Salmon and Stuff on the Small

DMW · March 2015

Last night we went to Nala (http://www.nalaexton.com/) with friends and introduced them to dishes they had never heard of. Had a blast and with the wind and cold temps I wasn't all that bummed I wasn't cooking. Took the opportunity to stop by Hill's and picked up this:

Image: https://us.v-cdn.net/5017260/uploads/editor/jm/d3qan4mzcbia.jpg

And now we come to today, prepped the salmon with Kosher Salt and Salt-Free DP Raging River. Why SF RR? That's what I had open...

Image: https://us.v-cdn.net/5017260/uploads/editor/ab/ann39k84i2yy.jpg

Got the Small to 300* with a small chunk of pecan wood, placed a soaked cedar plank on raised direct, flipped it at 3 minutes, and salmon went on.

Image: https://us.v-cdn.net/5017260/uploads/editor/wu/wzgcuitrtna2.jpg

While it was cooking I prepped a glaze of Maple Syrup:Butter:Dijon Mustard. I eyeballed it in the pan, aprox 2:1:1. I reduced it until thickened and when the thickest part of the salmon was 105* it got is first coat and I bumped the temp to 400*.
At 115*, and again at 125* additional glaze. All these temps were aprox, not exact. If it was with a degree or so of target when I checked, I glazed. When it hit 135* at the thickest I pulled it to rest.

While this was resting I pulled the woo and put the asparagus on. Asparagus was coated with EVOO/Salt/Pepper.

Flipped a couple times until there was nice char on both sides:

Made for a great dinner tonight. I really liked the maple butter glaze with the RR on the salmon.

I didn't shut the Small down, as it was pretty grody and needed to clean itself out. We decided some grilled Peeps were in order.

I've never tried this before, turned out pretty good. Not to say I've never had Peeps before (I kind of have a weakness for them), just never tried roasting them. The kids got a kick out of it as well.

Weather looks better going forward this week. I hope Spring actually does visit us this year and we don't go right to summer.

SGH · March 2015

Looks like a winner to me brother D

DMW · March 2015

Thanks @SGH. Wish I could have been in NOLA cooking with you guys yesterday.

SGH · March 2015

DMW said:

Thanks @SGH. Wish I could have been in NOLA cooking with you guys yesterday.

I sure wish you could have been there as well. Next year, I'm bringing my own gear. Possibly a unit as well.

pgprescott · March 2015

What he said.

Phatchris · March 2015

I love the RR maple syrup and Dijon combo.. I've been known to add a little bourbon as well.

grege345 · March 2015

Nice I think I just found a salmon recipe I can try. Thanks. Love the peep too

Tinyfish · March 2015

@Dmw very nice cook as always. I have to ask, what are those clamps holding the asparagus?

DMW · March 2015

@Tinyfish - Thanks. I first saw those clips in a post by @Doc_Eggerton. I ended up getting them from Amazon, looks like $9.97 right now if you have Prime.

http://www.amazon.com/gp/product/B00BEXY7D8/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Tinyfish · March 2015

DMW said:

@Tinyfish - Thanks. I first saw those clips in a post by @Doc_Eggerton. I ended up getting them from Amazon, looks like $9.97 right now if you have Prime.

http://www.amazon.com/gp/product/B00BEXY7D8/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Thanks but no go for me. I have to order from the Canadian Amazon.ca and they don't carry them. As always living north of the border means turning your asparagus one by one.

caliking · March 2015

Nice cook. And that restaurant sounds pretty good too.

Too bad that "nala" also means sewer or gutter in Hindi!

Doc_Eggerton · March 2015

I got them from Sur la Table, probably for a lot more than that LOL

DMW · March 2015

@caliking - That's too funny! I think this is the Nala they were wanting us to associate. http://en.wikipedia.org/wiki/Nala

Also, they have 2 gas fired tandoors on site. The one they use for naan is right in the middle of everything surrounded by Plexiglas so you can watch.