Until about five years ago, I was never that excited about sandwiches. Then all of a sudden I started finding creative recipes for them all over the place, like this one that combines simple ingredients in a fresh new way:  Grilled balsamic red onions and flavorful Italian sausages, juicy tomatoes, and peppery arugula served on lightly toasted ciabatta rolls. It’s a great weeknight meal and perfect for weekend entertaining.

The recipe calls for grilling the sausages and onions at high heat but I turned the grill down a bit so I didn’t burn anything.

I thought the ciabatta rolls were perfect for these sandwiches because they were sturdy (which you need for this recipe), and crusty on the outside without being too crusty. Costco and Fred Meyer sell bags of ciabatta rolls in the bakery section, and I’m sure many other large grocery stores carry them, too. You can also use sliced crusty Italian bread for this but it will get pretty crunchy once you grill it (great for crostini but harder to eat as a sandwich). Enjoy!

Grilled Sausage & Balsamic Onion Sandwich
-from Fine Cooking Magazine

Serves four as a main course.

1 large red onion, sliced crosswise into 1/4-inch disks
5 Tbs. olive oil
1 Tbs. plus 1 tsp. good balsamic vinegar
Kosher salt and freshly ground black pepper
1 large ripe tomato (about 8 oz.), thinly sliced
8 slices (about 1/2-inch thick each) crusty Italian bread or 4 ciabatta rolls
1 clove garlic, smashed
4 links sweet or hot Italian sausage (about 1 lb. total)
1 packed cup arugula, washed (if the leaves are large, stem them)
2 to 3 Tbs. freshly grated Parmigiano-Reggiano

Heat a gas grill to high. Drizzle the onions with 1 Tbs. oil and 1 Tbs. vinegar and season well with salt and pepper. Toss gently to keep the disks intact. Season the tomato slices with salt and pepper and drizzle with 1 Tbs. oil. Brush 2 Tbs. of the oil over both sides of the bread, rub with the smashed garlic, and season with salt and pepper.

Put the sausages and onions on the hottest part of the grill. Grill the onions, turning them a few times, until they’re browned and have softened to a limp texture, about 8 minutes. Grill the sausages, turning occasionally, until fully cooked (160°F on an instant-read thermometer), 10 to 12 minutes. Remove the sausages and let them rest. Grill the bread for 1 to 2 minutes on each side.

Dress the arugula with the remaining 1 Tbs. oil and 1 tsp. vinegar; season with salt and pepper. Arrange a small handful of the arugula and 1 or 2 slices of tomato over four of the bread slices. Slice the sausages in half lengthwise and lay them flat over the tomatoes. Lay a generous portion of the grilled onion rings and a sprinkling of Parmigiano over the sausages. Top with the remaining four slices of bread. Slice the sandwiches in half and serve.

Tags: grilled Italian sausage sandwich, grilled onions, grilled sausage and onion sandwich, grilled sausage sandwich, grilling, italian sausage, summer entertaining, summer entertaining recipes

Salmon — famous in the Pacific Northwest — is my favorite type of fish, and cooking it on a cedar plank is my favorite method of cooking it. The plank not only keeps the fish moist because it protects it from the direct heat of the grill, but it infuses the salmon with a wonderful smoky flavor. The tangy, Spanish-inspired roasted red pepper sauce is the perfect compliment to the dish. This is a perfect meal for summer!

The recipe calls for salmon fillets but I usually use a whole big piece of salmon (I just cook it a little longer). Costco recently had a 6-pk. of cedar grilling planks for about $7, which is a great price.

I couldn’t find hot paprika of either variety (smoked or Hungarian) so I used regular smoked paprika with a few dashes of cayenne pepper.

You need to soak the plank in water for about 1 hour before putting it on the grill. I usually do this in a large baking pan or in the sink with enough water to cover the plank. Also, it helps to weigh the plank down with something heavy like a tea kettle.

Serve the Cedar-Planked Salmon and Red Pepper & Caper Sauce with Mediterranean Rice Salad. Enjoy!

Cedar-Planked Salmon with Red Pepper & Caper Sauce
-recipe from Fine Cooking Magazine 

Though this grilling method hails from the Pacific Northwest, it’s paired with Spanish flavors in the sauce. You can find small cedar planks meant for cooking at many supermarkets. Serves four.

