65 F degrees mid-February … yes please!
I cannot tell you how much I’ve missed the spring. As one of my friends, Ruby, has told me, I get inspired when the weather is nice – that is, any day above 60 F and sunny. And she is absolutely right. That’s why the minute I found out we’d be having a gorgeous 65 F degree day, I planned a low-key afternoon BBQ complete with my favorite Crab Parmesan Dip, burgers, garlic yogurt marinated chicken and cedar plank salmon.
At family BBQs it’s usually my brother that takes over the grilling. He inherited the grilling responsibilities from my dad. But with my brother away at college, I took it upon myself to learn the ways of the grill. Let’s just say, when I asked for help picking up charcoal and the clerk asked what kind of grill I needed it for, I looked at him blankly and proceeded to call my brother up. And let’s also note that it took three girls to actually light the charcoal. Great group effort! Despite the minor hurdles, we got the grill going and I served up a feast.
Ingredients
- One cedar plank
- 1 lb Salmon filet
- 1 tablespoon Fresh Dill, chopped
- 1 tablespoon of your favorite fish spice [ I used a seafood seasoning we had in the cupboard]
- 1 lemon, sliced into thin slices for garnish
Instructions
- Soak the cedar plank for an hour before grilling
- After soaking, Place the salmon filet on the cedar plank
- Sprinkle with seafood spice and dill
- Place the lemons on top of the salmon
- Once you’ve started the grill, place the cedar plank directly on the metal grill rack
- Cover the grill, but leave the ventilation open, so as not to put out the fire
- Grill for 15-20 minutes, until cooked through
- Serve warm
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