INGREDIENTS

1 ft cedar plank submerged in water for at least 3h

1 lb. Sitka salmon

2 tsp. freshly ground coriander seed, white pepper, fennel seed

3 T. freshly grated ginger

½ T. brown sugar

½ T. coarse Salt

1 T. olive oil for the cedar planks

METHOD

Preheat grill to medium-high heat. Lightly dry the cedar planks with a towel. Drizzle oil on top.

Season the salmon with the combined ingredients. Portion accordingly and place into oiled planks.

Cook salmon on planks for roughly 4 minutes. Pull salmon before medium rare, as the planks continue to release heat and will cook salmon to perfection. Planks act as buffer between the intense heat of the grill and your palate.

Serve family style on planks and your favorite side dish.  

INGREDIENTS

2 lbs. baby potatoes, unpeeled

3 shallots, diced

5 garlic cloves

1 T. finely minced ginger

3 T. tomato paste

3 T. fish stock

3 Ancho chili whole, pre-soaked in warm water

1/4 tsp. cumin seed, whole

½ tsp. mustard seed, whole

½ tsp. turmeric

2 tsp. Kosher salt

¼ cup olive oil  

METHOD

Gently cook potatoes in salty water. In the meantime, sautée shallots, garlic and ginger, with dry spices, salt and oil, until shallots are translucent. Add tomato paste, chopped Ancho chiles and fish stock. Reduce by 1/3. Combine with potatoes and serve family style. Delicious with grilled salmon, lemon crème fraiche and naan bread.

INGREDIENTS:

1 lb              Rockfish fillets--boneless

2 T               Cilantro

1/2 each       Serrano or Jalapeño Pepper--seeded & finely chopped

2-3 each       Limes

Salt to taste, dont be shy

METHOD

 Cut the raw Rockfish into thin slices.  Put into a mixing bowl.  Add all other ingredients and refrigerate for 30 minutes.  Season again before serving.

 HIJA DE LA TOSTDADA! Serve on tostadas with tomato salsa or black beans!