For the sauce:
1/2 cup jarred piquillo peppers or roasted red peppers
1-1/2 Tbs. sherry vinegar or red-wine vinegar
1/2 tsp. Dijon mustard
1 medium clove garlic, minced
1/4 cup extra-virgin olive oil
1-1/2 Tbs. brine-packed capers, rinsed and chopped
1-1/2 Tbs. finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

For the salmon:
1 tsp. granulated sugar
1/2 tsp. ground cumin
1/2 tsp. hot pimentón de la Vera (Spanish smoked paprika) or Hungarian hot paprika
Kosher salt and freshly ground black pepper
Four 6- to 8-oz. skinless salmon fillets (preferably at least 1 inch thick)
2 tsp. extra-virgin olive oil

Make the sauce:
Put the peppers, vinegar, mustard, and garlic in a blender and begin to puree. With the blender running, add the oil in a thin, steady stream. Transfer to a small bowl, stir in the capers, parsley, 1/2 tsp. salt, and 1/8 tsp. pepper. Season to taste with more salt and pepper if needed.

Prepare the salmon:
Soak a cedar plank in cold water for at least 1 hour and up to 12 hours. In a small bowl, mix the sugar, cumin, pimentón, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle the mixture over the salmon and let sit at room temperature for 30 minutes, or cover and refrigerate for up to 12 hours.

Prepare a two-zone fire on a gas or charcoal grill: On a gas grill, set two of the burners to high (one if your grill only has two burners) and leave one burner off. On a charcoal grill, push all of the lit coals to one side of the grill.

Set the cedar plank on the grill over the hot zone, cover the grill, and wait until the plank starts to smoke, 2 to 3 minutes. Meanwhile, rub the skinned sides of the salmon fillets with the oil. Slide the plank to the cooler zone and arrange the salmon on top, oiled side down and thicker ends closest to the hot zone. Cover the grill (vents open on a charcoal grill) and cook until the fish is almost cooked through with just a touch of pink in the center—make a nick with a paring knife in the thicker part of a fillet to check—or an instant-read thermometer inserted in a thick part registers 135°F, 10 to 14 minutes. Transfer the fish (still on the plank) to a serving platter and serve with the sauce.

Make Ahead Tips:
The sauce can be made up to two days ahead and stored in the refrigerator.

Tags: cedar plank, cedar plank grilling, cedar plank salmon, cedar planked salmon, grilled salmon, grilling, Pacific Northwest, Pacific Northwest salmon, salmon, summer grilling, summer recipes

A simple spice rub and a fresh mango salsa turn ordinary grilled chicken thighs into a vibrant, super-flavorful meal. I loved the combination of sweet, ripe mango, the spicy heat of the jalepeno, and the pungent cilantro…delicious!

If you don’t use coriander or turmeric on a regular basis, it’s best to buy only what you’ll need for this recipe in the bulk spice section (sometimes in the natural foods area) of your grocery store.

I let the chicken marinate in the spice paste for several hours before grilling. Serve with Coconut Rice. Enjoy!

Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa
-recipe from Fine Cooking Magazine 

Boneless chicken thighs are ideal for grilling, since they keep their juiciness better than breasts. These are rubbed with a sweet-and-hot spice paste and paired with a vibrant, chunky salsa. Serves four to six.

1 Tbs. ground ginger
1 Tbs. ground coriander
1-1/2 tsp. turmeric
1-1/2 tsp. garlic powder
3 Tbs. vegetable oil; more for the grill
1 Tbs. Asian chile paste (like sambal oelek)
1 Tbs. dark brown sugar
2 tsp. kosher salt
2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
2 cups small-diced fresh mango (from 2 large mangos)
1/2 cup small-diced red bell pepper (from 1 small pepper)
1/2 cup salted peanuts, coarsely chopped
1/3 cup thinly sliced scallions (white and green parts of 4 to 5 scallions)
3 Tbs. chopped fresh cilantro or mint or a combination
1 Tbs. seeded, minced jalapeño
2 to 3 Tbs. fresh lime juice

Mix the ginger, coriander, turmeric, and garlic powder in a medium bowl. Heat 2 Tbs. of the oil in an 8-inch skillet over low heat. Add the spices to the hot oil and heat until they bubble and become fragrant, 30 to 60 seconds. Return the spice blend to the bowl; stir in the chile paste, brown sugar, and salt. The mixture will be thick and pasty. Add the chicken and toss to coat evenly.

