sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Couldn’t bring myself to buy any beef when I was at the store this weekend, so I picked up some wild caught sockeye salmon - been trying to eat more fish anyway and it’s been a good while since I cedar planked some salmon.
I mixed some olive oil, lemon zest, lemon juice, thyme, and rosemary together and slathered it on the fish. Then I dusted lightly with kosher salt and coarse ground pepper, put it on a soaked cedar plank, then onto the Primo kamado @ 400*. While the salmon cooked I prepped some asparagus with basil infused olive oil, kosher salt, and black pepper.
Pulled the fish when it hit 140* and grilled the asparagus a couple minutes per side. Also featured was a homemade bratwurst I stuffed at my kiddo’s request.
It turned out really well, nice change of pace. The lemon herb slather contrasted the richness of the salmon well. I have another side in there I’ll probably prepare the same way.
I mixed some olive oil, lemon zest, lemon juice, thyme, and rosemary together and slathered it on the fish. Then I dusted lightly with kosher salt and coarse ground pepper, put it on a soaked cedar plank, then onto the Primo kamado @ 400*. While the salmon cooked I prepped some asparagus with basil infused olive oil, kosher salt, and black pepper.
Pulled the fish when it hit 140* and grilled the asparagus a couple minutes per side. Also featured was a homemade bratwurst I stuffed at my kiddo’s request.
It turned out really well, nice change of pace. The lemon herb slather contrasted the richness of the salmon well. I have another side in there I’ll probably prepare the same way.
