Cedar Planked Salmon with Artichokes, Olives, Sun Dried Tomatoes & Roasted Red Peppers

Time is flying by and it’s hard to believe that Labor Day is this Monday, it’s the last unofficial weekend of summer. I know there will still be hot days (I hope) left and I have yet to go down the shore! I love it after the season, when the boardwalk is almost empty and the feeling of fall is in the air. Labor Day is always a little bittersweet but this meal will help the transition. ;) Enjoy this meal by candlelight, while relaxing outdoors as a late summer breeze passes by, as you savor the last bits of summertime. This is enough for 2 to 3 people to share. Have a great weekend and Labor Day! :)

  • 1 pound salmon, skin left on, in one piece
  • 1 tablespoon unsalted butter
  • 1 olive oil plus more for drizzling
  • 1/2 cup marinated artichoke halves, *rinsed if needed
  • about 6 sun dried tomato halves, ripped into pieces
  • 1 heaping tablespoon pitted oil cured olives
  • 2 large garlic cloves, crushed and roughly minced
  • 2 tablespoons roughly chopped fire roasted red pepper plus about about 1 pepper, cut into halves, about 3-4 pieces
  • a few leaves rosemary leaves, minced
  • fresh ground pepper
  • sea salt
  • (1) 11×7 cedar plank, (one that will fit the salmon, usually they have them by the seafood dept)

To start, soak your cedar plank for over an hour. In the meantime, melt the butter and olive oil on low heat and add the garlic. Saute until the garlic is soft, add in the artichokes, olives, sun dried tomatoes, 2 tablespoons of the red pepper and a few rosemary leaves minced, season with sea salt and ground black pepper. Saute for about 5 minutes until heated through and set aside, keeping them warm.  Heat up your grill to about 550 degrees, place your plank on the grill for about 3 minutes, pull it off and flip the plank. Drizzle a little olive oil on the grilled side and place your red pepper halves on it. On top of the red pepper place your salmon, skin side down and drizzle with a little olive oil and sprinkle with sea salt. Place on the grill and grill for about 8 minutes. Keep an eye on it, as mine began to burn, so definitely keep a spray bottle nearby!    Please wear gloves to protect your hands and handle with a sturdy pair of tongs. The cooking time really depends on the thickness of the fish, so test with a fork to check for doneness. After the 8 minutes, top with half of the veggies and grill for another 7 minutes or so, keeping an eye on it. Once it’s done, add the rest of the veggies on top.

I served the salmon with corn grits but buttered garlicky orzo or polenta would be great with this also. To make the corn grits you need:

  • 1/2 cup stone ground white corn grits
  • 1 cup chicken stock, *water works fine
  • 1/2 cup water
  • 1 tablespoon unsalted butter  
  • sea salt 
  • fresh ground pepper
  • 3 tablespoons heavy cream
  • minced fresh rosemary leaves

Bring the chicken stock, water, butter and sea salt to a boil on high heat. Slowly add in the grits and lower the heat stirring often, for about 8 minutes. The recommended cooking time is 15-20 minutes but found they cooked quickly, so test them. Once they are to your liking, add in the heavy cream, ground pepper and a few minced leaves of rosemary. Garnish with fresh rosemary leaves. Enjoy!


Chickpea Patties with Red Pepper Yogurt Sauce

I love brown rice farina! And thought how delicious would it be as a pattie? So I combined it with chickpeas and it became a really tasty little meatless pattie. They look just like chicken nuggets and if you have kids, I think they will really like them, especially if you make the red pepper “fancy” sauce to go with them. This would be great for lunch or if you are in the mood to try something new. Enjoy!

  • 1 can 15.5 oz. chickpeas, rinsed and the outer skin of chickpea removed.
  • 1/2 cup brown rice farina, (Bob’s Red Mill makes it or if you go to a health food store they may carry it loose)
  • 1/2 cup panko bread crumbs
  • 1 egg, lightly beaten
  • paprika
  • celery seed
  • freshly grated nutmeg
  • 1/4 teaspoon Vegeta, or any all-purpose seasoning you like
  • 1 red pepper, roasted, cooled and peeled
  • 1 cup yogurt
  • 5 capers, rinsed
  • fresh ground pepper
  • raw walnut halves
  • cucumber slices
  • kalamata olives
  • canola oil

Cook the brown rice farina according to the package and set it aside so it cools a little. Mash your chickpeas, removing the outer skin sounds time consuming but it’s not that bad, kind of meditative, lol. Add your brown rice cereal, panko bread crumbs, Vegeta, paprika, celery seed, and nutmeg to taste. I used a lot of paprika and a sprinkling of celery seed and a grating of fresh nutmeg. Add in your egg and combine well. With a hand blender, combine the yogurt, roasted red pepper, capers and fresh pepper and set aside. In a skillet, heat up your canola oil. Make sure the oil is hot before you drop in your chickpea mixture. Keep the oil at medium heat and drop in your chickpea mixture, a teaspoon at a time. They brown quickly, once brown, flip and brown the other side. Drain on paper towels. This recipe makes about 16 patties and best served hot. Arrange your little platter adding in the cucumber slices, walnuts and olives. They are great if you pile your little patties with the yogurt sauce and then top with walnuts and olives.