On day 24, we made the neighbors jealous again, this time with the heavenly scent of salmon steaks grilled in the Grapevine & Cedar Blend.
We prepared the salmon in our usual way -- marinated in the refrigerator overnight in salt, pepper, olive oil and garlic ("spog"). And then we just grilled it in our Grapevine & Cedar blend for grills. (We also have a Grapevine & Cedar blend for smokers.)
Here you can see the salmon steaks as we are just starting to grill them and the Grapevine & Cedar smoke is filling the grill and infusing the salmon with delicious flavor. (Note: We always grill with the lid ON to capture all that flavorful smoke. We're just lifting if off here to show you.)
Chef's Tip: Brush the grill and the salmon with a little olive oil before smoking/grilling so that the salmon doesn't stick to the grill.
We yummm'd our way through this dinner! Cedar Grilled Salmon is definitely a favorite. For sides, we had (1) noodles with vegetables and (2) a salad of cucumbers, tomatoes, mozzarella and basil, drizzled with olive oil and balsamic vinaigrette (pictured below). We have this often, thanks to a little over-zealous planting in our garden this spring!
We made sure to grill extra salmon fillets so that we can enjoy this delicious dinner for lunch for the next few days...and make our co-workers jealous with the heavenly smell this time.
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
