INGREDIENTS
4 Tbsp Banner Butter Smoked Sea Salt Cultured Butter
1-2 lb skin-on, Sockeye Salmon fillet
1 or 2 Cedar Planks for roasting on a grill (we used a Big Green Egg)
8 oz pack of Baby Bella mushrooms
4 Medium Bok Choys, sliced in half length-wise
5 small stalks of fresh dill
Zest from two lemons
¼ cup Olive Oil
Salt and Pepper
¼ cup Balsamic Vinegar
Combining the smoldering flavor of grilled Cedar Planks with the smokiness of our slow-cultured Smoked Sea Salt Butter creates lush and easy grilled summer main for your fam and besties. The Bok Choy and mushrooms fit on the grill well without a lot of prep and are just darn good.
First things first – get your tools ready:
- The cedar planks should be soaked for 30 minutes to 2 hours so that they don’t burn too easily. Stick them in a hotel pan or in your clean sink covered in water and then begin the prep for everything else.
- Thoroughly clean and grease your grill grate (do this!).
- Set your Big Green Egg for direct heat and fire it up to a steady temp of 350-375 degrees.
- Get your Smoked Sea Salt Banner Butter out of the fridge and put four tablespoons into a bowl to soften on the counter. (4 tablespoons is 2 ounces or about a third of a round).
Prep your ingredients:
- While the grill is heating up, remove the salmon filet from the fridge and remove any pin bones with clean needle-nose pliers. Rinse and pat dry the filet. Cut the salmon into serving sizes (3 or 4, 4-inch slices). Set aside on a platter or aluminum foil.
- Remove the Baby Bella mushrooms from their package and place into a small bowl or roasting plan. Add 2 tablespoons of olive oil and all of the balsamic vinegar. Add a few dashes of salt and pepper and then shake the mushrooms around with the oil/vinegar mixture to cover. Set aside.
- Put the sliced Bok Choy cabbages in a roasting pan, rub with olive oil, and generously season with salt and pepper. Set aside.
- Zest the two lemons into a small bowl; cut the zested lemons into quarters for garnish.
- Finely chop half of the dill and place in a bowl.
Put it all together:
- Take everything outside to your heated grill and then remove your cedar planks from the water. You don’t need to dry them off.
- Season the planks by putting down a layer of salt, 1/3rd of the lemon zest you have in a bowl, and your dill stalks (keep the chopped dill for topping the salmon).
- Place the salmon on top of the seasoned plank(s). Top the salmon fillets with salt, the remaining lemon zest, and the chopped dill.
Grill on:
- Flat-side down, place your Bok Choy on the grill first and close the lid. While the Bok Choy is grilling, skewer your mushrooms.
- Once you’ve skewered the shrooms, your salmon plank is ready to place on the grill. Close the lid and wait for a minute.
- Open the lid, add your mushroom kabobs. Then carefully spoon on equal amounts of your Smoked Sea Salt butter on the top of each salmon filet.
- Close the lid, get beer, sit down, drink beer, contemplate life (approximately 6 minutes).
- Open lid and turn Bok Choy and mushrooms. (you should see char and grill marks on the Bok Choy). Close lid.
- Get beer, sit down, drink beer, contemplate life (approximately 6 minutes).
- Check your Salmon – as you gently push down on an edge you should see them “flake” (kind of flake off and open up with the pressure). That means they’re ready (~145 degrees F internal temp).
Serve and EAT:
- Remove everything from the grill and let sit for a few minutes before plating.
- Plate the salmon, Bok Choy, and mushrooms, using the lemon quarters and any remaining butter as garnish.
- Eat and enjoy!
