Cedar Plank Salmon & Squash “Pasta” With Goat Cheese & Oven-Dried Tomatoes

Cedar Plank Salmon & Squash "Pasta" With Goat Cheese & Oven-Dried Tomatoes

So I made food. Easy, easy food that anyone can make. This salmon was honestly one of the best pieces of salmon I’ve ever had. It was moist with subtle flavor with edible chunks of garlic. The squash “pasta”–a newer trend–was pretty awesome as well. I wouldn’t say it could replace pasta, but it was a really light and unique way to eat squash and zucchini. I can imagine a variety of add-ins that would work well and that will be tried in the future. Isuppose I’m glad I got off my ass and made dinner (even if I really didn’t want to).

Cedar Plank Salmon

Wild Salmon fillet, skin on

1-2 lemons, juicy & sliced

2-3 cloves garlic, sliced

1/2 cup spring onion, diced

1 Tbsp. garlic chives, minced

kosher salt

freshly ground pepper

At least two hours before cooking, soak your cedar plank(s) in water. When ready to use, wipe down and brush with olive oil. Lay down a bed of sliced lemon, then place the salmon, skin side down, on top.  Salt and pepper your fish. Make a few slits in your salmon, and shove in lemon slices. If lemon slices won’t stay, cut in half and use halves. Distribute slices of garlic, chives, and spring onion on fish around the lemon slices. Use as much or as little as you need. Keep in mind that this process is akin to smoking or steaming fish, so the garlic flavor is much milder, so don’t skimp. Grill at 350F for 12-15 minutes with lid closed. Check every 5 minutes for flare ups, which can be beaten down with a spray of water.

Can likely be done in an oven sans plank as well.

Squash Pasta with

Goat Cheese &

Oven-Dried Tomatoes

Serves 3

1 lb. assorted long squash

6-7 dried tomatoes, chopped

1 oz. crumbled goat cheese

1/2 tsp. oregano

1/2 tsp. kosher salt

freshly ground pepper

1. Cut ends off of squash, and, using a vegetable peeling, peel off thin strips. Make a quarter turn each time you hit the seeds, as you do not want the seeded parts. Save squash cores for soups.

2. Toss strips with tomatoes and spices.

3. Heat up a skillet on medium-high and lightly coat in olive oil. Toss in strip mixture and saute for two minutes. You do NOT want to overcook, or they will get mushy. You’re basically heating up the squash.

4. Remove from pan, toss with cheese & some ground pepper. Serve warm.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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