For dinner tonight, I grilled, cedar plank salmon and made savory garlic pasta. It took 20 minutes, and I didn’t have to light the bbq. How did I do it?
Cedar Bay, pre-packaged cedar planked salmon. The salmon filet comes on a plank, and you pop that plank in the oven on 425 for between 14 and 20 minutes, then you eat it. How easy is that?
The filet is large enough that Thor and I usually share one–one which I cook to well done because I cannot stand half-cooked fish. I cook one rare for B, and serve it up with any number of sides.
Tonight was a lazy night for me, so I served the fish with pasta shells. While the salmon was in the oven, I cooked my pasta (I like to put veggie bouillon and oil in my pasta water for some flavor), drained it, and mixed in a heaping spoonful of my new favorite cooking aid:
I picked up the Philidelphia cooking creme on a whim, and I am so glad I did! It is amazing. It is really flavorful and light, easy to mix into your recipes, and turns plain shells into something special.
So B’s meal ended up looking like this:
And Thor and I had our well-done salmon chipped up into the shells with a little parmesan cheese on top. Ours looked like this:
I think it speaks well of the fish that Thor asks to have it for dinner. I give it major thumbs up because it isn’t fishy smelling, or tasting. I would say you are getting a restaurant quality filet with these. You can find them in the freezer of the seafood section at your grocery store.