This recipe is one of those ‘best of summer’ kind of flavor combinations. Not only is salmon in season right now. But what better way to cook it than a cedar plank on the grill? It’s nice and simple, with no real cleanup. After the salmon is done, it’s topped with a homemade Greek Salad. And from there you don’t really need much else to complete dinner! In fact it’s hard to eat anything else once you taste this combo. But maybe a simple side salad would compliment. Or forget sides and head straight to dessert after this stunning main dish. It’s definitely one of those recipes to make if you need to pull out all the stops. It’s beyond simple, but it’s naturally gorgeous with the Greek Salad spilling off the sides of the deeply colored salmon.
Let’s make this recipe step by step
First up I like to prep the Greek Salad because the salmon doesn’t take very long to cook. I’ve definitely had my fair share of problems trying to figure out how to submerge cedar planks. But my best solution is a large turkey roaster with a mason jar full of water to hold the plank down. Once you toss the veggies together with the herbs, it has a chance to ‘marinate’ and the flavors meld. Once the salad is prepped, it’s just a matter of grilling for a few minutes before the salmon is done. Cooking time always varies depending on the thickness of you fillet. From here you can serve the salmon and salad separately. Or for the prettiest presentation, spoon about half of the salad over the salmon. Then serve the rest of the salad on the side. I sure hope you’ll enjoy this one! And if you do get a chance to make it, I hope you’ll leave me a comment/rating below. I always love hearing from you here in the comments. And also over on Instagram where you can tag me at #getinspiredeveryday with your photos of what you make.
