Cedar-Plank Salmon with Citrus Glaze & Rosemary Roasted Potatoes

It’s two-fer Tuesday!!  I seem to have a knack for just sitting on recipes for sooooo long.  I should definitely apologize, especially because this cedar-plank salmon with citrus glaze by Feeling Foodish is pretty much AMAZING.  The rosemary roasted new red potatoes by In Sock Monkey Slippers were tasty too!  This recipe dates back to the summer, when I got a huge amount of salmon from Costco for a great deal, along with a pack of cedar planks.  I have officially used all of the salmon – but still have several planks left!  I was told that they are great to use with chicken too, so I may try that!
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Because I made this so long ago (grumble grumble), I don’t remember exactly how long I marinaded the fish, but I feel like it was much longer than one hour.  It may have been overnight.  As you’re probably already well-aware, if you’ve been reading this blog for even a day, I am a huge advocate for marinading AS LONG AS POSSIBLE.  Though I must admit, I had never marinaded fish before.  But seriously – amazing.  This, in fact, may be my favourite salmon recipe thus far.
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My mom came over for dinner with my husband and I on the night that I made this.  Everyone at the table was a happy camper!  Pairing the citrusy goodness with the bite of salmon was such a great idea.  And again, the marinade!  So good.  I can hardly describe it.
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For the potatoes, the rosemary came from a few sprigs I clipped from my mom’s garden – I seriously loooove the idea of going out into the garden to clip ingredients for dinner!  I have been doing that a lot lately with green onion, since we have a TON growing on our back porch.  I’m not a total homesteader like some of my friends, or my brother and his wife, but I’m slowly getting into it a little.
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Cedar-Plank Salmon with Citrus Glaze

serves 3-4

Ingredients:
For the marinade
-1 orange
-1 lemon
-1 lime
-1tbsp honey
-2tbsp balsamic vinegar
-1tbsp soy sauce
-1tsp ground coriander
-1/4cu butter
-3 cloves garlic, smashed
For the fish
-1/3cu fresh cilantro
-2tsp ground cumin
-2tsp paprika
-3/4tsp fresh ground black pepper
-2tsp salt
1 salmon filet, 2 pounds (I think I only used one pound or less)
untreated cedar plank, enough to accommodate the fish

Directions:
For the glaze
-Zest the orange, lemon, and lime.
-Squeeze juices from the orange, lemon, and lime using a juicer if possible (I don’t have one).
-Combine the juice (about 1 cup in all), zest, and remaining glaze ingredients (honey, vinegar, soy sauce, coriander, butter and garlic) in a sauce pan and heat over medium-high heat until it is slightly reduced, about 10 to 15 minutes
-Allow the glaze to cool and then marinate the fish for 1 hour or more.
-In the meantime, soak cedar planks according to package instructions (usually recommended for 1-2hrs).
For the fish
-Preheat grill to medium temperature (about 350 to 450 degrees).
-Remove the fish from the marinade and sprinkle with cumin, paprika, salt, pepper, and cilantro
-Place cedar planks on top of direct heat and heat until they smoke (about 5 to 10 minutes)
-Flip the plank over, place it over indirect heat, and place the fish on top of cedar plank.
-Cook for about 7 to 10 minutes per inch of thickness (you can use Google to determine how long exactly to cook it, according to the specific thickness and amount of fish you have)
-Turn off heat and let the fish rest on the covered grill for an additional 5 to 10 minutes.
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Rosemary Roasted Potatoes

serves 3-4

Ingredients:
-4-5 red potatoes (or use new potatoes, as the original recipe specifies)
-1tbsp extra virgin olive oil
-1tbsp fresh rosemary, chopped
-1/4tsp salt
-1/4tsp fresh ground black pepper

Directions:
-Preheat oven to 425°F.
-Dice the potatoes into desired size and let sit in water until ready to use.
-Combine potatoes, olive oil, rosemary, salt, and pepper in a large bowl and toss to coat. Spread out evenly on a baking sheet.
-Place in oven and roast for 30 to 40 minutes, stirring once halfway through roasting, until the potatoes are fork tender and golden.
-Sprinkle with a pinch or two of flaked sea salt, if desired, and serve.

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