Grilling Recipe: Cedar Planked Salmon with Quinoa and Grilled Kale

Grilling Recipe: Cedar Planked Salmon with Quinoa and Grilled Kale
Seafood is one of my favorite cuisines, but cooking it can be intimidating. That's why I am glad one of my favorite fish, salmon, is one of the easiest to prepare.
For your next date night or dinner party, give your guest the star treatment with this wonderful entree that is easy to prep and grill, and delivers results every time.

Cedar Planked Salmon with Quinoa and Grilled Kale

Recipe by Chef Jeff Anderson, executive chef of Safeway Culinary Kitchens.
Cooking with a cedar plank adds flavor and also is a conversation piece. Just be mindful to set aside time for prep.
Serves 2.
  • 2 skinless salmon fillets (8-oz. each)
  • 1 large cedar plank
  • 1 tablespoon Extra Virgin Olive Oil, for fish
  • pinch sea salt and freshly ground black pepper
  • 1 package Safeway® Farms Kale Cranberry Pecan Chopped Salad Kit, plus dressing
  • 1 cup cooked quinoa
  • 2 tablespoon Extra Virgin Olive Oil, for dressing salad
  • 2 sections of aluminum foil, each 16 inches long

Soak cedar plank for 45 to 60 minutes prior to cooking salmon.
Preheat grill to medium heat.
To prepare grilling packet, place one piece of aluminum foil onto work surface and cross second sheet on top of the first. Place contents of kale cranberry salad into center of foil, dress with included salad dressing, and top with cooked quinoa and 2 tablespoons of extra virgin olive oil.
Fold the foil over the top of the salad-quinoa mixture to seal the packet. Put packet onto grill and allow to cook for approximately 10 to 12 minutes, turning over occasionally to allow for thorough heating.
Remove from grill and let sit for 3 to 4 minutes to allow for thorough steaming.
Dress salmon with 1 tablespoon of the olive oil, salt and pepper. Place cedar plank onto the grill and place salmon onto plank; cover grill and allow salmon to cook for 12 to 15 minutes or until fully cooked.
Transfer ingredients of kale-quinoa packet onto larger serving platter; remove salmon from grill and transfer directly onto kale-quinoa mixture. Serve piping hot.

For your wine pairing, salmon is a rich dish and pairs nicely with a buttery Chardonnay (not an oaky chardonnay). One of these non-oaky Chardonnays might suit you; La Velle Vineyard's Columbia Valley Chardonnay is another good choice.
Photo Credit: Safeway

Andy Hayes

Andy Hayes is the founder and creator of Plum Deluxe. He authors our award-winning weekly email newsletter, The Blend and curates our popular organic tea of the month club.
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