Plank-Grilled Salmon Fillets + Side Dishes

While checking out a local meat shop, I got the urge to buy some salmon and make a new twist on a classic dish. So, I picked up a couple pounds worth of salmon fillets and headed home. 

I opted to grill the fillets on alder planks, available at most supermarkets or at the Fair Oaks Hardware store here locally. Generally cedar and alder are the two woods most commonly chosen for smoking fish, with cedar being the more aromatic of the two.

The process to make this particular entrée is fairly simple, but takes a bit of time to complete.

Method:

Ready to serve

1. Marinate salmon in a solution of white wine (your choice), lemon pepper, sage, tarragon, and dill. Generally 2-4 hours.
2. Soak wood planks in water for at least one hour
3. Lightly blacken the planks on each side over a medium-hot grill
4. Place fillets on the planks, cover with a thick layer of brown sugar
5. Close the grill and cook at 350-400 degrees until lightly opaque
6. Serve and enjoy!

For a healthy and easy side dish, I thought of grilled asparagus -- super easy to make and grills quickly. 

Grilled asparagus:

1. Trim off the thickest bottom portions so all stalks are of equal length
2. Peel the lower 2 inches, removing the tough, fibrous material
3. Lightly coat in olive oil
4. Salt and pepper to taste
5. Grill over medium-high heat until asparagus becomes tender, but still holds shape (not soggy and bendy like a noodle)
6. Spray with a light balsamic vinegar, then serve.

Once those two were done, I whipped up some sweet potato fries. Just peel and cut your sweet potatoes into  wedges, coat in oil and rub in spices. I used only salt, pepper, and brown sugar. Then grill hot until crispy. How's THAT for a piece of cake, eh?

Simple. Tasty. Done.