Mid-week Menu: Asian-Inspired Cedar Plank Salmon with Cilantro Rice

Mid-week Menu: Asian-Inspired Cedar Plank Salmon with Cilantro Rice
Asian cedar plank salmon with cilantro rice and spring greens

Today’s post is the second in my three-part, weekly series aimed at keeping this blog fresh and exciting and you living gladly and gluten free. It’s mid-week menu day, and on today’s menu is Asian-inspired cedar plank salmon with cilantro rice.

Our family dinner menu has been heavy on the red meat lately, so I wanted to lighten things up with seafood. I usually order seafood when dining out, and cedar plank salmon is my fav. So imagine my delight when my girlfriend explained how easy it is to grill salmon at home on over your own cedar planks. Now I’m all over that. It adds a smokey flavor and another dimension to a weeknight meal.

You can purchase cedar planks at a specialty food store, home goods store (Bed, Bath & Beyond), or at your hardware store. I purchased my Weber brand cedar planks up at our local Ace hardware. You do need to allot at least an hour to soak the cedar planks, or else risk charring them and your fish on the grill. Simply fully submerge each plank in a shallow dish of water for 60 minutes. After they have soaked, place the planks on a medium-heat grill for 5-7 minutes. Flip the planks over and place the seasoned salmon on top, grilling until cooked through.

Asian-Inspired Salmon Marinade

1 1/2 lbs Atlantic or Sockeye Salmon fillets
1 tbsp olive oil
1 tbsp agave nectar
2 tbsp tamari soy sauce (San-J is gluten free)
1 tsp ground ginger

Rinse salmon fillets and pat dry. Mix marinade ingredients together and brush on salmon. Place fillets on soaked cedar planks and grill over medium-heat charcoal grill until desired doneness (10-15 minutes).

Cilantro Jasmine Rice

I prefer using jasmine rice in this recipe as it is more fragrant.

2 cups jasmine rice
1 tbsp olive oil
1 clove minced garlic
2 cups low sodium, gluten free chicken broth (Pacific Foods, Swanson’s Natural Goodness are gluten free)
2 cups water
1 cup chopped cilantro
juice of 1 lime

I serve this with a side salad of spring greens dressed with a knock-off of Bonefish Grill’s citrus herb vinaigrette dressing. Flavorful, light, and a perfect way to see you through the work week.

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