It seems like we are finally getting a touch of Spring weather. The sun sure feels good after long, rainy, cold spring so far.
Let’s hope that we can barbecue and eat out on the patio on Father’s day this year. Last year too was touch and go so I had the table set outside as well as inside depending on the weather.
Son-in-law Steve loves to barbecue and made this Salmon on cedar plank and with the taste of cedar infused in the salmon, it was delicious. Thought some of you may want to try this novel recipe.
CEDAR PLANK SALMON
1 Salmon fillet , about 1-1/2 lbs/750 g
1/4 cup olive oil
1 lemon or orange, juice and zest
1 Tbsp. chopped fresh basil
1/2 tsp. salt
1 tsp freshly ground black pepper
Marinate the salmon fillet in the remaining ingredients.
Meanwhile, soak a piece of untreated cedar plank in cold water for about 2 hours (weighting it down with something heavy), then place in a 450 degree F heated oven for 5 to 10 minutes.
Remove the salmon from the marinade and bake on the plank until cooked, allowing about 10 minutes per inch (2.5 cm.) thickness of fish.
To barbecue, soak the plank as above. Place the salmon on plank, and put the plank directly on the barbecue grill.
Close the lid and cook over medium heat for about 20 minutes.
*This true BC recipe was originated by retired fisherman Robert Clifton. The plank should be a little longer and wider than the fillet.
HASH BROWN POTATO CASSEROLE
My daughter-in-law Terri often brings us this great potato dish to our family gatherings.
2 lbs. frozen hash browns
1 – 500 ml. carton sour cream
2 tins cream of mushroom soup
1/2 cup melted butter
grated onions and salt to taste
2 cups grated cheddar cheese
Thaw potatoes slightly for easier mixing. Mix all ingredients together and place in 9 x 13 baking dish.
Sprinkle Parmesan cheese on top. Bake at 350 deg. F. for 1 to 1-1/2 hours.
This salad, submitted by Charlotte Sakaki, has been one of my favorite salads for years and guests always ask for the recipe.
1/2 head lettuce
1/2 head Romaine lettuce
1 cup chopped celery
2 whole green onions, chopped
1 can mandarin oranges, drained
1/2 cup sliced almonds
3 Tbsp. sugar
1/4 cup vegetable oil
2 Tbsp. sugar
2 Tbsp. vinegar
1 Tbsp. chopped parsley
1/2 tsp. salt
dash of pepper
dash of Tabasco sauce
In a small pan. over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar is dissolved. Watch carefully as they will burn easily. Cool and store in airtight container.
Mix all dressing ingredients and chill.
Tear both lettuce into bite size pieces. Place in plastic bag. Add celery and onions. Refrigerate.
Just before serving, add almonds and oranges. Toss with the dressing.
DEEP DISH RHUBARB STRAWBERRY PIE
1 lb. cubed rhubarb
1 lb. strawberries, quartered or halved
1/2 cup flour
1/2 cup sugar
1 tablespoon butter or margarine
1/2 cup corn syrup
6 Tablespoon butter
3 ounces regular cream cheese
3/4 cup flour
1/2 tsp. salt
Toss together the rhubarb, berries and flour and spread in an 8 inch round or square baking dish.
Mix together the sugar, corn syrup and butter, heat until the mixture comes to a boil and pour over the fruit.
Combine the butter and cream cheese until smooth, stir in the flour and salt and mix to blend.
Form into a ball then flatten into a disc, wrap in plastic wrap and chill for about 15-30 minutes.
Preheat the oven to 423 degrees F.
Roll the dough out between two sheets of parchment paper or wax paper into a circle or square to fit the baking dish.
Cover the fruit with the pastry, trim edges if necessary, and crimp edge if you like. Make a few cuts in the top to allow steam to escape.
Brush the pastry with milk, sprinkle with sugar and bake in preheated oven for about 25 minutes.
Very good with a scoop of ice cream.
Thanks Ann Bradley for this spring time dessert. Sounds delicious!
HAPPY FATHERS DAY!