Cedar-plank Salmon with Honey-Tabasco Glaze, served on a bed of White Cheddar Grits..
I decided to try and recreate here at home a killer meal I had at the hotel in Atlanta. Of course, I used the Big Green Egg to cook the salmon, but you can use an oven, too. This turned out EXACTLY like the dish I had back east! AWESOME!!!! Try it, everyone. I hope you like it!!
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Serves 6
Salmon:
Six center-cut salmon filet pieces
Cedar Plank
Soak plank in water for at least one hour.
Preheat the cooker to 400 degrees F.
Cover salmon in olive oil (both sides). If desired, sprinkle each with a pinch of kosher salt, black pepper, and garlic powder. Place cedar plank in cooker for three minutes, then flip it over. Place salmon on cedar plank. Cook for approximately 15-17 minutes at 400 degrees. Remove and rest for five minutes before serving.
Grits (Cook time, about 20 minutes):
6 cups water
2 cups half-and-half
1/4 black pepper
2 cups Quaker Quick-Grits
8 ounces white cheddar cheese
4 tablespoons unsalted butter
In a BIG saucepan, combine water, half-and-half, pepper, and salt and bring to a boil. SLOWLY pour grits into boiling water while whisking the entire time. Reduce to low heat and whisk often, until thickened and completely smooth (about 10 minutes). Add cheese and stir gently until melted. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth.
Honey-Tabasco Glaze (Prep time, about 20 minutes):
8 tbsp honey
3 tbsp butter
2 tbsp tabasco
1/2 tsp kosher salt
Melt butter in a small saucepan over medium-low heat. Add honey, Tabasco, salt. Allow to reduce slightly. Taste and adjust proportions if you desire. Let cool.
Serving:
Ladle 1 cup of grits onto deep plate. Place salmon filet atop grits. Drizzle with small amount of glaze (don't overdo it!).
Goes well with steamed haricots verde and carrots.
