On day 24, we made the neighbors jealous again, this time with salmon steaks grilled with our 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 vinegrette (pictured below). We have this often, thanks to a little over-zealous planting in our garden this spring!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
