Even though I am not on Keto, I do enjoy eating healthy meals, so the benefit of my husband being on Keto helps me stick to eating healthier and home cooked meals. One of the many articles I read on nutrition or dieting is to avoid processed foods, and I always wondered specifically why. Well, now that I am older, I understand. The food processing industry puts so many preservatives, sugars, and many other things into pre-packaged food to keep it fresh and maintain its shelf life. When cooking at home, you control what specifically goes into your food, and you can make everything from fresh produce and meats.
I recently started paying more attention to the foods that I put into my body. Reading labels, being more selective of what restaurants we go to that serve food from a scratch kitchen, and focusing my at home meals on just freshness.
Salmon is one of those go to lean proteins that we typically cook about once per week depending on our schedules. I like to keep frozen salmon in the fridge for those days that I am cooking for one when my husband is running his restaurant. But since he has been on Keto, we have really been focusing on getting fresh produce and meat and cooking it in a timely manner. The timely manner is something important because I tend to over purchase when it comes to groceries and it ends up going bad in the fridge. We are challenging ourselves to cook everything that is fresh in our fridge and NOT throw away and waste precious food.
This salmon recipe is one that I made-up based on what needed to be used fresh from the fridge. That meant the salmon we just purchased that was never frozen, the herbs that I bought because they were so affordable at Trader Joes, and the lemons that had been sitting out in our fruit bowl. Really the only thing we needed were the cedar planks of which we bought four, two for future use.
Let’s get started on this delicious and flavorful recipe. Beginning with the one thing I forgot to take a picture of before posting. Take your two cedar planks and put them fully submerged in water for 24 hours. If you do not have that much time, submerge them for at least 2 hours. This is a crucial step if you are making the cedar planked salmon on the grill because if you do not, it will literally light on fire and burn everything. After that, follow the directions below.
- 2 6 oz. pieces of wild caught Salmon with skin on
- 2 small cedar planks
- 1 tsp. Minced rosemary
- 1 tsp. Minced thyme
- 1 tsp. Minced sage
- 2 tbs. Mayo
- 1 tsp. Worcestershire
- ¼ cup avocado oil
- 1 medium lemon juiced
- Salt and pepper
Per Serving: 2 6 oz. serves 2 | 360 calories
- Firstly, prepare your ingredients. Take your fresh herbs and mince them.
- Get a medium sized bowl and add the minced herbs, mayo, worsteshire, avocado oil, and the lemon juiced. Mix it well.
- Take your salmon and dry it with a paper towel. Then place it on your cedar planks and salt and pepper both sides.
- Then, bast your salmon with your herb and lemon mix.
- Heat up your grill to medium heat. Then, place the cedar planks with salmon onto the grill using a pair of tongs (we do not want to burn ourselves).
- You want to make sure that you are keeping the lid of the grill open so you can monitor your salmon and ensure that the cedar planks do not catch fire.
- As you can see below, ours still did, so we had a glass of water handy to put out the flames and let the salmon continue to cook.
- As you grill, continue to bast the salmon with your lemon and herb mixture.
- Once your salmon is cooked to your liking (I prefer salmon that is burnt around the edges), remove it from the grill with tongs and set it aside to rest and cool down slightly.
- Then, remove the salmon from the plank and add it to your plate.
I served this dish with broccoli that my husband also grilled while making the salmon, and I served it with my kale and brussel sprout salad. The char on the salmon, the taste of the cedar plank, and the lemon herb marinade made this dish just simply amazing, simple, but full of complete flavor profiles. Enjoy!
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