About a year ago we bought a cedar plank from Williams Sonoma. Despite all the grilling we do, it somehow got lost in the depths of our pantry. But today’s purchase of a gorgeous fillet of salmon triggered memories of our long-lost plank. So tonight we hauled it out, soaked it for a couple of hours, opened up a jar of a smoky potlatch rub, and fired up the grill. All I can say is that it’s a shame we hadn’t use it sooner.
As the salmon cooked to a perfect medium rare, the sweet smoke emanated throughout our backyard. The fish was fully infused the woody flavor of the plank and stayed unbelievably moist. It required nothing more than a fork and a ready appetite, but we made some side dishes to go along with it: roasted baby red potatoes, ginger curry carrots, and spinach salad with blackberries, goat cheese, and almonds. We’re already thinking of more potential plankable foods: pork chops, chicken, asparagus…oh the possibilities!
Here’s the recipe for the carrots, which make an easy and tasty addition to any meal.
Ginger Curry Carrots
This would also be great with sugar snap peas, broccoli, or green beans.
2 tbsp butter
2 tsp minced ginger
¾ tsp curry powder
1 clove minced garlic
2 tbsp apricot preserves
¼ cup chicken broth
1 lb carrots, peeled and cut diagonally into ¼ inch thick slices
Salt and pepper
2 tbsp fresh parsley or cilantro
Melt the butter in a large skillet over medium heat. Add the ginger, curry powder, and garlic and sauté until fragrant, about 1 minute. Add the preserves and broth and stir to incorporate. Add the carrots. Cover the pan and allow carrots to steam for 6-8 minutes, until crisp tender and coated with the sauce. Add salt and pepper to taste and fresh herbs.