In a medium bowl, mix the mango, bell pepper, peanuts, scallions, cilantro or mint, jalapeño, and the remaining 1 Tbs. oil. Add the lime juice to taste. Set aside. (You can season the chicken and make the salsa up to 2 hours ahead and refrigerate.)

Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs.

Move the thighs to a platter, let rest 4 to 5 min., and serve hot, warm, or at room temperature with the salsa alongside.

Variations:
To prepare as kebabs: Trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. Toss with the flavorings; then thread the chicken onto six 8- or 12-inch skewers (soak wood skewers in water for at least 20 min. first), folding each strip in half as you skewer it. If some strips are very thick, cut them in half crosswise rather than folding them so that all the pieces of chicken are roughly the same size. Grill the kebabs, turning them every 4 to 5 min. as dark grill marks form, until cooked through, 12 to 15 min. total.

Tags: Asian chicken, grilled chicken, grilling, Indonesian chicken, Indonesian grilled chicken, mango peanut salsa, mango salsa

I love fish tacos, and this version is easy to make and full of fresh flavors. This recipe features chile-marinated grilled fish served with fresh Pico de Gallo salsa and a super tasty Lime-Cilantro Sour Cream Sauce. You can make almost everything ahead so it’s perfect for entertaining…just grill the fish right before serving.

The recipe has you use 2 tortillas per taco, which is brilliant because the inner tortilla will start to fall apart so you’ll still have the outer tortilla to keep the taco together. Definitely take the extra few minutes to make fresh Pico de Gallo salsa — It’s super easy and compliments the flavors of the tacos better than the jarred store-bought stuff. Serve the tacos with Arroz Verde (Green Rice) and a green salad drizzled with a Mexi-inspired vinaigrette. Enjoy!

Grilled Fish Tacos
-recipe from Fine Cooking Magazine 

A grilled fish taco is a beautiful thing to eat. San Diego and points south are where they originated. Although many of the fish tacos in the area are fried, the grilled ones really stand out and are much lighter. Serves 6-8, Yields 12 tacos.
 
For the lime-cilantro sour cream sauce:
1 cup sour cream 
1/2 cup mayonnaise 
3 Tbs. minced fresh cilantro
Grated zest of 1 lime 
1 Tbs. fresh lime juice

For the tacos:
2 tsp. ground ancho chile powder 
1/2 tsp. ground cumin
3 cloves garlic, minced
1/2 tsp. kosher salt 
1/4 tsp. freshly ground black pepper 
2 Tbs. olive oil 
3 lb. firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod) 
2 dozen 6-inch corn tortillas
2-1/2 cups shredded green cabbage 
2-1/2 cups shredded red cabbage 
Pico de Gallo 
4 limes, quartered

To make the lime-cilantro sour cream sauce:
Combine all the ingredients in a 2-cup measuring cup and whisk until smooth. Refrigerate up to 4 hours until ready to use.

To make the tacos:
In a small bowl, combine the ancho powder, cumin, garlic, salt, and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.  

Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.

Grill the fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and coarsely chop.

Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.

In a large bowl, combine the green and red cabbage.

To assemble the tacos, take 2 tortillas, top it with chunks of fish, a dollop of the sauce, a spoonful of the Pico de Gallo, and some of the cabbage. Squeeze a wedge of  lime over the filling, fold the tortillas, and eat.

Tags: Cinco de Mayo, fish, fish tacos, grilled fish tacos, grilling, Mexican, Mexican food

I love Indian food so I was eager to try this recipe for Tandoori-Style Chicken Thighs. The grilled chicken is tender and flavored with fragrant spices. Let the chicken marinate for several hours (up to 12) for best flavor. Serve with basmati rice and a cucumber salad.

Grilled Tandoori-Style Chicken Thighs
-recipe from Fine Cooking Magazine 

 This recipe can also be prepared as kebabs (see the instructions below). Serves four to six. 

