Another blog post (and one of her dad’s recipes) from our fabulous intern, Margot! If Margot were 21 🙂 , she’d recommend serving this smoky spicy grilled salmon with one of First Vine’s earthy and affordable “Everyday Reds”. A great one to try would be our Cuvee des Templiers red ($10). It’s is on the lighter side but well balanced, with enough tannins to give it some depth to accompany food and have a good finish. Drink it just a little on the chilly side. 20 minutes prior to serving dinner, pop a few bottles in the fridge to achieve the perfect temperature! – Dare
Although 4th of July has come and passed, albeit days after a severe storm and even more severely annoying power outages, it is no reason to stop barbequing and celebrating Summer! This week’s grilled salmon recipe is a step up from normal hot dogs and hamburgers, and captures the essence of summer quite nicely. My father created this recipe because he is a culinary experimenter and loves mixing various spices to create dry rubs. For the cedar grilling planks, you can pick them up at Target, Costco, Williams Sonoma, or Harris Teeter.
Since there is down time waiting for the salmon rub to soak in, a perfect break from monotonous waiting is visiting free neighborhood concerts. Recently, my friends and I discovered that nearby Fort Reno Park in Tenleytown has free concerts from 7:30-9:30 every Monday and Thursday. Another more recognizable area is the weekly Friday evening jazz concert in the National Sculpture Garden. The free concerts are a great way to get out of the house and experience DC’s music scene, which encompasses a whole array of musical styles. The concerts are held mostly in the evening on a particular day of the week. They are a fun experience, and if you live nearby, I definitely recommend you stop by one, heat wave permitting. Although, you might want to Google the band before you see them, just so you don’t end up the only family on heavy metal night!
Adam’s Grilled Salmon on Cedar Planks
-Generous tablespoon of brown sugar
-1/4 tablespoon of cumin
-1/4 tablespoon of garlic powder
-3/4 tablespoon paprika
-1/4 tablespoon of cayenne pepper or to taste
-Black pepper to taste
-Celery salt to taste
1.5-2 lbs. of Salmon
Cedar grilling plank
Soak the cedar plank in water for 2-4 hours minimum, usually overnight soaking works best. Brush olive oil over the salmon and then sprinkle generous amounts of the dry rub on. Let it sit for two hours. Grill salmon on the plank at a high temperature with the lid closed for about 20-25 minutes, or until the cedar plank gets a bit charred.