The combination of flaked salmon, fresh dill, scallion, and Craisins create an explosion of flavors in this simple yet exciting salad. Salmon “Lana” (named for our dear Russian friend who created it) always sparks the attention of anyone who tastes it.

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Salmon “Lana” Salad

The combination of flaked salmon, fresh dill, scallion, and Craisins create an explosion of flavors in this simple yet exciting salad. Salmon “Lana” (named for our dear Russian friend who created it) always sparks the attention of anyone who tastes it.

Course Appetizer

Cuisine Holiday, Russian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Ingredients

• 8 oz cedar plank salmon or Honey smoked Salmon flaked
• 3 - 4 scallions finely sliced
• 2 Tablespoons fresh dill chopped
• ¼ cup Craisins chopped
• ¼ cup slivered almonds optional
• mayonnaise
• toasted bread or water crackers

Instructions

• Combine the salmon, scallion, dill, Craisins, and almonds in a mixing bowl.
• Mix with just enough mayonnaise to completely coat the mixture.
• Chill for several hours.

Serve

• Enjoy this delicious treats with slices of toasted baguette or water crackers

Notes

I prefer to use some of my Cedar Plank Salmon, or Honey Smoked Salmon for this recipe.

Canned salmon may also be used however I do suggest that you use a high quality product.

There is something almost magical about cooking salmon on a cedar plank. The aroma of the smoldering cedar adds a subtle flavor that works in perfect harmony with the fish. The result is an unbelievably moist, tender mouthwatering filet.

Thought to have originated in the Pacific Northwest, cedar plank cooking was a preferred method for Native Americans. Due to its abundance, the early cooks utilized cedar planks over open flames to capture the essence of the wood as a seasoning in fish and other meats.

Cedar planks are readily available at most retailers that carry grilling supplies, and also in cooking stores. The planks usually are about 7″ x 15″ in size, and about ¼″ thick. The planks come in packages of four to six and each one can usually be used several times. (Cedar shingles should not be used as many are treated with a fire retardant chemical, therefore I would strongly advise against their use). 

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Cedar Plank Salmon

Moist and flaky salmon picks up the smokey flavor of cedar.  Served with dill butter and lemon, this one is a winner.

Course Main Course

Cuisine American, Healthy

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 4

Ingredients

• 2 lbs salmon
• compound butter dill ¹
• lemon
• salt and pepper to taste
• cedar plank

Instructions

• Soak cedar plank in salt water for at least 2 hours.
• Heat the grill using all burners. Once hot reduce heat to medium low.
• Wash the salmon under cool water and pat dry. Lightly season with salt and pepper. (Season just before cooking to avoid the salt from drying the fish)
• Place the soaked cedar plank in the center of the grill directly over the fire. Allow the plank to heat for about 4 minutes and then turn.
• Place the salmon on the plank skin side down and top with some slices of compound butter. Arrange lemon around the fish and close the grill. This method uses moist heat and smoke to cook the fish so resist opening the grill.
• Cook with the lid closed for 15 to 18 minutes. Fish should be slightly wet but flaky when done. Cooking time will vary depending on size of fish and your grill. This salmon weighed 1.5 pounds and cooked in 15 minutes. It is good to keep a spray bottle of water around in case your cedar plank catches on fire. When properly soaked the plank will smolder and smoke, but not turn to flames.

Making compound butter

• ¹ Compound butter or maître d’ butter is made by blending together softened butter with lemon, wine, herbs, or seasonings. It is served as an accompaniment to fish, poultry, and meat. For this dish I mixed chopped dill with the softened butter and then formed it into a roll on wax paper. By placing this butter in the freezer for about 15 minutes I was able to slice pieces to place on top of the fish.

Notes

I plan 8 oz of salmon per person. I find I get the best results grilling one large piece of fish and cutting into individual portions after cooking. Use a good quality fish. Remember a dish will never be better than the ingredients that go in to it.

It is a treat to have good neighbors. It is even more of a treat if these good neighbors are also your dear friends.  I am fortunate to have such a situation, for living directly across the street from me is a crazy, caring, light hearted, endearing, retired couple, Morris and Sandy, who I consider part of my extended family.  Morris is a retired attorney, who spends much of his time reading the paper, watching sports, and planning the placement of his outdoor Christmas lights and blow mold figures. Sandy is an avid gardener who brings a new meaning to the term ‘square foot gardening’,  cultivating numerous kinds of produce from blueberries to heirloom tomatoes.

Sandy and Morris love to travel, and usually take several extended trips each year to exciting international locations. This year between Turkey in the fall, Morris’s Christmas light show extravaganza, and a recent cruise to Tahiti, we had not had the chance to sit down together and properly catch up. So a few night ago Sandy invited us to a wonderful dinner in their beautiful home.

After a hectic commute across the street, we began the evening gathered around the island in their fabulous new kitchen with champagne toasted in hand painted stemware that Sandy collected from a local artisan on a fall trip to Redstone, Colorado.  As usual, much humor ensued and Morris poured.

The couple also unveiled their preliminary drawings for an outdoor entertainment deck to be built off of the new kitchen through french doors.  Like many remodeling projects the deck became a domino effect of the new kitchen.

One of the many things I have always appreciated about Sandy is that she knows the art of setting a table, and works to keep the tradition of civilized dining alive.  I find this remarkable, fully understanding how much time and effort goes into creating such a table.

We dined in the blue room, starting off with a Mediterranean salad made with calamata olives, feta cheese, and fresh basil, along with a loaf of Sandy’s fresh baked french bread.  For the main course we were treated to paper salmon,  roasted fingerling potatoes, and a sautéed mixture of fresh asparagus and mushrooms. The wine flowed, tall tales were shared, much humor ensued, and Morris poured.

The meal was topped off with a slice of pie straight out of oven, prepared by our hostess using her mother’s crust recipe and blueberries from her garden.  A cup of fresh brewed coffee was the perfect companion to this delightful dessert and a perfect ending to a wonderful evening of good food and good friends.

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Paper Salmon

A very easy method to prepare tender and moist fish.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 4 8 ounce salmon fillets
• salt and pepper to taste
• parchment paper
• ¼ cup chopped basil leaves
• 2 tablespoons extra virgin olive oil
• 2 lemons thinly sliced

Instructions

• Place a large baking sheet on bottom rack of oven and heat to 400°F.
• Lightly brush all sides of salmon with olive oil, and place in the center of piece of parchment paper.
• Season with salt and pepper. Sprinkle with chopped basil and top with lemon slices.
• Fold sides of parchment up over salmon to form an envelope, leaving no openings, and secure with a toothpick.
• Place packages directly on the hot baking sheet already in the oven and cook for 20 minutes.
• Transfer to plates and carefully open packages to release steam before serving.

Notes

I usually plan 8 ounces of salmon per person.  It can be easier to cook this as one large piece than 4 servings.  Cooking the larger piece also helps keep the fish moist.

 Delicious pie made with a family recipe for the crust and blueberries from the garden.