The temperature is finally moving into the 30’s which means a lot more grilling. This is a quick and easy supper and oh so good. The cedar plank adds so much flavor to the salmon. I make this for my friends who say they do not like salmon. This usually converts them!
For the Salmon:
Submerge the cedar plank in water and soak for at least 2 hours. When ready to cook (grill is preheated to 350 degrees) rub salmon fillets on both sides with olive oil. Season with salt and pepper and place skin side down on prepared plank. If using skinless place on the side that had the skin. Place directly on the grill grate and cook for about 30 minutes. Fish should flake easily with a fork.
Brussels Sprouts:
Trim the root end of the Brussels sprouts and remove any loose, discolored, or damaged leaves. Slice each in half through the root end. Transfer the halves to a mixing bowl and toss with the olive oil and salt and pepper to taste. Then tip onto a rimmed baking sheet and arrange in a single layer, at least half cut sides down.
Put the pan on the grill with the salmon and roast for 20 minutes.Meanwhile, put the bacon in a cold frying pan. Saute until the bacon begins to render its fat, then add the diced onion and sauté for 3 to 5 minutes until the onion is translucent and the bacon is beginning to brown. (Do not cook the bacon until crisp as the bacon will continue to cook on the grill.) Remove from heat and add 1/2 cup chicken stock to mixture.
Using a thin metal spatula, turn the Brussels sprouts. Add the bacon, onion and chicken broth mixture to the pan. Continue to cook the Brussels sprouts until they are tender, about 10 minutes more. Transfer to a serving bowl.
Grab some plates and dig in. Enjoy!!