Paleo

Cedar Planks: Salmon’s Best Friend

Cedar Plank, grilling, Paleo, Salmon, sunday supper

My family loves fish, even my young daughter. Lucky enough to live in Florida, we have access to fresh fish and eat it regularly. Trying to find new ways to prepare fish is the real challenge. Broiling can get boring, and frying is too messy and fattening. So that leaves the grill, which I personally believe cooks the best fish.IMG_1251

One of my favorite ways to grill fish is to use a cedar plank. You’ve probably either had  it served that way at a restaurant or have at least seen it on a menu, and trust me, it’s delicious.

It’s easier than you think to find cedar planks. Stores like Williams-Sonoma, Fresh Market and Whole Foods carry them, and you can even sometimes find planks at places like HomeGoods or World Market. Search for wood chips and that’s usually where you’ll also find the wood planks.

When I’m grilling salmon, the cedar plank is my go-to method, and Williams-Sonoma’s Potlatch Seasoning is my favorite way to flavor it. However, I also love fresh dill and a squeeze of lemon as an alternative preparation. As the plank heats up on the grill, the smoke infuses the fish with the cedar’s flavor. You truly only need to add a little seasoning and your salmon will be tender, flavorful and look quite impressiIMG_1226ve.

Soaking the plank is key. Submerge the plank under water for at least 30 minutes  before grilling. Then remove it from the water, place the seasoned salmon on top with the skin side down, and toss it on the grill. Cooking at 425-450 degrees, the salmon should only take about 20-25 minutes, depending on its thickness.

Try this preparation for any of your favorite fish, and I’m sure you’ll enjoy it. It doesn’t take much extra time but the reward is lovely, flavorful fish without using extra fat to make it delicious.

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Sautéed Spinach with Goat Cheese

10 minute side dish, food, Paleo, side dish, Spinach, tips, vegetables

In Florida, spinach and snap beans (a.k.a. green beans) reach their peak in March so you can buy a lot for a little bit of money (click here for a complete list of Florida vegetables by season). Both spinach and snap beans make healthy side dishes but sometimes we need inspiration to create something different. Steamed green beans get boring, and I don’t know about you, but I can only eat so much spinach in my salads.

Don’t let your side dishes end up as an obligatory sidekick to your meal’s main element. Instead, look for ways to doctor up the usual to create something new. The key to side dishes is that they can’t take up a lot of time. They are SIDE dishes, after all. But that doesn’t mean they can’t be fulfilling and add a satisfying element to your meal.

Below I’ve included a 10-minute recipe for spinach sautéed with garlic and goat cheese. It’s simple to prepare and is a great way to use all that spinach you picked up at the farmers market or store. Don’t forget that spinach shrinks dramatically as it cooks, so be prepared to use at least six to eight cups to feed four people.

I paired this luscious side dish with a grilled New York strip steak. I didn’t even miss eating the roasted potatoes I made my husband because the spinach had plenty of fulfilling flavor. Check back later this week to get another 10-minute side dish that’s perfect for a Paleo-inspired diet.

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Ingredients

2 tablespoons olive oilIMG_0348

2 garlic cloves, minced

1/4 cup onion, minced

1/4 teaspoon kosher salt

1/4 teaspoon white or black pepper

2 oz. goat cheese (use 1/4 oz. per cup of spinach)

6-8 cups fresh spinach

Cooking

Using a deep skillet or shallow pot, sauté garlic and onion in olive oil over medium-high heat for 3 minutes. Add the spinach and stir so every leaf is coated with the hot oil. Season with salt and pepper. Add cheese in chunks and gently combine. Turn off heat, cover, and let sit for 2 minutes. Stir again and serve immediately.

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Caprese Salad with Arugula Pesto

10 minute side dish, Arugula, Caprese Salad, Paleo, Salad, Tomatoes

Tomatoes aren’t typically associated with winter, but February brings plenty of this tasty fruit in the Southeast, where I live. One of the great things about tomatoes is that you really don’t have to do much to make them amazing. Let the tomato shine, that’s what I always say (okay, I don’t really say that but tomatoes can truly stand on their own).

DSC03983I’ve got two quick side dishes using tomatoes that I am sure you’ll enjoy. Both are served chilled or at room temperature. Another plus is that you can make them ahead of time, which reduces the stress of getting the entire meal prepared all at once.

Today I’m sharing an easy Caprese salad recipe. Arugula is also in season, so I use that to make my pesto. The homemade pesto really adds something without taking a lot of time to make, so give it a shot!

This serves four people, and I like to pair it with either chicken parmesan or a grilled steak. Don’t forget to check back tomorrow for another 10-minute side dish utilizing seasonal tomatoes.

 

Ingredients

2 beefsteak or vine ripe tomatoes

5 oz. buffalo mozzarella ball

4 tablespoons pine nuts, toasted

4 cups packed arugula    IMG_0452

1 tablespoon fresh garlic

1/2 teaspoon black pepper

2 teaspoons kosher salt

5 tablespoons olive oil

Juice of 1 lemon

 

Pesto Preparation

Combine pine nuts, garlic, black pepper, salt, arugula and lemon juice in a blender or food processor. Blend for 1 minute, slowly adding the olive oil, and increasing the speed to achieve your desired texture. The pesto will keep for a week in the refrigerator.

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Assembly

Cut tomatoes into 1/4-inch slices. Do the same with the mozzarella ball. Alternate tomato slices and mozzarella slices. Drizzle 1/4 cup of pesto sauce over it and serve.

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