ChezCindy: Honey-Balsamic Cedar Plank Salmon

Cooking salmon on a cedar plank gives a smokey aroma to this favorite fish.  The key to this cooking process is to soak the cedar plank completely immersed in water for several hours, overnight is even better, whether you are using an outdoor grill or the indoor oven.  Cedar planks are sold at most grocery stores, or even at the hardware store.  Be sure to purchase planks that are intended for food preparation and not from the lumber yard.  

This recipe uses the indoor oven for cooking.  Click here for a previous post describing how to cook cedar plank salmon on the outdoor grill with a sweet-spicy dry rub.  

Honey-Balsamic Cedar Plank Salmon

1 whole side of salmon, skin-on, 1 – 1 1/2 pounds

1 tablespoon kosher salt

1/2 teaspoon white pepper

1/2 teaspoon dry powdered mustard

1-2 lemons, sliced thinly 

1/2 cup honey

1/4 cup balsamic vinegar

1 untreated cedar plank, immersed and soaked in water for 6-8 hours

2 tablespoons canola oil

Preheat the oven to 425 degrees.  Prepare a large sheet pan by lining it with foil to cover.  Place the soaked cedar plank onto the foil.  Drizzle the plank with canola oil.  Set aside.  

Make the spice rub by combining the salt, pepper, and mustard powder in a small bowl.  Set aside.  

Warm the honey in a small pan on the stove top, or in a small bowl in the microwave.  Add the balsamic vinegar, stirring to combine.  Pour about 1/3 of the mixture into a separate bowl, setting it aside for basting the salmon after roasting.  

Working with a large cutting board, cut the side of salmon into 1 1/2 inch serving pieces, keeping the skin intact not cutting all the way through.  Insert a lemon slice between each cut piece.  Brush the salmon side with honey-balsamic, then evenly sprinkle with the spice rub.  

Place the salmon skin-side down onto the cedar plank.  Place the sheet pan into the hot oven, roasting for 12-15 minutes, up to 20 minutes for a thicker salmon, until the internal temperature reads as 130 degrees for medium.  Remove the sheet pan from the oven.  Cut the salmon through the precut slices to cut through the skin.  Using a long metal spatula, slide it between the skin and the flesh to lift each salmon piece onto a serving platter, leaving the skin on the cedar plank.  Most likely the skin will have seared onto the plank.  Brush each piece with the remaining reserved honey-balsamic glaze.  

 

ChezCindy: Rustic Cherry Tomato Crostata

 

Gorgeous cherry tomatoes are just starting to show in abundance at my local farmer's market.  Mixed colors or all red always tempt me to purchase more than I can eat with salads.  Thus, the creation of this rustic Italian crostata.  

If you have homemade pie dough in the freezer, the crostata can be ready in under an hour.  For a foolproof pie dough recipe, click here.  I often make 2 or 3 batches of this recipe, wrapping each disk in plastic and placed in a zipper freezer bag.  Great to have on hand when the mood strikes for a pie, galette, or crostata.  

Fresh Cherry Tomato Crostata

Pie dough for 1 crust, homemade or storebought 
2 cups fresh cherry tomatoes cut in half
4 ounces chevre goat cheese log, room temperature
1 teaspoon chopped fresh rosemary leaves
3 tablespoons heavy cream  
1 1/2 teaspoons kosher salt, divided
1 cup shredded provolone cheese
1 egg, lightly beaten
1 tablespoon olive oil
1/4 cup finely grated Parmigiano Reggiano
fresh basil leaves for garnish

Preheat the oven to 400 degrees.  Line a large sheet pan with parchment paper.  

Place the cut tomatoes into a medium bowl, sprinkling 1 teaspoon of salt over the tomatoes, stirring to combine.  Set aside.  

Roll out the pie dough to a 12-inch circle.  Transfer the dough to the prepared sheet pan.  Set aside.

Place the room temperature goat cheese into a medium bowl.  Add the chopped rosemary, heavy cream and 1/2 teaspoon of salt, mixing together until the mixture is smooth and creamy.  Using a spoon, transfer large dollops of the cheese to the prepared pie dough, spreading the dollops to cover the center of the dough leaving a 2-inch border around the edges.  Scatter the shredded provolone over the goat cheese, maintaining the 2-inch border.

Transfer the salted tomatoes to a strainer to drain out any excess liquid.  Place the drained tomatoes to cover the goat cheese, leaving the border intact.  Fold over the edges of the dough so that edges encase the filling slightly, pleating as needed.  Brush the folded edges with the beaten egg.  Drizzle the tomatoes with olive oil. 

Bake the crostata on the bottom rack of the oven for 25-30 minutes until the crust is golden brown and the tomatoes have slumped and softened.  Remove from the oven, gently sprinkle the finely grated Parmigiano Reggiano over the tomatoes.  Serve hot or warm with fresh basil. 

ChezCindy: Pasta with Creamy Pesto-Parmesan Dressing

 

Just in time for summer cherry tomatoes!  Combine this creamy pesto-parmesan dressing with your favorite pasta shape for a satisfying summer side.  Or make it a main course by adding seared salmon or shrimp.  I recommend using a pasta shape that will capture and hold the dressing such as this bow tie pasta, or even a twisted pasta like gemelli.  Make the basil pesto with this recipe from a previous post or even use a good quality store bought.  

Pasta with Creamy Pesto-Parmesan Dressing & Cherry Tomatoes

6 cups cooked farfalle pasta 
1/4 cup olive oil
2 tablespoons each chopped basil and chopped parsley
2 teaspoons kosher salt
1/2 teaspoon white pepper
1/2 cup basil pesto
1/2 cup mayonnaise
1/4 cup fresh grated Parmesan

Place the cooked pasta into a large bowl.  Toss with the olive oil, salt, pepper and chopped herbs.  Stir in the basil pesto, mayonnaise, and Parmesan.  Taste for seasoning adding more Parmesan if desired.