Daily menu delicacies [09/04/2024] || Fusion on the Grill: My First Cedar-Planked Salmon Experience

_{Taken by my own smartphone}

hello steemians

Yesterday marked my first experience grilling salmon on a cedar plank, and it was truly memorable. The rich, smoky aroma from the cedar wood and the perfectly seasoned salmon combined with my favorite sides — grilled Tunisian salad and Chinese green salad with chia seeds — to create a meal that celebrated both tradition and experimentation. It was a delightful fusion of Canadian, Tunisian, and Chinese flavors, enjoyed in the warm company of family.

It all began on a sunny afternoon, perfect for grilling. I had just bought a new Broil King grill, a sturdy machine that promised to deliver perfectly cooked meals every time. I was excited, nervous even, because this was my first time trying to grill salmon on a cedar plank, a technique that is said to add an earthy, smoky flavor to the fish. To make things even more interesting, I had chosen to cook wild-caught salmon.

As I prepared the grill, I soaked the cedar planks in water for about an hour. This, I had read, was crucial. The moisture would ensure that the planks didn’t catch fire and would release steam, infusing the salmon with a subtle woodsy flavor. While the planks soaked, I seasoned the salmon fillets. Simple ingredients, nothing too overpowering — salt, pepper, fresh rosemary, and slices of lemon. The beauty of cooking fish, especially one as rich as salmon, is that it doesn’t need much. The fish itself is the star.

With the cedar planks ready and the grill preheated to medium-high, I placed the planks directly on the grill and laid the seasoned salmon on top. The moment the fish touched the hot cedar, an intoxicating aroma filled the air. The combination of the fresh rosemary and the cedar smoke was like nothing I had smelled before. I closed the grill lid, letting the heat and smoke do their magic.

While the salmon cooked, I turned my attention to the sides. The grilled Tunisian salad, or “Mechouia” as we call it, is a vibrant dish made of grilled vegetables, typically tomatoes, peppers, and eggplants, mixed with garlic, olive oil, and spices. It’s a dish I grew up eating, and it’s always been a family favorite. This time, I grilled the vegetables directly on the grill alongside the salmon, turning them occasionally until they were charred and soft. Once they were done, I chopped them up, mixed them with olive oil, and seasoned with a bit of cumin and salt.

The second side, a Chinese green salad with chia seeds, was something new I had been experimenting with. It’s a refreshing salad, made with crisp Chinese cabbage, shredded carrots, and a light sesame oil dressing. The chia seeds added a pleasant crunch and a boost of nutrition. This salad, with its bright flavors and crunchy textures, was the perfect contrast to the warm, smoky flavors of the grilled dishes.

By the time I finished preparing the salads, the salmon was almost done. I checked on the fish, gently pressing it with a fork to see if it flaked easily. It did. The outside had a beautiful golden crust, thanks to the cedar plank and the grill, while the inside remained moist and tender. I took the salmon off the grill and let it rest for a few minutes, allowing the juices to redistribute.

We gathered around the table, eager to dig in. The table itself was a colorful sight. The vibrant greens and oranges of the salads contrasted beautifully with the golden-brown salmon fillets, which I garnished with fresh lemon wedges. I could already tell that this meal was going to be a success.

The first bite of the salmon was heavenly. The cedar smoke had done its job, giving the fish a subtle, earthy flavor that complemented its natural richness. The rosemary and lemon added a fresh, bright note, while the fish itself was buttery and moist. Paired with the smoky, slightly spicy Tunisian salad and the crisp, refreshing Chinese green salad, it was a meal that perfectly balanced flavors and textures.

As we ate, I couldn’t help but feel proud. This was more than just a meal. It was a merging of cultures, a blending of flavors from Canada, Tunisia, and China. The grilled salmon on a cedar plank, a dish deeply rooted in Canadian cuisine, was the perfect centerpiece. The sides, each with their own cultural significance, added layers of complexity to the meal.

It wasn’t just about the food, though. It was the experience of grilling, of cooking outdoors, surrounded by family, with the smell of cedar smoke and grilled vegetables filling the air. It was about bringing together different culinary traditions and making them my own. And in that moment, I knew that this was just the beginning. There would be many more meals like this, many more experiments with the grill, and many more opportunities to bring together the flavors I love.

That day marked my first experience grilling salmon on a cedar plank, and it won’t be the last. It’s a dish I’ll keep coming back to, not just for its taste, but for the memories it creates.

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Best Regards,
@kouba01