In hopes that you have big plans for your Memorial Day Weekend kick-start to summer, Executive Chef Josh Tomson wanted to share a delectable summer recipe with you all. So get outside, soak up that sunshine, host a backyard party, start up the grill, and test out this delicious dish!
Cedar Planked Grilled Sriracha Salmon with Cilantro Lime Butter
1 pound Jail island salmon
5 cedar wraps, papers, or planks 2 tablespoons olive oil
6 tablespoons sriracha sauce 2 cloves garlic, minced
1 bunch fresh Thai basil 1 lime
Cilantro Lime Butter
8 ounces grass-fed butter, room temperature
¼ cup chopped fresh cilantro leaves
1 lime, zested and juiced
1 teaspoon kosher salt
¾ teaspoon cayenne pepper
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
Soak the cedar wraps, papers, or planks in water for 5-10 minutes.
Mix olive oil with sriracha until it has an even consistency, then add garlic, salt and pepper. Toss salmon in the salt, pepper, garlic, sriracha and oil sauce.
Place salmon and some Thai basil on each cedar wrap, paper, or plank. Preheat the grill to 400° f. Add cedar wraps, papers, or planks to the grill. Grill the fish on the cedar planks for 10 -12 minutes or until they are pink and cooked through. Top with cilantro-lime butter. Serve fish with grilled lime and enjoy.
CHEF TIDBIT: This dish is a crowd-pleaser and one of my favorite recipes from the grill to serve to my friends and family. The cedar planks give the salmon a nice smoky flavor.
This recipe and many other delectable summer options are available in our recently released cookbook, Nurture with Nature, available from our Great Things Boutique.