1-1/2 Tbs. ground cumin
1-1/2 tsp. curry powder
1-1/2 tsp. kosher salt
1 tsp. garlic powder
1/2 tsp. ground ginger
1/4 tsp. cayenne
2 Tbs. vegetable oil; more for the grill
3 Tbs. red-wine vinegar
1/2 cup regular or nonfat plain yogurt
2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
3 Tbs. chopped cilantro

Mix the cumin, curry powder, salt, garlic powder, ginger, and cayenne in a medium bowl. Heat the oil in an 8-inch skillet over low heat. Stir the spices into the oil and heat until they bubble and become fragrant, 30 to 60 seconds. Return the spice blend to the bowl and stir in the vinegar and then the yogurt. Add the chicken thighs and toss to coat evenly. Let sit 10 min. or cover and marinate in the refrigerator for up to 12 hours.

When ready to cook, prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs. Move the thighs to a platter and let rest 4 to 5 min. Sprinkle with chopped cilantro before serving.

Variations:
To prepare as kebabs: Trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. Toss with the flavorings; then thread the chicken onto six 8- or 12-inch skewers (soak wood skewers in water for at least 20 min. first), folding each strip in half as you skewer it. If some strips are very thick, cut them in half crosswise rather than folding them so that all the pieces of chicken are roughly the same size. Grill the kebabs, turning them every 4 to 5 min. as dark grill marks form, until cooked through, 12 to 15 minutes total.

Tags: curry, Fine Cooking Magazine, grilled chicken, Indian food, tandoori, tandoori chicken, tandoori chicken thighs

This Southwestern-inspired recipe is a perfect weeknight meal: marinated chicken breasts are grilled and topped with a tangy corn and pepper salsa…simple, fresh and super easy!

Fresh corn would be great in the salsa instead of frozen corn. If using fresh corn, shuck 2 ears of corn and discard corn silk. Cook the ears of corn in boiling water for about a minute. Remove from hot water and place in bowl with ice water (to stop cooking). Once the cobs are cooled, remove from ice water bath, dry the corn then cut the kernels off the cob. Proceed with salsa recipe.

I marinated the chicken for several hours, and it turned out great. Large pieces of chicken will take longer to cook so you should use a lower heat (medium to medium-low). Enjoy!

Grilled Chicken Breasts with Corn Salsa
-adapted recipe from Bon Appétit Magazine

Salsa
1 1/4 cups frozen corn kernels, thawed
1/4 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
2 teaspoons chopped seeded jalapeño chili

Chicken
1/2 cup dark beer
1 tablespoon low-sodium soy sauce
1 tablespoon chopped fresh cilantro
2 teaspoons chopped seeded jalapeño chili
2 teaspoons fresh lime juice
1 clove garlic, crushed
1 teaspoon cumin
4 skinless boneless chicken breast halves

 
For Salsa: Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

For Chicken: Combine first 7 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.

Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.

Tags: Bon Appetit Magazine, corn salsa, grilled chicken, Summer

It’s time to seek out your nearest farmers’ market or farm stand and load up on fresh produce! This versatile recipe for grilled veggies is a perfect way to take advantage of the wonderful summer harvest, and can be served as a side dish to any grilled meat, or added to pastas and paninis. Simple flavors, but oh so tasty!

The recipe calls for red and yellow bell peppers, eggplant, zucchini, asparagus, and plum tomatoes but you can use what you like. I chose to grill zucchini, yellow summer squash, red and orange bell peppers, crimini mushrooms, asparagus, and Walla Walla Sweet Onions. In my opinion, a grilled veggie platter must have grilled onions!

Drizzle the grilled veggies with the tangy, herb-spiked vinaigrette and enjoy!

Grilled Vegetable Platter with Picnic Vinaigrette
-recipe adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington

Grilled seasonal vegetables make a colorful and festive beginning to a picnic or other outdoor gathering.

For the vinaigrette:
1 shallot, finely chopped
2 Tbs. red wine vinegar
1 Tbs. fresh lemon juice
1 tsp. Dijon mustard
6 Tbs. olive oil
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. chopped fresh basil
Salt and freshly ground pepper, to taste

2 red bell peppers
2 yellow bell peppers
4 Asian eggplant
4 zucchini
18 asparagus spears, trimmed and peeled, if desired
6 plum tomatoes, halved lengthwise
1/4 cup assorted finely chopped fresh herbs, such as flat-leaf parsley and basil

Prepare a medium-hot fire in a grill.

To make the vinaigrette, in a small bowl, combine the shallot, vinegar, lemon juice and mustard. Whisk in the olive oil, then add the parsley, basil, salt and pepper. Transfer to a container with a tight-fitting lid.

