In a food processor or blender, add cooked cauliflower, warmed cannelloni beans, ghee, sea salt, and garlic. Blend, and then slowly add chicken broth and blend to desired consistency. As Anduin says: "I prefer creamy and easy to pour. This is one of my favorite sides and my family loves it!"
In a saucepan, heat up the last tbs of ghee. Add asparagus and sautée to desired doneness (about 5 mins for crunchy, which is how Anduin likes it). Plate salmon on 1/2 cup cauliflower surrounded by a few asparagus spears.
Photo by Naotake Murayama