Balsamic Ginger Salmon Meal

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Marinade can make or break the taste of a dish. Balsamic vinegar and ginger are two of my favorite flavors with salmon, especially when grilled on cedar planks.

Marinating protein is very easy to do. Just whisk all of your ingredients together and allow the various flavors to soak in to the fillets. You can get away with only marinating for 1 hour but for deeper flavors, allow for a full 3 hours.

I made 4 pounds of salmon to share with neighbors (see photo above). Two pounds is usually two nice size fillets. This recipe is for 2 large fillets that can serve four people.

In the last 30 minutes of marinating the salmon, combine your ingredients for the potatoes and allow the them to marinate for 20 minutes. Toss the asparagus with olive oil and salt. Set aside while you fire up the grill.

When you’re ready to start the grill, soak the cedar planks in a pan of water for 30 minutes. Make sure they are submerged. When you’re ready to grill the salmon, the planks will be ready, too.

Perfection!

I used the Big Green Egg Cast Iron Plancha Griddle for both the potatoes and asparagus. It’s especially helpful to use a griddle for the asparagus, they burn easily and can fall through the grate.

I grilled from hottest to coolest. The potatoes were first at 450° F, the salmon second at 400° F, then the asparagus at 350° F. I have set up the recipe section in this order.

It was such a great meal! So many amazing flavors! The potatoes had a nice crunchy texture, too.

I saved leftovers for a sandwich later in the week. I combined even parts Trader Joe’s Dijon Mustard with White Wine and sweet pickle relish for the buns. A nice combination of sweet and tart that goes perfectly with the salmon.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment on Facebook or Instagram and tag with @morganskitchn and #morganskitchn.

Balsamic Ginger Salmon Meal

A balsamic vinagar and ginger marinaded salmon cooked on cedar planks with fingerling potatoes and asparagus.
Servings 4 servings
Prep Time 20 mins
Cook Time 30 mins
Marinate 3 hrs
Total Time 3 hrs 50 mins

Equipment

  • Cedar planks
  • Large bowl
  • Whisk
  • Medium bowl
  • Baking sheet
  • Grill
  • Tongs
  • Cast iron griddle
  • Ziplock bag or large pan

Ingredients

SALMON

  • 2 pounds fresh salmon (I used Wild Sockeye)
  • 4 tablespoons olive oil
  • 4 tablespoons soy sauce (reduced sodium)
  • 4 tablespoons balsamic vinegar
  • 3 teaspoons honey
  • 2 cloves garlic minced
  • teaspoon ginger fresh or ground
  • ¼ teaspoon salt

BALSAMIC FINGERLING POTATOES

  • 2 pounds fingerling potatoes (cut into bite sized pieces)
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • ½ teaspoon honey
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon rosemary fresh, coursely chopped

ASPARAGUS

  • 1 pound asparagus
  • 2 tablespoons olive oil
  • salt

Instructions

SALMON

  • Whisk all ingredients together in a bowl.
  • Place salmon in a gallon zip lock bag, or large pan, pour in the marinade and marinate in the refrigerator for 1 to 3 hours. If using a pan, make sure to make enough marinade to cover the salmon and flip the salmon fillets once every hour.

BALSAMIC FINGERLING POTATOES

  • Whisk together all ingrediants in a medium size bowl.
  • Add potatoes to mixture and toss to cover completely. Allow to marinate for 20 minutes.

ASPARAGUS

  • In a large bowl, or on a large baking sheet, toss apsaragus with olive oil and season with salt.

GRILLING THE MEAL

  • Place cedar planks in a large pan and cover with water. Soak for 30 minutes so they will be ready when needed for the salmon.

BALSAMIC FINGERLING POTATOES FIRST

  • Set Big Green Egg to direct cooking (without ConvEGGtor). Preheat to 450° F. / 232° C.
  • Use the Cast Iron Plancha Griddle, ridge side up. Roast for 30 minutes or until potatoes are fork tender. Stir potatoes every 5 minutes. Potatoes will blacken because of the balsamic marinade but be careful not to burn them.

GRILL SALMON NEXT

  • Reduce EGG heat to 400° F. / 204° C.
  • Place soaked planks on grill, close lid, and preheat for 3 minutes. Open lid and flip planks over with tongs, then brush them will a little olive oil. Place a salmon fillet on each plank and close lid.
  • Cook salmon for 12-15 minutes for Medium (130° – 145°).

GRILL ASPARAGUS

  • Reduce EGG heat to 350° F / 171° C. Grill directly on the grate, or use a cast iron griddle, for 2 – 4 minutes until lightly charred. Turn constantly to prevent burning.

Notes

  • You can skip the cedar planks for this recipe but I recommend using a griddle of some kind so the salmon does not burn or fall apart.
  • Marinade salmon fillets for a minimum of 1 hour. For a deeper flavor, marinade the full 3 hours.
Course: Main Course
Keyword: asparagus, balsamic, big green egg, ginger, potatoes, salmon
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