Planking: Cedar Planked Salmon

Ah.. monday. Monday- aren't you my savior? How many of you have said 'okay on monday I am really ______' insert thing you regret from the weekend (consumption of pizza, waffles, cookies- what… am I the only one?) But we have to embrace monday, it is the start of the week, the previous 7 days don't matter all that matters is how you start your "new life" starting today- so its detox time! Well, not that intense, when I detox it is never with juices, its never EVER with raw foods, you will never see me eating a ricecake f..that..ish. Nah- I'm thinking lean foods that are rich in natural goodness- leafy greens, buttery delicious salmon, fruit, things that just nourish me naturally- without the crap. The whole mentality of detoxing drives me crazy, but i'll save that for a later post. Think about cleansing and redirect your thought process away from 'food as enemy' into 'food as fuel'- you don't need to shove it in your juicer in order for it to boost your body and your mind. This cedar planked salmon recipe is soooo easy. It's stupid. If you have a grill- awesome, if you don't- after significant research on your plank you can try this in the oven- however, my insurance doesn't cover your potential cluelessness so… do your research. The salmon is delicious and surprisingly rich, smokey yet sweet, you can't go wrong.

Maple-Mustard Cedar Planked Salmon (serves 2)
1 lb King Salmon (can use Wild Alaskan- it is just a little less flavorful)
1/4 cup pure maple syrup
2 tbs whole grain dijon mustard
2 tbs sharp dijon mustard
1 tbs orange juice
1 tsp salt
1 tsp freshly ground black pepper
1 cedar plank- soaked for atleast 2 hours

Step 1: In a small bowl, combing maple syrup, mustards, and orange juice, place in a plastic bag and place your salmon in the marinade- refrigerate for about 45 minutes.

Step 2: Preheat your grill- I keep it on a lower heat so there is less of a chance of overcooking the salmon and it gets a nice long smoke sesh. Pat the cedar plank dry, place the salmon on top, season with salt and pepper and place on the grill.

Step 3: Depending on the thickness of your cut of salmon, I would say, at the low heat, it should be between 20-30 minutes. Rule of thumb (literally): if you press the center of the salmon and there's no spring back, its not done, you want just firm to the press. The good news: aim to undercook… microwave= your friend--> ya can't uncook an overcooked piece of fish- nah mean?

ENJOY!