• Tips, tricks & Tools
  • Subscribe by Email

    Enter your email below to get notifications of blog updates by email.

Cedar Plank Salmon

I’ve always wanted to try this! To be honest I kind of thought it would be a pain in the butt somehow, but nope. The flavour is unreal. A match made in heaven! Like garlic and feta, basil and tomatoes, strawberries and balsamic oh I could on and on…

You can marinade or spice your fish however you like, but this combo is a winner and is completely complimented by the cedar flavour. I even had a 10 year old who swears against all fish (yuck!) devour it and want more. It’s also pretty cool that you cook it on wood and have flames and burning and water to spray all over which I’m sure added to the appeal of the whole idea!

Cedar Plank Salmon
Serves 4
bring barbecuing season to a whole new level with this flavourful dish
Write a review
Print
Prep Time
3 hr
Prep Time
3 hr
Ingredients
  1. 2 cedar planks (you can buy these almost anywhere now)
  2. 4 salmon filets
  3. 5 scallions, sliced on the diagonal (because it's prettier)
  4. 1 inch of fresh ginger, grated
  5. 1/2 tspn-ish of sesame oil
  6. 1 cup of maple syrup
  7. pinch of salt
  8. siracha (optional, if you like some heat)
Instructions
  1. VERY IMPORTANT: you need to soak your planks fully submerged for at least 3 hours or they will just light on fire and burn instantly.
  2. Mix all ingredients together in a bowl. Reserve a bit of marinade for after cooking.
  3. Pour marinade on salmon and let sit for 10-30 minutes. Fish doesn't need to marinade longer than that.
  4. Place salmon on planks and set in pre-heated barbecue around medium heat. When fish flakes easily with a fork, it's done. You can add a bit more of the fresh, uncooked marinade after for little more dimension of flavour.
Notes
  1. Have a clean spray bottle with water handy to put out flares but also try not to open the barbecue lid too often or all that delicious smoke will escape.
  2. Everyones barbecue is different, so set your temperature to what you know works for you.
Tongue In Cheek http://tongueinyourcheek.com/
Back to Top Contact Me Share on Facebook Pin It Email to a Friend

The Best Banana Bread

I have a feeling what makes this recipe is so yummy is the amount of butter. I was thinking, hmm maybe next time I’ll try and cut the butter amount down and then I thought, nah. Sometimes you should just eat something sinful and yummy with out mucking it all up. Just go for an extra walk that week and maybe eat an extra salad. Have some common sense! For God sakes people, eat the fat! Enjoy your life! 

The Best Banana Bread
Write a review
Print
Prep Time
15 min
Total Time
1 hr 15 min
Prep Time
15 min
Total Time
1 hr 15 min
Ingredients
  1. 4- 5 large bananas, mashed (brown and mushy is best)
  2. 1 egg
  3. 1/2 cup melted unsalted butter
  4. 1/4 cup of milk
  5. 1 tbsp vanilla
  6. 1 1/2 cups flour
  7. 3/4 cup of sugar
  8. 1 tspn cinnamon
  9. 1 tspn baking powder
  10. 1 tspn baking soda
  11. 1/2 tspn salt
  12. 1 cup chocolate chips
  13. sliced almonds to garnish
Instructions
  1. Overhang a 8x4-ish bread pan with parchment paper for easy removal. Preheat oven to 350º.
  2. Beat egg and mix with all wet ingredients including bananas.
  3. Combine dry ingredients. Add wet ingredients into dry and mix just until you cant see flour but not more.
  4. Pour into pan and garnish with almonds.
  5. Bake for 50-60 minutes or till your toothpick comes out clean.
Adapted from Vienna Di Ruscio
Adapted from Vienna Di Ruscio
Tongue In Cheek http://tongueinyourcheek.com/
Back to Top Contact Me Share on Facebook Pin It Email to a Friend

Bull Trout with Hot Sauce

A really fast, super easy way to cook trout or salmon. My brother and his girlfriend (Oriano & Sam) live in BC and go fishing a lot. Boo. He gave me this bull trout last time he was in town and told me his favourite new way to cook it because Samantha doesn’t actually like fish, but she likes this. And so do I.

It couldn’t be simpler:

I had 4 big bull trout fillets

Heat up a skillet

Melt some butter in it (for my quantities I used about 2 tbsp)

Add your favourite hot sauce. I used Franks Red, but use what you like, Siracha, Sambal, whatever you want. (about 1/4 cup)

Fry your fish in the hot sauce turning only once. Oh and put on an apron unless you don’t like that shirt your wearing.

Eat and enjoy!

 

Back to Top Contact Me Share on Facebook Pin It Email to a Friend
I n g r e d i e n t s
R e c e n t   P o s t s
C a t e g o r i e s