Summer is in full swing and our weekly dinners with friends are all about the grill. Another reason to love the Traeger – it can grill anything and all things!! Tonight I did some Cedar Plank Salmon with lemon dill aioli, Crispy Parmesan Potatoes and Bursted Tomatoes with Asparagus. Best part of this meal is everything can be grilled at the same temp, just have to have the correct timing – Taters – 45 minutes, Salmon – 30 minutes, Tomatoes – 10 minutes.
Our buddy Fal, who just moved here from Southern California, is now a part of the weekly dinners and so far we think he is enjoying it. Great to have you here Fal!!!
Start with some good salmon. We got this from Whole Foods – Wild Sockeye – on sale for a limited time! Season with olive oil, salt and pepper. Don’t need too much as the cedar plank will add a ton of flavor. Be sure to soak the plank for at least 2 hours before cooking.The lemon dill aioli is simple to whip up. Just a few ingredients combined in a bowl and you have a great sauce for the salmon – better than anything you can buy in the store:)I got the recipe for the crispy parmesan potatoes from the Traeger website but I used smaller golden taters instead of russets. I think the smaller size works better plus golden potatoes are just better. These are simple as well. Just slice in half, brush with melted butter and top with a parmesan, pepper, thyme mixture and grill. The bursted tomato asparagus salad is easy and so tasty. Just toss together, season with olive oil, salt and pepper. Toss on the grill (in a veggie grill bowl) for the final ten minutes.Finished product – salmon. Cook this on the plank for 30 minutes and you will have some of the best salmon you have ever tasted!The potatoes are crispy for a reason – when you pull them off the grill the top is crispy, salty goodness! Just top with some sour cream and you are set. Cheers!
- salmon fillet
- cedar plank, soaked 2 hours
- olive oil
Fire up grill to medium heat – about 350 degrees. Place salmon on cedar plank, season with olive oil, salt and pepper. Grill for 30 minutes or until fish flakes easily with fork. Do not over cook!!
Lemon Dill Aioli
- 1/2 cup mayo
- juice from one lemon
- 1/4 red onion, finely chopped
- 1/4 tsp cayenne pepper
- 2 T fresh dill
Dice onion and dill. Add all ingredients to a small bowl and mix well, Chill until ready to serve.
Crispy Parmesan Potatoes
• Nonstick cooking spray
• 8 golden yukon potatoes, sliced in half
• 3 tablespoons butter, melted
• 2 teaspoons lemon juice
• A generous 1/2 cup grated Parmesan
• 1 teaspoon crumbled dried thyme or basil leaves
• Freshly ground black pepper
Spray a baking sheet with nonstick cooking spray. Combine the butter and lemon juice in a small bowl and brush on the cut sides of the potatoes. Mix together the grated Parmesan, dried thyme, and black pepper on a sheet of foil or wax paper. Dip the cut side of each potato in the Parmesan mixture, pressing firmly to encourage the cheese to adhere. Transfer the potato halves, cut sides down, to the prepared baking sheet. Grill for about 45 minutes, until taters are fork tender