Cedar-Planked Salmon & Cacio e Pepe

Oh hi there.

I forget every year exactly how insane the end of the school year is. Oh well, I survived yet another year, finishing up my 9th year teaching. It’s kind of hard to believe.

After many days of eating simple stuff from the fridge, eating far too much carry-out, and staying up far too late, I finally decided to cook today. This meal is one that’s bigger than the sum of its parts.

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I happened upon some beautiful filets of wild Copper River Sockeye salmon and jumped at the opportunity to actually be able to afford one of my favorite fishes to cook at home. The color was beautiful, and the cute fish guy at the grocery store gave me a container of “sweet-hot maple BBQ rub” for it. Thank you cute fish guy at the grocery store.

I decided to pick up a set of cedar planks as well, since I’m hoping to be doing a bit more fish grilling this summer, and there’s no time like the present! A two-hour soak in water ensures no major fires, but the hot coals of the grill encouraged some serious smoke.

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A mere 15 minutes later, we had a lovely caramelized salmon filet with a slightly hot, slightly sweet seasoning thanks to the rub from the cute fish guy. Grilled yellow peppers and cacio e pepe rounded out the meal.

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What the heck is cacio e pepe? Well, by the process of elimination, its the lovely pasta section on my meal plate below:

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My mom and sister told me about this dish when they returned from Italy last summer. It’s simple: pasta, black pepper, olive oil, more black pepper, and Romano cheese.

Cacio e Pepe

by What’s For Dinner?

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients (4 servings)

  • 6 ounces dry linguini (we use Dreamfields low-carb)
  • 1 Tablespoon olive oil
  • 1 teaspoon butter
  • 1 teaspoon cracked black pepper (or to taste)
  • 1/2 teaspoon kosher salt
  • 3 ounces pecorino romano cheese, grated

Instructions

Cook and drain the pasta, reserving about 2 Tablespoons of the pasta cooking water.

Return the pasta to the cooking pot, add the reserved pasta cooking water, olive oil, butter, salt, and black pepper. Stir in the romano cheese.

Serve hot.

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We enjoyed every bite… the cedar planking of the fish brought a smoky flavor we’re not used to at home. the pasta was spicy and simple, and the grilled peppers were sweet and delicious.
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I’m working at camp again this summer (my last, its a little bittersweet), and you know what that means!! Wednesday in Numbers!!!
You know you’ve missed it!
xoxo
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6 Responses to Cedar-Planked Salmon & Cacio e Pepe

  1. Ohmygoodness, it’s only 7:30 in the morning and thanks to your delectable post, all I can think about it cedar-planked salmon!! Yummm!
    Lauren @ From Everyday To Gourmet´s last blog post ..Wordless Wednesday – Spring’s Last Fling

  2. Biz says:

    I wish I liked salmon – it looks so good! Hooray for Wednesday in numbers! I always look forward to those posts.

    Happy Friday!
    Biz´s last blog post ..What do you mean I have to take out the garbage?!

  3. Wow, this looks terrific! I love salmon too, but I’ve never tried grilling it on cedar planks- just seems so fancy and out of my league!
    Aww why is it your last summer!!? Love Wednesday in Numbers!
    Dinner at Christina’s´s last blog post ..Egg Roll Stir Fry

  4. That looks so good Mara! Glad you survived another school year!

    Hope you get to enjoy the summer!

  5. Donna D says:

    Happy summer holidays!

    Those cedar planks are a brilliant idea – they are totally reusable, provided you soak adequately? I wonder how they work on a gas grill…

    So excited to see you post about Cacio e Pepe! I had the most brilliant meal of it last autumn, cooked by Rowley Leigh, who penned his recipe for the FT. Here’s the link of his take on it!

    http://www.ft.com/cms/s/2/9a6443bc-4f70-11e0-8632-00144feab49a.html#axzz1xgiqelDU
    Donna D´s last blog post ..Book Review: Why Women Need Fat

  6. Marianne says:

    It’s funny, because that’s basically how I’ve eaten pasta since I was a kid – I’ve never liked most pasta sauces, so I would add butter (or olive oil as an adult), and pepper and cheese. Now I’ll add garlic and veggies, but still the same basic thing. Who knew it was an actual dish!
    Marianne´s last blog post ..The Silence Has Ended!

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