This was a fabulous meal....It will make you want to eat at home every night! The salad recipe I actually got from Chef Michael Chiarello...I thought it would go great with our salmon and it did.
For the Salmon:
1 cedar plank
1 large piece of salmon
glaze
salt and pepper
Glaze:
4 Tablespoons butter
1/2 cup brown sugar
1/3 cup bourbon
Seared Salad:
2 hearts of romaine halved (leave on the bottom stem to hold lettuce in place)
1 avacado cut in halve, pit removed
2 roma tomatoes, cut in half
grated parmesian cheese
Olive oil
sald and pepper
Let the cedar plank soak in water so it doesn't burn on the grill.
Heat the grill.
Make the glaze by combining ingredients and let simmer until thick.
Put the salmon on the cedar plank and put on the grill to cook the salmon.
When the salmon is almost done start the lettuce and veggies as they will only take a bout 2 minutes to cook.
To prepare the veggies, but everything in half and put on a baking sheet. Drizzle with olive oil and sprinkle with lots of sea salt and pepper. Put on the grill and turn when needed to sear both sides. Remove and put on a big platter, grate some parmesian cheese over the veggies while warm, and serve family style. Serve the warm salad with an avacado dressing.
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