Oven-Planked Cranberry Crusted Salmon

Hardcore grilling is sorta my thing- bring on the blizzards and drizzle be damned! I will the wind to stop me!

Ok, combating the elements isn’t always my thing… sometime I wimp out. Now is one of those times.  Firing up the grill during this torrential downpour is much less appealing than just staying inside and listening to NPR.

Fortunately, grilling planks is for weather wimps too. Yes, our name is OUTDOOR Gourmet, but today, I am an indoor gourmet. 

Today, I am going to mod a recipe by one of my favorite radio personalities. 

They say laughter is the best medicine- and Dr. Zorba’s distinctive chortle is one of the most recognizable laughs there is. He also has a great collection of Heart-Healthy Recipes, which goes right along with our healthy grilling mission. 

Let me step on my soapbox for a moment: Planking is an extremely healthy method of preparing food because no additional oil or butter is needed in the cooking process. It infuses food with moisture and flavor, while sparing the extra calories and fat of other methods. Cedar Grilling Planks are also an excellent way to serve, plate and display delicate fish that may otherwise be overcooked or fall apart when placed directly on the grill.

Dr. Zorba’s Oven-Planked Cranberry Crusted Salmon

Ingredients

1 large fillet of Salmon

2 tablespoons Stone Ground or Dijon Mustard

¼ cup fresh Bread Crumbs

¼ cup dried Cranberries, rough chopped

½ chopped Green Onion

1 tablespoons Butter, melted

2 teaspoons fresh Thyme, finely chopped

2 teaspoons Lemon Zest

Salt, Pepper, and Cayenne to taste

1 bunch Asparagus, rinsed and ends snapped off

3 tablespoons of Olive Oil

1 Blood Orange, half juiced, the other half sliced in rounds

Directions

First: Soak 2 Outdoor Gourmet 6x12 Cedar Grilling Planks in water for 1 hour or more. Thaw salmon in cold water, if frozen. Preheat oven to 375°.

Place: Asparagus in an oven-safe dish, sprinkle with olive oil, blood orange juice, salt, fresh ground pepper, and top with blood orange rounds.

Next: Toss breadcrumbs, cranberries, green onion, melted butter, thyme and lemon peel in the food processor. Give it a quick whirl.

Then: Cut salmon filet to fit planks and season with S+P. Place salmon on soaked plank skin side down. Rub a layer of mustard over each filet. Divide breadcrumb mixture evenly over salmon filets.

**Tip: Wrap the bottom of the plank in foil or place on cookie sheet to avoid drips.

Finally: Place both the salmon + asparagus in the oven at the same time. Bake for 25-30 minutes. These dishes should take about the same time.

Check out more of Dr. Zorba's Heart-Healthy recipe at his website.

Welcome to your weekend.   -KB

Finger Lickin' Ribs on Red Oak Grilling Planks

Honey and heat- two things that make almost any recipes better. That’s why I was excited to see both flavors in one jar. Honey Hole of the Blue Ridge  just released their Honey Fuzions in Hot Habanero, Vanilla Bean Vibrance, Crushed Ginger Cascade and Cracked Red Pepper. I used the Cracked Red Pepper Honey Fuzion on Kansas Style Low and Slow Baby Back Ribs and Apple Cole Slaw.

Slaw Ingredients:

¼ cup Apple Cider Vinegar

¾ cup Mayonnaise

¼ cup Red Pepper Honey Fuzion

1 tablespoon Poppy Seeds

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 medium green cabbage, cored and shredded

2 carrots, julienne cut

1 bunch of green onions, sliced

½ parsley, minced

3 apples, chopped, skin on.

Slaw Direction:

Combine the cabbage, carrots, scallions, parsley, and apples. Mix all remaining ingredients together and set aside ¼ of the Poppy Seed Honey Fuzion dressing. Mix dressing and veggies together and refrigerate for at least an hour. Top with remaining dressing when serving.

 

Baby Back Rib Ingredients:

2 5x10 Oak Grilling Planks

2 rack of Baby Back Ribs (Pork Loin Ribs)

½ cup Honey Hole of the Blue Ridge Honey Fuzion

Rib Directions: 

First- Soak 2 5x10 Outdoor Gourmet Oak Grilling Planks for an hour or more.

 

Next- Preheat grill to 450° then brush ribs with Habanero Honey Fusion.

 

Then- Sear ribs on both sides for grill marks. Add soaked oak planks to grill and place ribs
atop planks. Keep heat at 450° for 2 more minutes, the turn the heat down to 275°. Plank ribs low and slow at 275° until internal temp is at least 160°. Baste with Honey Fuzion at least a couple more times.

 

 

Finally- Carefully remove from grill and serve with Apple Slaw.  And enjoy!

And then, they were gone.