Place the red and yellow bell peppers on the grill rack and grill, turning, until the skins blacken and blister. Place in a brown paper bag, close tightly and let stand for 10 minutes (or place in a bowl and cover tightly with plastic wrap). Remove the peppers and peel off the charred skin. Remove the stems, seeds and ribs. Cut the peppers into 1/2-inch slices. Place on a large serving platter.

Cut the eggplant and zucchini lengthwise into 1/4-inch slices. Lightly coat with nonstick olive oil cooking spray and grill, turning once, until softened and lightly browned, 6 to 8 minutes total. Place on the platter.

Lightly coat the asparagus spears and tomato halves with cooking spray. Grill, turning once, until softened and lightly browned, about 5 minutes for the asparagus, 8 minutes for the tomatoes. Arrange attractively with the other vegetables on the platter. Drizzle with the vinaigrette and sprinkle with the fresh herbs. Refrigerate until ready to serve.

Tags: farm stand, farmers market, grilled asparagus, grilled eggplant, grilled mushrooms, grilled onions, grilled peppers, grilled squash, grilled tomatoes, grilled vegetables, grilled veggie platter, grilled veggies, grilled Walla Walla onions, grilled zucchini, local harvest, picnic, veggie plate, veggie platter, Walla Walla onions, Walla Walla Sweet Onions, Williams-Sonoma Outdoor Series, Williams-Sonoma Picnics and Tailgates

In Portland, we’re surrounded by great food and excellent locally-made products…and Big Tony Brown BBQ Sauce is absolutely one of my favorite local finds! My family loves it so much that they use it in place of ketchup now (I’m not kidding!). The sauce has a great balance of flavors — slightly sweet with a little tang and a bit of heat — and uses all-natural ingredients (no high fructose corn syrup or artificial stuff). Big Tony Brown BBQ Sauce is available in MILD or SPICY (which isn’t too spicy…my kids love it!), and is leagues better than the typical super sweet, smoke-flavored stuff sold in most markets. We’ve enjoyed The Spicy Sauce on chicken, beef, pork, and meatloaf. YUM!

And Tony Brown (aka Big Tony) is a nice guy so I love supporting his business. You can even hire him to cater an event. His over-sized charcoal grills, big personality, and grilling skills will be a huge hit at your next party!

Big Tony Brown BBQ Sauce is made in Newberg, Oregon, and can be purchased online or at these local Portland area stores: Barbur World Foods, Market of Choice (SW Portland and West Linn locations), Lamb’s Thriftway (Wilsonville and Lake Oswego locations), Gartner’s Meats, Red Hills Market (Dundee), Chuck’s Produce (Vancouver).

I heartily agree with Big Tony’s motto: “Heavy on The Spicy Sauce!” This stuff is liquid gold!

Tags: barbecue sauce, bbq, bbq sauce, Big Tony, Big Tony Brown, Big Tony Brown BBQ Sauce, Big Tony Brown The Spicy Sauce, Big Tony's, Oregon products, Willamette Valley

I made this Italian-inspired sandwich recently for a friend’s birthday lunch. It’s hearty, delicious and a creative way to enjoy a meat-free meal! Think of a caprese salad (tomato, basil and fresh mozzarella with a drizzle of olive oil and balsamic vinegar) in the form of a sandwich with the addition of a grilled portobella mushroom…Delish!

To prep the portobella mushrooms, cut off the stems and use a teaspoon to gently scape out the feathery gills. To grill them, I found that high heat was a little too hot (you don’t want blackened mushrooms). Whatever heat you choose (high or medium-high), be at the grill while the portobellas are grilling so you can turn them or move them if needed.

Serve the sandwich with a lightly dressed salad. Enjoy!

Grilled Portobella Sandwiches with Tomatoes, Mozzarella & Basil
-recipe from Fine Cooking Magazine 

1/4 cup mayonnaise
1/4 cup freshly grated Parmigiano-Reggiano (1/2 oz.)
1 Tbs. minced garlic (3 to 4 medium cloves)
4 good-quality sandwich rolls, cut in half
1/4 cup extra-virgin olive oil
2 Tbs. balsamic vinegar
4 large portobella mushrooms, stems and gills removed and discarded and caps wiped clean
Kosher salt and freshly ground black pepper
4 to 8 thin slices fresh mozzarella or sharp provolone
1/2 cup lightly packed fresh basil leaves (about 1/2 oz.)
2 medium ripe tomatoes, sliced (about 9 oz.)

