Author: Adapted from recipe by Bill Jones, Gourmet magazine
Ingredients
Lemon Rosemary Salmon
2tablespoonsgrainy mustard
2tablespoonsmaple syrup
1teaspoonminced rosemary
1tablespoongrated lemon zest
1/2tsp.salt
1/4tsp.freshly ground black pepper
46 ounce salmon fillets with skin (about 1" inch thick)
lemon slices and rosemary sprig for garnishif desired
Optional Equipment: cedar grilling planks1 or more depending on size of fillets
Blistered Green Beans
1lb.fresh green beanswashed and ends trimmed
1 1/2tbsp.extra virgin olive oil
kosher salt and freshly ground black pepper to taste
Lemon Parsley Carrots
2c.baby carrots
1 1/2tbsp.sugar
1 1/2tbsp.fresh lemon juice
4tbsp.butter
1 1/2tbspchopped fresh parsley
kosher salt and freshly ground black pepper
Instructions
Lemon Rosemary Salmon
If using a cedar grilling plank, soak it in water to cover 2 hours, keeping it immersed (I weigh down the plank with a heavy pot lid.)
Heat gas grill to medium-high heat.
Stir together mustard, honey, rosemary, zest, salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
Put salmon on plank or directly on grill, skin side down. Grill with cover closed, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Time will vary depending on thickness of fillets. Top with lemon slices and rosemary sprigs, if desired.
Note - see link in post for baking method.
Blistered Green Beans
Preheat oven to 400 degrees. Place green beans on baking sheet and drizzle with olive oil. Use your hands to thoroughly coat beans. Sprinkle beans with salt and pepper and toss again with hands. Spread into a single layer on pan. Roast for 20 minutes, or until fairly browned in spots and somewhat shriveled, stirring mid-way through.
Can be prepared a few hours in advance: After cooking, cool beans rapidly by placing them on a platter (or clean baking sheet) in a single layer. Refrigerate until no longer warm, then cover with plastic wrap. Reheat in microwave on medium power until warmed.
Lemon Parsley Carrots
Place carrots in sauce pan and fill with enough water to just almost cover carrots (add 1/2 tsp. of salt, if desired and stir.) Cover and bring to boil. Uncover and boil gently until just barely tender, about 5-7 minutes. Drain and rinse in cold water. Drain well.
Melt butter in sauce pan. Add sugar and lemon juice, stirring to combine. Add carrots, parsley and season with salt & pepper, to taste. Stir and serve.
Can be prepared a few hours in advance: After cooking, place in a bowl and refrigerate until no longer warm, then cover with plastic wrap. Reheat in microwave on medium power until warmed.
Notes
Adapted from Cedar-Plank Salmon recipe found on epicurious, which gives credit to Bill Jones, Gourmet August 2009