Growing up in the Pacific Northwest I have been cooking on Cedar Planks for many years, but their increasing popularity and availability has made them an easy go to for grilling fish. The plank provides a hint of smoky flavor, but even better the plank makes it easy to grill the fish without worrying about it sliding through the grills or getting stuck. For the flowers, use a variety of colors of pansies, nasturtiums, violets, chive blossoms and marigold petals. Just be sure they are grown organically or at least not sprayed with any inedible chemicals. This recipe is inspired by Jesse Ziff Cool’s Herb & Flower Halibut from Simply Organic.

Ingredients

• 12 ounces salmon, wild, fillet
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh herbs
• 2 tablespoons edible flowers, minced

Featured Meals

This recipe has been featured in the following meals:

• Flower Power Mascarpone Salmon with Lime Sweet Potatoes
• Flower Power Salmon with Celery Root Mash + Carrot Strawberry Salad