Cedar Salmon with Leeks

Remember how much I like leeks?  They’re back!  This time paired with lemons and salmon.  This dish is a great summer treat on the grill, or as you will see from the pictures below, can also be replicated indoors when it’s not grilling weather.

To make the dish you need one leek cut into thin rounds (about ¼”).  You also need a lemon sliced the same way.  Finally, you need salmon filets and either cedar planks or cedar paper.  Really important tip – whether you use planks or paper, grill or grill pan – you HAVE to soak the cedar for about 20-30 minutes before using.  This is not optional and should not be skipped or shortened.

Lay the plank or paper down and add a layer of leeks, lemons, salmon, then leeks and lemon.  If you are using cedar paper you will need 2 sheets per filet.  Place the sheets width-wise with one overlapping the other by about an inch.  The salmon should go on this seam.  Fold one side over the top and then fold the other side over, trying to keep the whole thing tight.  When you flip this in the pan you want the top seam to stay closed if possible.  For best results, use a grill pan.  And turn the exhaust fan on.

The end product is a moist and flavorful fish.  Salmon is especially great because it doesn’t have too much of a fishy flavor and it readily absorbs other flavors.  This goes great with steamed vegetables for a healthy and nutritious meal.  Also shown here is the couscous side from the tagine recipe.