September is Healthy Aging Month, and there’s no better way to celebrate than enjoying an easy, healthy dish! Join Chef Rick in preparing a meal made with simple ingredients that produce complex flavors. Missing some ingredients? No problem! He will even suggest some alternatives that may be available in your home pantry. Supply list and recipe below. Enjoy this program!
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SUPPLIES:
• Cedar plank
• Baking sheet
• Baking rack
• Small mixing bowl
• Metal spatula
• Serving dish
• Measuring spoons
INGREDIENTS:
• 2 salmon fillets, wild caught (about 4 ounces each)
• Salt and fresh ground pepper to taste
• ½ teaspoon paprika (mild, sweet or smokey)
• 2 garlic cloves, peeled and crushed
• 2 tablespoons honey
• 2 teaspoon soy sauce
• 1 tablespoon lemon juice fresh squeezed
• 2 tablespoons butter, softened
• 1 cedar plank
• Lemon wedge for garnish
• Parsley for garnish
DIRECTIONS:
1. Presoak cedar plank.
2. Presoak salmon filets (optional).
3. Arrange oven shelf to middle position. Preheat oven to 350 degrees.
4. Mix salt, pepper, paprika, garlic, soy sauce, honey, lemon and butter.
5. Remove cedar plank from water and shake dry.
6. Place on backing rack on baking rack/sheet.
7. Place in oven for 5 minutes.
8. Divide mix into equal portions and cover the top of each filet.
9. Remove preheated cedar plank and place filet on top, skin side down.
10. Bake for 15 to 20 minutes. Based on desired “done-ness” and thickness of filets.
11. Salmon is fully cooked when it flakes easily with a fork.
12. Remove filet to serving dish.
– When using spatula to lift filet. Slide it under the filet and on top
of the skin.
– Garnish with additional lemon slices and fresh parsley.
13. Serving suggestions:
• Side of steamed rice
• Side of vegetables
• On a bed of greens
Note:
• If you’d like to see less of the white protein that naturally appears on the surface of the cooked salmon, you can reduce it by bringing the salmon in a solution of water and salt. Combine 2 tablespoons of salt with 2 cups of water and submerge the salmon fillets for 10 minutes, then pat dry. The saltwater will gently break down some of the external muscle fibers, preventing them from squeezing out protein as the salmon contracts during the cooking process.
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Thank you for watching Sammons Community Center’s Virtual Programming! All programs will be LIVE through Zoom at specified days and times, unless stated otherwise. For more information, visit templeparks.com or call 254.298.5403.
The health and safety of Sammons Community Center patrons is our top priority, so our facility remains closed at this time. However, we are committed to keeping you all active and engaged through our weekly Virtual Programming. Our staff looks forward to serving the Community when it is safe for all to do so.
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