Cedar Plank Spice-Rubbed Salmon

I'm excited to share this guest post from my friend Jackie from CAFE, Celiac and Allergy Friendly Epicurian (A great source for gluten-free recipes!). A wonderful salmon dish made on a cedar plank topped with a brown sugar spice rub. If you follow me on Snapchat, you probably saw me making this on the grill last week. I've included both my grilling method as well as Jackie's oven method. Please welcome her...

I went to a friend’s house for dinner and they served a dish that ultimately inspired me to write this recipe. Besides the presentation being absolutely beautiful, the cedar plank salmon was so flaky and perfectly cooked. I couldn’t wait to try my own version at home.

I didn’t have grill-safe cedar planks on hand but I did have an oven-safe one. Either method works perfectly well. If you are grilling, just be sure to remember to soak the plank for about an hour and a half beforehand. 

The brown sugar contrast nicely with the salt and pepper in the Montréal steak seasoning and the paprika adds beautiful color in addition to great flavor. The combination of the cedar and the spice rub transform sometimes-simple salmon into one hot number!

Click Here To See The Full Recipe...

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Recipes: Lemon-Tahini Creamy Dressing

• Prep Time:2 Minutes
• Cook Time:1 Minute
• Serves:6

 

Tagged:
allergen friendly, aplkitchen, ashley pettit, ashley pettit living, cooking, dairy free, egg free, food, food channel, gluten free, healthy living, lemon tahini creamy dressing, nut free, nutrition, recipes, salad dressings, soy free,

Traditional dressings can get boring. When in doubt, spice it up with APL’s Lemon-Tahini Creamy Dressing. This dressing would be perfect on any salad or even used as a topping for chicken or a steak marinade.

To watch Ashley create this dressing step by step, click here.

 

Foodie Byte

Ingredients

1 Tablespoons chia seeds
1/4 cup raw tahini
1/2 cup fresh lemon juice
2 garlic cloves, minced
1/4 cup nutritional yeast or plain Greek yogurt
3 Tablespoons cold-pressed extra virgin olive oil
Sea salt & black pepper, to taste
4-5 Tablespoons water

Preparation

Whisk all ingredients in a bowl or blend in food processor and store in an airtight glass jar.

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Recipes: Broccoli with Soy, Rice Vinegar and Sesame Seeds

• Cook Time:15 minutes

 

Tagged:
broccoli, rice vinegar, roasting, sesame seeds, soy,

Recipe courtesy of Williams-Sonoma, “Essentials of Roasting”, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).

Roasting brings out the best in broccoli. The tips of the flowers char lightly while the stems stay nicely crisp. And best of all, roasting turns this strong-flavored vegetable into a mild, sweetly flavored flower stalk. The secret is high heat. For a particularly attractive presentation, serve the broccoli atop strips of roasted red bell pepper.

Variation:
To prepare broccoli with garlic oil, omit the peanut and sesame oils, sesame seeds, soy sauce and rice vinegar. In a small bowl, stir together 3 tablespoons olive oil and the garlic. Arrange the broccoli on the baking sheet. Season with salt and pepper and brush with the garlic oil. Roast for about 15 minutes. Drizzle 2 teaspoons fresh lemon juice over the broccoli and serve.

 

Foodie Byte

Ingredients

1 pound broccoli spears, tough ends trimmed
Kosher salt and freshly ground pepper, to taste
2 tablespoons peanut oil
1 tablespoon Asian sesame oil
1 large garlic clove, finely chopped
1 tablespoon sesame seeds
1 tablespoon soy sauce
1 tablespoon rice vinegar

Preparation

Preheat an oven to 475°F.
Arrange the broccoli spears in a single layer on a rimmed baking sheet. Season lightly with salt and pepper. In a small dish, stir together the peanut and sesame oils and the garlic. Brush the broccoli spears on all side with the oil mixture.
Roast the broccoli, turning once, until the stems are nearly crisp-tender and the florets are beginning to brown, about 10 minutes. Remove the pan from the oven and sprinkle the broccoli evenly with the sesame seeds. Continue to roast until the seeds are toasted, the stems are crisp tender and florets are browned, about 5 minutes more.
Remove the pan from the oven and arrange the broccoli on a platter. Drizzle with the soy sauce and vinegar and serve warm or at room temperature.
Serves 4.

