Salmon fillets roasted on a cedar plank over a hot fire are so tasty, you’ll want to eat it more than just one night. And that’s exactly what this week’s menu does, roasting a second fillet alongside Monday’s dinner, and turning it into Asian-inspired fish cake sandwiches for Wednesday.  Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).
-
RecipeCedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce
Grilling on soaked cedar planks has a lot of benefits: the planks char lightly, creating cedar smoke that delicately perfumes the food, and fish doesn’t stick to the grill grates because it’s on the planks. Plus, this spice rub—a simple mixture of salt, cracked black pepper, lemon zest, fresh thyme, and a bit of sugar—pairs really well with the cedar-smoke flavor. Because it's a simple technique, it's easy to grill two fillets at once and use the leftover fillet the next day in a salad or sandwich.
-
RecipeChorizo with Grilled Potato-Scallion Salad
Grilling the potatoes, scallions, and bell peppers gives this warm potato salad a delicious smoky flavor that pairs well with spicy chorizo. You can use either cured Spanish-style chorizo, which requires only heating on the grill, or fresh Mexican-style chorizo, which needs to be cooked through.
-
RecipeSalmon Cake Sandwiches with Watercress and Miso Dressing
These cakes, made from leftover Cedar-Planked Salmon, fry up with a delicate crispness, thanks to their light coating of panko. A miso-ginger-sesame dressing enhances the Japanese influence.
-
RecipeZucchini, Pea, and Pesto Lasagne
This free-form, no-bake lasagne features fresh flavors and is much quicker to make than traditional vegetable lasagne.
-
RecipeParmesan-Panko Steaks with Fresh Tomato Salsa
A crisp panko crust and an Italian-style fresh tomato salsa transform humble cube steaks into something special. Serve with smashed potatoes and sautéed greens.
