Last night, we had a very special treat and went to VOLT…a phenomenal restaurant in Frederick, MD. The meal was literally an event; 21 tasting size courses were presented. Each course was a perfect combination of taste, texture and visual appeal. It was like spending 4 hours in culinary heaven! Every plate was a divinely inspired creation where food meets science and the results delight your taste buds. Here are just a few photos from our memorable evening:
Oh well, enough reminiscing about last night’s meal and moving on to today’s recipe. However…having said that when we came home from our trip I was really inspired to cook something special BUT easy and I came up with this recipe. The salmon was moist and flaky with just the right amount of cedar smokiness. Pairing it with the mango, cucumber and cilantro salsa added a bit of a Caribbean flavor and was a perfect accompaniment to the salmon. To round out this very simple yet elegant meal, I made wild rice and sugar snap peas.
- 1 large mango, finely diced
- 1/2 large seedless cucumber, peeled and finely diced
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon cilantro, finely chopped
- 2 teaspoons agave nectar
- 1/2 teaspoon sea salt
- 11/2 lbs. salmon filet
- 2 tablespoons butter
- 1 cedar plank
- Mix all ingredients in a medium bowl, cover and refrigerate for several hours or overnight so that flavors meld.
- Submerge a culinary cedar plank or other wooden culinary plank in water for at least 60 minutes. Preheat gas or charcoal grill.
- Cut salmon in four even portions and place on plank.
- Put plank on grill and close lid. After about 5 minutes, dot salmon with butter. Close lid and continue grilling just until salmon is opaque and no longer translucent ( about 10 to 15 minutes).
- Remove from heat and serve with mango cucumber salsa.