Hi friends!
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!

5 from 2 votes

Leek-Encrusted Cedar Planked Salmon

Think Salmon like you’ve never had it before. Perfectly moist, seasoned with the unexpected addition of smoked salmon. Leeks create the perfect crust. Enjoy this warm or cold the next day. Both equally delicious.

Author: Jaret Foster & Mona Johnson

Ingredients

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

Instructions

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