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Toast With Tomato-Butter and Marjoram

Recipe from Epicurious

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Recipes: Lemony Sesame Asparagus

• Prep Time:5 minutes
• Cook Time:15 minutes
• Serves:6

 

Tagged:
asparagus, holidays, jewish, lemons, passover, seder, sesame seeds,

Asparagus is a traditional Spring vegetable that often appears on the Passover Seder table. This particular variation is simple to prepare, yet looks quite elegant.

Why Try? It’s quick and easy to prepare, tastes terrific and makes a lovely plate presentation.

 

Foodie Byte

Served as part of the Seder meal, the lemon juice reflects Sephardic influences, while the sesame seeds add an Israeli touch.

Ingredients

2 pounds asparagus, approximately 1/2 inch thick
2 tablespoons kosher salt
3 tablespoons butter or pareve margarine
2 tablespoons lemon juice
Kosher salt, to taste
3 tablespoons toasted sesame seeds

Preparation

Gently break off or cut the tough woody part at the bottom of each asparagus stalk and discard. Lay the asparagus in a large skillet, cover with water and add 2 tablespoons salt. Cover the skillet and bring to a boil over high heat. Reduce heat and gently simmer the asparagus until just tender, about 7 to 10 minutes.
While the asparagus cooks, melt butter in a small saucepan over medium heat or in a small bowl in a microwave oven. Remove from heat and add lemon juice and salt to taste.
Drain asparagus when cooked and transfer to a serving platter. Pour the lemon butter sauce over the asparagus and sprinkle with sesame seeds.

Nutritional Information

Calories 108, Carbohydrates 7g, Cholesterol 15mg, Fat 8g, Fat Calories 72, Fiber 4g, Protein 4g, Saturated Fat 4g, Sodium 172mg. Daily Values: Calcium 52.7mg 5%, Phos 80.73mg 8%, Copper 0.29mg 15%, Zinc 0.83mg 6%, Panto 0.43mg 4%, Biotin 0.62mcg 207%, Magnesium 21.61mg 5%, Iron 3.52mg 20%, Vitamin B6 7%, Vitamin C 17%, Vitamin B12 0%, Vitamin D 1%, Vit E-a-Toco 6%, Vitamin A 26%. Percent Daily Values are based on a 2,000 calorie diet.

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Steak On a Hot Rock with Wild Herb Butter

Recipe from Epicurious

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Recipes: Spicy Sesame Buffalo Chicken Wings

• Prep Time:10 minutes
• Cook Time:1 hour

 

Tagged:
buffalo, chicken wings, grilling, kraft, spicy, superbowl, super bowl,

Spicy Sesame Buffalo Chicken Wings will be a hit to munch on during the big game.

Recipe courtesy of KRAFT®.

Nutrition Infomation Calories 300, Total fat 19 g, Saturated fat 4.5 g, Cholesterol 50 mg, Sodium 780 mg, Carbohydrate 14 g, Dietary fiber 1 g, Sugars 11 g, Protein 17 g, Vitamin A 8 %DV, Vitamin C 0 %DV, Calcium 0 %DV, Iron 6 %DV.

Kitchens Tips:

Serving Suggestion: Serve as dippers with Blue Cheese Dressing or Ranch Dressing.

Jazz It Up: Sprinkle with 1/2 cup toasted sesame seeds just before serving.

Size-Wise: Enjoy your favorite foods on occasion, but keep portion size in mind. This recipe makes 6 servings.

 

Foodie Byte

Ingredients

1/4 cup sesame oil
1 tablespoon garlic salt
1 tablespoon ground red pepper (cayenne)
2 teaspoons ground ginger
2 pounds chicken wings, separated at joints, tips removed
3/4 cup BULL'S-EYE Raging Buffalo Barbecue Sauce
2 tablespoons sliced green onions

Preparation

COMBINE oil, garlic salt, pepper and ginger in large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the oil mixture. Refrigerate 30 minutes to marinate.
PREHEAT grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 15 minutes, turning occasionally. Brush lightly with some of the barbecue sauce. Continue grilling 4 to 5 minutes or until chicken is cooked through, turning and brushing frequently with the remaining barbecue sauce.
PLACE chicken on serving platter; sprinkle with the onions.

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