We had friends and family over for Memorial Day in which we threw steaks on the grill and a two pound salmon filet. We ended up with a lot of leftovers including a big chunk of salmon which was grilled on a cedar plank. So this morning, we chatted about what to do with those leftovers while we skimmed through the morning paper and I invented this recipe.
Point 3: The last word on this recipe is to note the Tabasco pepper sauce. If you’re a hot-sauce fanatic, then by all means, burn the snot out of your mouth, I don’t care. This salad is very cool and creamy; so the “magic” comes in when I added the Tabasco sauce just a wee little bit to define the true taste.
Here’s what I mean: When you eat this, your tongue will love the creamy goodness, the crunchy cucumbers and Vidalia. The Tabasco comes at the end of the entire event and it bites you at the back of the tongue like a mosquito. It was almost like learning to drink carbonated soda drinks for the first time all over again! Our recommendation is to go light on the Tabasco and add after a sample taste until you get to that “magic-moment.”
1 1/2 lb very fresh uncooked salmon
1 untreated cedar plank approx 24″ long, pre-soaked a minimum of two hours
2 Tbsp Dijon mustard
2 Tbsp brown sugar
1 lemon, cut in slices
1 cup cucumber, small cubes
1 cup Vidalia (sweet) onion, roughly chopped
1 1/2 Tbsp lime juice
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp dried parsley
coursely ground pepper (to taste)
A (lot) of dashes of Tabasco/hot pepper sauce (to taste)
3/4 cup of mayonnaise (Miracle While salad dressing)
Soak the cedar plank in water a minimum of two hours (recommend 4 hours). Heat your coals on the grill and when they’re white hot, begin preparing the salmon.
Place the soaked cedar board on your counter and take out the salmon fillet, rinsing it thoroughly and pat it dry, placing it on your cedar board. Smooth it out and then sprinkle ground pepper over it, and dollop the Dijon mustard over it. With a spatula, spread the Dijon over the entire fillet as you would butter a slice of bread. Sprinkle the brown sugar between your finger tips over the entire fillet and apply a layer of lemon slices over the entire piece of fish.
Place the board with the salmon on the grill – cover for a minimum of 35 minutes. Separate the salmon flesh with a fork in the center of the fillet, if the meat is opaque and no longer translucent, the fish is perfectly cooked.
Putting it all together
Cool the fillet in the refrigerator, over night if necessary. Did I tell you this from a “leftovers idea”? Oh good… I did. Moving right along then.
Remove the lemon slices and crumble the mustard-salmon into a mixing bowl and add the remaining ingredients. (Don’t forget our suggestion about the Tabasco sauce. Go lightly and slowly add a dash or two.)
Serve it with a chilled cup of fresh cut strawberries, blueberries and mango with a pinch of sugar, which is what I did.
I’ve also considered alternatives: Serve the salad chilled inside of a large tomato that’s been hollowed out and sprinkled with paprika and lightly grilled again. Tomorrow, I plan to have it again with a crusty French bread and a slice of provolone cheese.
Enjoy it however it fits your palate!
(Hint, Hint…! Have Mrs Dash call my secretary for an appointment. Let’s do lunch!!)