This evening out was inspired by YOU!
This post is in collaboration with my sweet friends Mona & Jaret over at @tournantpdx. They’re some of my absolute favorites to cook with – always so inspiring to go out with them! Thanks so much to you both for another beautiful collaboration.
So ya’ll were asking for the recipe in a recent post on Instagram for a leek-encrusted cedar planked salmon that Jaret made for an event here in Portland. Well, here it is – just for you.
We’re near Summer’s end, so in my world, that means one thing: savor every last bit and live to make as many beautiful memories as possible. This starts with gathering friends, finding a location, packing up the goods and heading out.
Something that granted I don’t always have time for, but even in the midst of a crazy schedule, I always want to make time for bringing people together that I love.
This is part 1 of a 2 part series. Each brings you a main and a side, all of which can be prepared over a grill, open fire, or at home if you choose.
The salmon is — well how do I even describe it…. literally it’s incredibly delicious, and the best part is that it isn’t complicated at all! The second dish, grilled whole camembert, honeycomb, grapes & endive is actually just as easy – definitely important when heading out with a group for outdoor cooking.
Here are a short few, easy steps so you can feel prepared for your next adventure!
- Choose your recipes and drinks
- Pick your location: backyard or down by the water?
- Decide on the time and place
- Invite your friends!
- Gather ingredients: Have everyone bring an ingredient off the list. Start a group message and have people reply with what they can bring until the whole list is covered.
- Pack the grill or wood for a fire
- Pack all the kitchen necessities – make sure to bring paper towel, dishware, etc…
- Head out!
- Enjoy the entire evening as a group by prepping/cooking together, start to finish. This way everyone can enjoy the feast!
Leek-Encrusted Cedar Planked Salmon
- 1 pound 16 oz Wild Salmon, skin on
- 2 oz hot smoked salmon crumbled
- 2 leeks
- 1 tablespoon cracked black pepper
- Salt - to taste
- Olive oil
- 12 x4 cedar plank
- Soak 1 12x4 cedar plank in luke-warm water for 1 hour or overnight.
- Thinly slice leeks and toss with crumbled, hot smoked salmon, cracked black pepper and a drizzle of olive oil.
- Season both sides of salmon with coarse salt. Place on cedar plank and cover completely with leek and smoked salmon mixture.
- Grill on medium high heat until just cooked through. About 7-10 minutes depending on thickness of fish.
- Alternate at home version: Bake at 375 degrees for approximately 15-20 minutes