Cedar Plank Salmon with Whipped Cauliflower & Asparagus

Cedar Plank Salmon with Whipped Cauliflower & Asparagus

Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Style Main Course, Dinner
Cuisine American
Servings 2

Grilled cedar plank salmon seasoned with Chinese five spice, served alongside creamy whipped cauliflower with cannellini beans and sautéed asparagus. Three recipes in one complete dinner.

Ingredients

  • 2 three-inch-wide fillets salmon
  • 1 cedar plank (pre-soaked in water)
  • 2 tablespoons coconut oil (melted)
  • 3 cloves garlic (minced, for salmon)
  • taste sea salt (to taste)
  • taste fresh ground black pepper (to taste)
  • 1 teaspoon per fillet (at least) Chinese five spice (use generously)
  • 1 head cauliflower (washed and broken into florets)
  • 1/2 can cannellini beans
  • 1 cup chicken broth (low sodium)
  • 2 cloves garlic (minced, for cauliflower)
  • 2 tablespoons ghee (divided (1 for cauliflower, 1 for asparagus))
  • 1 bunch asparagus (trimmed)

Method

Cauliflower

  1. Add the cauliflower to a pot with about 1/2 inch of water. Cover and bring to a boil. Cook until done (you can stick a fork in without resistance), about 5–8 minutes.

Salmon

  1. Mix melted coconut oil with minced garlic. Massage into the salmon fillets, place on the pre-soaked plank, and season generously with sea salt, black pepper, and Chinese five spice.
  2. Preheat the grill to medium-high heat (about 400°F). Turn off half of your burners (or push coals to one side) so one half has no direct heat. Place plank on the indirect heat side. Cook 10 minutes, rotate 90 degrees, then cook another 5–10 minutes depending on desired doneness.

Whipped Cauliflower

  1. While the salmon cooks, heat 1 tablespoon of ghee in a saucepan. Add minced garlic and cook until fragrant, about 1 minute. Add cannellini beans and cook until warm, about 2 minutes. Remove from heat. In a food processor or blender, combine cooked cauliflower, warmed cannellini beans, ghee, sea salt, and garlic. Blend, then slowly add chicken broth until you reach desired consistency.

Asparagus

  1. In a saucepan, heat the remaining tablespoon of ghee. Add asparagus and sauté to desired doneness (about 5 minutes for crunchy).
  2. Plate salmon over 1/2 cup whipped cauliflower surrounded by a few asparagus spears. Enjoy!