Cedar Plank Garam Masala Salmon

 

Cedar Plank Garam Masala Salmon

1 pound salmon filet

½ tablespoon Wildtree Natural Grapeseed Oil

2 teaspoons brown sugar

2 teaspoons Wildtree Garam Masala

½ teaspoon salt

 

Soak a cedar plank in water for 2-3 hours. Preheat grill to medium high. Place the plank on the grill until one side is lightly charred. Transfer plank to a baking sheet, char side up. Brush the top of the plank with Grapeseed Oil. Place the salmon on the plank. Brush with the ½ tablespoon Grapeseed Oil. In a bowl combine the brown sugar, Garam Masala, and salt. Rub the mixture all over the salmon. Return plank with salmon to the grill. Cover and cook 12-15 minutes for medium well.

 

To order your Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Outrageous Orange Salmon

A Super Simple Supper!

Outrageous Orange Salmon

Serves 4

1 (1 pound) salmon fillet

½ cup Wildtree Outrageous Orange Sauce

Preheat oven to 375°F. Place the 1 pound salmon fillet on a foil lined sheet pan and baste with a thin layer of Outrageous Orange Sauce. Bake for 25 minutes, basting at 10 and 20 minutes. Flake with a fork to test for doneness.

To order Wildtree's Outrageous Orange Sauce go to www.jenwarr.mywildtree.com. 

Fresh Herb Salad with Grilled Salmon

Fresh Herb Salad with Grilled Salmon

Ingredients

2 medium shallots, finely chopped

1 TBSP capers, drained

2 TBSP fresh lemon juice

2 TBSP mayonnaise (I prefer Vegenaise)

1/2 tsp coarsely ground black pepper, divided

16 fresh asparagus spears (about 8 oz), trimmed

4 skinless salmon fillets (3 oz)

1 TBSP Wildtree Dill Dip Blend

1 small fennel bulb (about 4 oz)

6 cups mixed greens salad blend

1/4 cup snipped fresh chives

1 can (14.5 oz) no-salt-added Great Northern beans, drained and rinsed

Directions

1. For dressing, combine shallots, capers, juice, mayonnaise and 1/4 tsp of the black pepper in bowl, mix well and set aside.

2. Heat grill pan over medium-high heat 5 minutes. Cook asparagus 2-3 minutes or until light grill marks appear. Remove asparagus from pan to cutting board; cool slightly. Cut asparagus into 1-in. pieces; set aside. Season salmon with Dill Dip Blend. Cook salmon 2-2 1/2 minutes on each side or until salmon flakes easily with a fork; remove from pan and let stand 5 minutes. Slice salmon into 1/2-in. pieces.

3. Trim fronds from fennel; snip fronds with scissors and set aside. Slice fennel stalks and bulb crosswise into thin slices; cut slices in half. In kmixing bowl, toss together asparagus, fennel, mixed greens, chives and dressing.

4. To serve, divide salad among serving plates. Top with beans and salmon; sprinkle with fennel fronds and remaining 1/4 tsp black pepper.

Yield: 4 servings

To order any Wildtree products please go to www.jenwarr.mywildtree.com.