I am typing this post with only my right hand. Some of you may have seen a few of my Instagram pictures and found out that I sprained my left wrist. Be honest, I have no idea when and how it happened. It started to hurt a little about a week and a half ago. The silly me tried to loosen it by moving the wrist around. However, that made it a lot worse. Every little movement hurt. It even hurt when I was sleeping.
Next day, I went to urgent care immediately. Good news was that I didn’t break anything. Just a sprain. The doctor gave me a brace, which really helps. My wrist can’t be moved around, so I feel very little pain. With many ice pack treatment, the swelling and the pain are mostly gone. Now, I need to focus on doing some exercises to loosen the stiff fingers and bring back the strength and flexibility. Oh, I miss my hand. It has been really tough to function without a hand. No finger nail cutting; no shoe tying; no driving. And of course, I haven’t cooked really. Let’s hope my hand will heal soon!
Now, let’s get back to the salmon. Bryan and I have been wanting to do a plank salmon since we got our grill. Two weeks ago, we finally got a cedar plank and grilled the salmon on it. It was incredible! The wood brought a mild smokiness and sweetness to the salmon. The salmon was cooked just right. It stayed soft and juicy. It was even better with the fresh and nutty cilantro pesto. With a few squeeze of grilled lime juice, the taste of charred and citrus gave an extra nice touch. This recipe would be great for 4th of July or any summer day! Most importantly, it doesn’t require much extra work to do a plank grilling. You just need a piece of cedar plank (or other plank, like oak or maple) and you are good to go. Happy grilling! Have a fun July 4th!
Cedar Plank Salmon with Cilantro Pesto and Grilled Lime
– 1 cedar plank
– 1 pound skinless salmon
– olive oil
– ground black pepper
– 1 lime (halved)
– 1 clove garlic
– 1/8 cup pine nuts (lightly toasted)
– ½ cup extra-virgin olive oil
– ¾ cup roughly chopped cilantro leaves
– ¼ lime (juiced)
– ground black pepper
- 2 – 3 hours before grilling, soak the wood plank with water. To keep the plank submerge in water, place a heavy object on top. Drain right before using.
- In a food processor or blender, add the garlic and pine nuts. Blend for 30 seconds. Add the cilantro. Blend until finely chopped. Add oil and process until combined. Transfer the pesto to a bowl, mix in the lime juice. Season with salt and pepper. Cover with plastic wrap and keep in the fridge until ready to use.
- Preheat the gas grill to medium-high heat (indirect grilling).
- For the salmon, lightly coat with olive oil. Season with salt and pepper on both sides. Transfer to the cedar plank. Place in the grill and close lid. Cook for about 20 – 30 minutes, or until the internal temperature of the salmon reaches 131°F (55˚C). Carefully transfer the salmon and plank to a serving platter.
- Quickly place the lime with cut side down on the grill. Grill for a few minutes until slightly charred. Remove from grill.
- Top the salmon with a few tablespoons of pesto and drizzle with grilled lime juice. Serve.
- The wood plank I got is 12 x 5 inches in size.
- I used a plank saver (the metal plate under the plank). It is said that it would keep the life of the plank longer and I can reuse the plank for the next time. It is not necessary to have one. It is a personal choice.
- I got my plank and plank saver from Crate and Barrel. You can get them from Amazon, Sur La Table, and Williams Sonoma. I have seen planks in Whole Foods Market too. Many people also suggest to just get the wood from hardware store. Whatever you prefer.
- Leftover pesto can be stored in an air-tight container for up to a week.
(Adapted from Pandee Pearson via Foodnetwork.com)