Today’s STM is a hot commodity, as both wild caught salmon season and summer grilling season is just about over. Today’s submission comes from Kim Averett, of CrossFit Cache Valley in Logan, UT. We had the pleasure of meeting Kim at our recent Salt Lake City workshop, where Kim shared a bit of her own Whole30 experience. Kim says,
“I made a choice to change my relationship with food in August 2009, when a trusted friend and affiliate owner referred me to Whole9’s 30 day program. I read. I learned. I did. And I am living proof to Whole9’s guarantee: The Whole30 Changed. My. Life. It helped me change my relationship with food entirely. The rewards: better sleep, more energy, less illness, PRs at the box, better skin, better mood and better body composition, to name just a few. In addition, my husband and daughter followed suit (yes, they had a choice) and have also reaped the benefits. Our lives have been changed in a very permanent fashion, and we are forever grateful.”
A note from Kim on cedar plank grilling: you can purchase cedar planks at your local grocery or foodie-type store, but they can be a bit pricey. Since the planks are not really re-useable, you can also purchase less expensive cedar from the lumber store. If you do, it is very important that you purchase untreated cedar. And remember, use this guide to buy the freshest wild-caught salmon available in your area.
Steal This Meal: Cedar Plank Salmon with a Squash Shred Medley
- 1.5 – 2 lbs. salmon fillet, 3/4″ uniform thickness
- 2-3 garlic cloves, thinly sliced
- 2 lemons, one sliced thinly, one cut into wedges
- Fresh rosemary sprigs
- Freshly ground garlic sea salt
- Freshly ground pepper medley
- 2 small-medium zucchini, grated or chopped into shreds
- 1 small-medium yellow crook-neck squash, shredded
- 2 tsp. coconut oil
- 2 cloves garlic, minced
- 1 small-medium purple onion, matchstick sliced
- 1 medium red bell pepper, matchstick sliced
- 1 tsp. thyme
- 1 tsp. basil
- 1/2 tsp. freshly ground pepper medley
- pinch or two of sea salt
- 20-30 minutes prior to grilling time, prepare the cedar plank by cutting the length to match the length of your salmon fillet. This may or may not be necessary depending on the size of your fillet. The key is to cover as much of the plank with fish as possible, otherwise your neighbors might call the fire department! Submerge the plank in water to soak for at least 30 minutes. N
- Preheat your grill. Remove the plank from its soak and place the fillet on the plank. Sprinkle the fillet with spices and decorate with the rosemary sprigs and garlic slices, finishing with the lemon slices. Reduce your grill to cooking temp (400-425 deg) med-high and place the planked fish in the middle of your grill rack.
- Close the cover on the grill and let it cook for 15-20 minutes before you check it. Yes, it is supposed to smoke. (And if you’ve soaked and trimmed the plank, it should not catch on fire.) In the meantime, get to work on those veggies!
- Heat the coconut oil at med-high heat in a large skillet.
- Put the squash shreds in a strainer after you grate them and squeeze out as much moisture as you can before cooking.
- Add the garlic, onion and red pepper to the heated skillet and saute until soft. Add the squash shreds and spices and stir and cook at med-high heat until the liquid cooks off to your liking – about 15-20 minutes.
- After about 20 minutes, check the salmon. When it’s done, it should be opaque in the middle of the thickest part of the fish. Use a spatula to remove the meat from the skin (which is now fused to the cedar plank) and plate it with the lemon wedges and the squash shred medley.
Got a delicious, simple list of ingredients for our next Friday recipe feature? Send your Steal This Meal entry (along with photos and YOUR Whole30-inspired story!) to email@example.com. And if you’re looking for more delicious recipe ideas from Whole9 and our readers, just select “Recipes” from the category list on our sidebar!
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