Rosemary Thyme Potatoes and Cedar Plank Salmon

First, let me apologize for being absent from the kitchen for the past few weeks.  School and Christmas took over for a while, and I needed a break from everything, including cooking.  Now, after a few days of sleeping in and not studying, I'm back with a vengeance. 

I discovered something wonderful at the super market today.  Pre-packaged cedar plank salmon.  Not only did this save me the time of finding a cedar plank, but it was also already marinated and ready to go! Does it get any better? Of all the recipes I've made, this had to be the easiest to clean up.  The salmon was delicious and just one package was enough for Blake and I to split.  Did I mention it only cost $5.99??? That's only 3 bucks a person.  As Blake pointed out during dinner, this meal would probably cost at least 12 or 13 bucks at a restaurant.  I found this in the frozen food section, and they had a few different marinades to choose from.  This particular one was a honey marinade.  It was light but flavorful.  I served it with roasted potatoes and topped it with a light salad dressed in a sweet onion lemon vinaigrette.

 This is what the salmon looked like before cooking it and right after I took it out of the packaging.... perfect!

INGREDIENTS:
1 Large Russet Potato - diced into bite size pieces 
5-6 Garlic Cloves - peeled 
1 Yellow Squash - sliced 
1 Red Bell Pepper - diced 
2-3 Sprigs Thyme

2-3 Sprigs Rosemary - minced   
1/2 Tbs. Paprika 
2-3 Tbs. Olive Oil 
Salt and Pepper to taste  - I added it after it was cooked as well and it still could have used more 

1.  In a large bowl, add the diced potatoes, squash, red bell peppers, and garlic. sprinkle with paprika, salt and pepper and stir.  Top  with the olive oil and stir until all the veggies are covered in the spices.  


2.  Pull off the Thyme leaves and add them to the bowl.  Pull of the Rosemary leaves and give them a rough chop before also adding them to the bowl.  mix the veggies again, and add to a baking dish. 


3.  Bake for 30-40 minutes or until the potatoes are fork tender.  Depending on how large you dice your potatoes this cooking time may vary.  It will need at least 30 minutes, so after that time passes then you can begin checking on it.  When you can poke the potatoes with a fork with ease it is ready. 

SALMON:
Pre-Packaged Cedar Plank Salmon - you could also use fresh salmon and add your own marinade or spices 
Mixed Lettuce Greens 
1/2 Freshly Squeezed Lemon 
1 Tbs. Honey 
1 Tbs. Apple Cider Vinegar 
1 Garlic Clove - minced 
2 Tbs. Grated Sweet Onion
About 1/4 Cup Olive Oil - I don't like a lot of oil in my dressings, so you may need more - I also don't measure so this is literally a guess. 
2-3 slices of beets - julienned  
Salt and Pepper to taste 


1.  Follow the directions on the package of the salmon and cook accordingly, mine called for 14 minutes, but I think it could have actually used a little less.  

2.  In a small bowl, squeeze 1/2 a lemon, making sure no seeds get into the bowl.  Add the honey, garlic, cider vinegar,  salt and pepper.  


3.  Cut a sweet onion in half and then again into fourths.  Using a fine grater, grate the onion until you get about 2 tbs worth. Add into the bowl.  This will give the dressing flavor without having chunks of onion.  


4.  Mix together and while whisking, mix in the olive oil.  Taste and adjust flavors as needed.  


5.  In a separate bowl, add mixed greens and top with enough dressing to coat.  Top the salmon with the lettuce mixture and with a few slices of beets. Store the extra dressing for a salad the next day, the flavors will meld together and make it taste even better!