Sunday evening, Mr. Prevention and I saw The Heat. I was really expecting a great movie, but we were both super underwhelmed. It wasn’t that the movie wasn’t funny, it was just so long. It seemed to drag on and on. Truth be told, we left with just a few minutes left in the movie.
In talking to my mom on Monday morning, she had seen the movie with my brother and dad and she raved that they all adored the movie and laughed hysterically throughout the entire thing.
A difference of opinion, no doubt.
Movies are kind of like food. People rarely have the same opinion, expectation, or experience.
My brother loves American Pie and other “male humor” movies that are slightly inappropriate.
My mom…she’s hard to please with movies. I think there was a solid decade that went by without her truly singing the praises of ANY movie.
As for my dad, he normally falls asleep through movies and so his opinion can’t count for much.
Food and cooking are a bit different.
The meals I choose have some serious expectations. Many of the recipes I prepare are from sources I trust or include photos I swoon over. A picture is worth a thousand words, right? And to be truthful, I’ve been underwhelmed with dinner ideas lately…kind of like movies.
As a lover of corainder, however, I had some serious expectations for this recipe. Anything grilled on a cedar plank after being marinaded in sweet honey, coriander, lemon, and paprika certainly fills me with high expectations. If you’ve never grilled on a cedar plank, hop to it! You’re missing out! Don’t skip the Cilantro-Yogurt Sauce, either…so very summery!
- 2 (12-inch) cedar planks (for grilling)
- 2 Tbsp honey
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp salt
- ½ tsp fresh ground black pepper
- 6 skin-on salmon fillets (~6 oz each)
- cilantro sprigs (for garnish)
- 1 cup plain fat-free Greek yogurt
- 2 Tbsp tahini
- 1 Tbsp fresh lemon juice
- 1 clove garlic, minced
- zest of ½ lemon
- ¼ cup fresh cilantro, chopped
- ⅛ tsp salt and black pepper, to taste
- 1 tsp ground coriander
- Soak the cedar planks in a large pan of water to soak for at least 45-60 minutes before grilling.
- In a small bowl, whisk together honey, lemon juice, garlic, olive oil, paprika, coriander, salt, and pepper. Place marinade and salmon in a large zip-top bag and store in refrigerator to marinate for at least 15 minutes and up to 1 hour.
- Preheat grill to medium-high heat. Arrange the salmon filets skin-side down on the soaked planks. Pour the remaining marinade in the dish into a small bowl and reserve. Transfer the planks to the preheated grill. Close the lid and cook for about 10-15 minutes, or until the salmon is opaque and flakes easily with a fork, brushing with reserved marinade about halfway through.
- Meanwhile, prepare the sauce by whisking together all of the ingredients in a small bowl; refrigerate until ready to use.
- To serve, serve each salmon filet with a spoonful of sauce and cilantro, if desired.
A little Lily just because 🙂
Half way through the week. This is a long one, no?