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Cedar Plank Salmon AND . . . .

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Central IL Egger
Central IL Egger Posts: 260
edited November -1 in EggHead Forum
Acorn Squash!

First try at Salmon and I should have made 3 times as much. My daughter, niece, and cat all found they loved it, too! Cedar Plank, EVOO, Lemon Pepper, and a dash of brown sugar. 350 for 35 minutes and we were good to go!

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Comments

  • Aledo Green Dreggon
    Aledo Green Dreggon Posts: 134
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    I grew up in Fairmount IL, that's half way between Danville and Champaign. What part of central IL are you in?
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  • RRP
    RRP Posts: 25,897
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    Looks good, Mark. Every new dish is a delight from the egg. BTW next time make a little extra and try this spread recipe.
    http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=374
    Re-gasketing America one yard at a time.
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  • Smokey
    Smokey Posts: 2,468
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    Looks great. Is that acorn or butter nut squash? how did it turn out??
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  • Zippylip
    Zippylip Posts: 4,768
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    That is amazing, that exact combination is my daughter's (& my) favorite. I have a new method of doing the acorn squash however, I peel all the skin off (which is a pain in the...), clean it out, cut it into small chunks (about 1 inch square), nuke it for about 15 minutes to soften, then add brown sugar & butter, then into a baking dish at which time you can pop it on the egg, cook it for about 1/2 hour at 350 & with the Salmon it is Killer
    happy in the hut
    West Chester Pennsylvania
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  • RRP
    RRP Posts: 25,897
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    just a thought but if you cut one lengthwise stem to tip and then nuke it cut face down after seeding it the skin softens, but also the inards soften making the scooping much easier.

    OTOH I like to keep the "boats" in tact so as to hold the melted butter, maple syrup and chopped pecans floating as I eat scoop after scoop thus coating every bite - and then pitch the rind. Besides I'd probablly skin my knuckles trying to pare that hard rind!
    Re-gasketing America one yard at a time.
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  • Zippylip
    Zippylip Posts: 4,768
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    that is the way I used to do it (put in airtight container & nuke, then scoop out). The problem I always had is that stuff comes out of the microwave like lava & I could never scoop out all the stuff.. by the way, I left out the topping, before popping on the egg, sprinkle the top with cinnamon sugar
    happy in the hut
    West Chester Pennsylvania
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  • Central IL Egger
    Central IL Egger Posts: 260
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    That's awesome, ZippyLip, we've got the same tastes. I "borrowed" your cheesecake recipe awhile back. And thanks to you and RRP for the nuking and/or cubing siggestions. They came out a bit tough on the tops. and to DavisDA2, I'm from Washington, IL about 20 minutes East of Peoria.

    :)
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