Heat a gas grill with all burners on high. Clean and oil the grate.

In a small bowl, mix the mayonnaise, Parmigiano, and 1 tsp. of the garlic; spread the mixture over the cut sides of each roll.

In another small bowl, whisk the olive oil, vinegar, and the remaining 2 tsp. garlic. Brush the oil mixture over both sides of each mushroom cap and sprinkle generously with salt and pepper. Grill the mushrooms, gill side down, until grill-marked, about 3 minutes. Flip and continue to grill until cooked through, about 3 minutes more. Reduce the heat to low, flip the mushrooms again, and top each with a portion of cheese. Put the rolls, cut sides up, on the grill along with the mushrooms. Cover the grill and cook until the rolls are crisp and warm and the cheese melts, 2 to 3 minutes.

Put the rolls and mushrooms on a platter. Arrange a few basil leaves on the bottom half of each roll. Sprinkle the tomatoes lightly with salt. Put the tomatoes and then the mushrooms on the basil leaves. Cap the sandwiches with the tops of the rolls and serve.

Tags: caprese salad, grilled portabella, grilled portabella sandwich, grilled sandwich, grilling, panini, portabella mushrooms, sandwich

I love, love, love salmon that’s been cooked on a cedar plank! Every time I’ve used this cooking technique, the fish has been moist and delicious with a wonderful hint of smoky flavor. This particular recipe features a simple lemon-herb-pepper rub and a tasty horseradish-chive sauce…YUM! It’s definitely a great summer dish that is perfect for entertaining!

I bought a big slab of wild Copper River salmon at Costco (which was about 14″ in length), and found 15″ cedar planks for grilling at Lowe’s (the home improvement store… a 2-pack of the planks was about $8). For rustic presentation, serve the cooked salmon straight from the planks after it’s rested for 10 minutes or so (the bottom of the plank will be charred so set a platter or baking sheet underneath it). Enjoy!

Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce
by Fine Cooking Magazine 

Grilling on soaked cedar planks has a lot of benefits: the planks char lightly, creating cedar smoke that delicately perfumes the food, and fish doesn’t stick to the grill grates because it’s on the planks. Plus, this spice rub—a simple mixture of salt, cracked black pepper, lemon zest, fresh thyme, and a bit of sugar—pairs really well with the cedar-smoke flavor. Because it’s a simple technique, it’s easy to grill two fillets at once and use the leftover fillet the next day in a salad or sandwich. Serves 8.

For the salmon:
1 Tbs. grated lemon zest, minced
1 1/2tsp. chopped fresh thyme
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches), pin bones removed
2 Tbs. extra-virgin olive oil

For the horseradish-chive sauce:
1 cup crème fraîche
6 Tbs. minced fresh chives
3 Tbs. prepared horseradish
Kosher salt and freshly ground black pepper

Soak the cedar planks in water to cover for at least 1 hour. Drain the planks.

Prepare the sauce:
In a small bowl, stir the crème fraîche, chives, and horseradish. Season to taste with salt and pepper. Refrigerate.

Prepare the salmon:
In a small bowl, combine the lemon zest, thyme, sugar, 1 1/2 tsp. salt, and 1 Tbs. pepper. Rub the mixture together with your fingers until the zest is distributed throughout. Rub the salmon fillets on both sides with the olive oil and then set each fillet skin side down on a plank. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly. Gently rub the seasoning into the fillets. Let stand at room temperature while the grill heats.

Cook the salmon:
Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of each fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The planks may smoke a bit (this is fine) and will become very aromatic. Let the fillets rest on the planks for 5 to 10 minutes before serving.

Cut the salmon fillets crosswise into serving portions and transfer to individual plates. Serve with the sauce.

Make Ahead Tips: The sauce may be made up to 1 day ahead, and refrigerated, covered.

Leftovers: Cool any leftover salmon completely, wrap well, and refrigerate for up to 3 days.

Tags: BBQ salmon, cedar plank grilling, cedar plank salmon, cedar planked salmon, cedar planks, Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce, Copper River Salmon, Costco, Fine Cooking Magazine, grilled salmon, grilling, Lowe's, salmon, salmon fillets