- 2 cedar planks
- 8 oz. fresh salmon
- vegetable oil
- seafood rub
- Soak your cedar grilling plank in water. An hour or two prior to grilling will work just fine, but a longer soak time permits the plank to absorb more moisture. This allows for more cedar-infused water vapor to be released during the grilling process.
- Get your grill up to medium heat, 350 degrees. Place the wet plank on the pre-heated grill and heat plank for another 5 minutes before adding the fish. This allows the plank to begin to smoke.
- Place your seasoned salmon on the plank and close grill lid, let cook for recommended time. The average fillet takes between 14-18 minutes, depending on thickness. No flipping, turning, or tweaking is needed. Once cooked, remove from the grill and enjoy!
Directions for Reduction: – Macerate berries until juicy and then add vinegar. Let the berry juice and pulp meld with vinegar for up to an hour. – Pour blueberry and vinegar mixture through cheesecloth or very fine strainer to remove pulp and seeds. Bring strained blueberry vinegar to a simmer, whisking constantly.
Reduce vinegar down until desired viscosity- I like it pretty syrupy. Mix in fresh blueberries and top salmon with your hot Blueberry Balsamic Reduction!
Mellow and full of exotic tastes – this recipe is an easy way to make a spectacular impression.
Just Grillin carries bold ingredients for Grilled Swordfish with Curried Mango Grille Sauce:
4-6-ounce (per person) swordfish steaks
Fire & Flavor Alder Wood Planks
1 jar Stonewall Kitchen Curried Mango Grille Sauce
1 can sliced pineapple rings
1. Marinate swordfish in the Stonewall Kitchen Curried Mango Grille Sauce for 2-3 hours.
2. Place swordfish steaks on an Alder wood plank and cook on a medium grill for approximately 4-5 minutes per side. (Vary cooking time according to the thickness of the fish). Grill pineapple slices on each side.
3. Arrange sliced pineapple rings on a serving platter. Place a grilled swordfish steak on each ring.
4. Cover with additional grille sauce and serve immediately
Alternate Serving idea: Cube the swordfish before marinating:
1. Place onto wood or stainless steel skewers that have been soaked in pineapple juice for at least 30 minutes.
2. Alternate cubes of swordfish with chunks of fresh pineapple.
3. Slather on extra Stonewall Kitchen’s Curried Mango Grille Sauce while cooking.
A hint of Caribbean flavors blended with fresh salmon
Just Grillin carries bold ingredients Mango Chipotle Grilled Salmon with Butternut Squash, Corn Cakes, and Zucchini Ribbons:
1/2 jar Stonewall Kitchen Maple Chipotle Grill Sauce
1 ripe mango, peeled, cored and pureed
4-6 ounce pieces of salmon, filet or steak
Fire & Flavor’s Cedar Wood Planks
salt and pepper
2 tablespoons Stonewall Kitchen Extra Virgin Olive Oil
2 medium zucchini
Corn Cakes: 1 butternut squash, cooked, peeled, chopped and mashed
1 package Jiffy Corn Muffin Mix (prepare as directed on the box)
2 tablespoons canola oil
1. Rub salmon with olive oil and season with salt and pepper. Heat the grill.
2. Add pureed mango to Maple Chipotle Grill Sauce. Place salmon on a cedar plank, place on the grill, and brush with the grill sauce.
3. Flip salmon and brush on more grill sauce. Flip salmon and repeat. Continue brushing with the grill sauce as salmon cooks. Cooking time will depend on the thickness of the salmon. Reserve any leftover grill sauce.
1. Heat skillet and prepare muffin mix.
2. Add mashed squash and combine gently.
3. Add oil to skillet and place batter in the pan. 2 tablespoons for each cake. Cook until golden on each side.
1. 2 medium zucchini cut off ends and cut into thin strips.
Place in a bowl and drizzle with Stonewall Kitchen Extra Virgin Olive Oil. Sprinkle with salt and pepper.
2. Grill Zucchini over hot grill until marked and Zucchini becomes a little bit flimsy.
3. To present this dish, place one corn cake on the plate and then the grilled salmon. Cross with two zucchini ribbons and then top with another cake. You can also drizzle any leftover grill sauce over your dish before serving.
We love the simple, bright and unique flavors of Thailand, ginger and lemon. This classic Thai Shrimp recipe is sensational and will be the talk at your next entertaining event.
Just Grillin carries bold ingredients for Thai Shrimp:
1 ½ lbs. Raw Jumbo Shrimp
½ cup Stonewall Kitchen’s Thai Marinade
1. Marinate jumbo shrimp in Stonewall Kitchen Thai Marinade for 3-6 hours.
2. Skewer and grill or pan sauté shrimp until opaque in the center, 3-4 minutes per side.
3. Serve over Jasmine rice with a side of sautéed bok choy and toasted sesame seeds.
Just Grillin carries bold ingredients for Island Shrimp:
1 1/2 pound raw shrimp, peeled and deveined
3/4 cup Stonewall Kitchen Curried Mango Grille Sauce
1 Tbsp. dark rum
3 Tbsp. lime juice
1/4 cup cilantro leaves, gently torn
1. Combine the Stonewall Kitchen Curried Mango Grille Sauce and rum in a bowl or plastic bag. Add the shrimp and marinate 2 hours (not more than 6).
2. Thread shrimp on skewers. Grill on med-hot grill 2-3 minutes on each side or until the shrimp is cooked but still tender.
3. Serve shrimp over your favorite rice dish. Squeeze lime juice over shrimp. Garnish with lime wedges and torn cilantro leaves.
Stonewall Kitchen Curried Mango Grille Sauce – Add vibrant flavors of the Caribbean with this versatile Curried Mango Grille Sauce that adds a savory flavor enhanced by the mellow, sweet mango, to island shrimp, grilled vegetables, and meats. Great when used as a dipping sauce for shrimp and other appetizers, or to accent your favorite chicken, rice or vegetable salad.
Just Grillin carries bold ingredients for Sea Scallops with Wasabi Mustard Sauce:
24 large sea scallops
4 Tbsp. Stonewall Kitchen Wasabi Mustard
2 Tbsp. Stonewall Kitchen Maine Maple Champagne Mustard
3/4 to 1 cup heavy cream
1 Tbsp. butter
1 Tbsp. Stonewall Kitchen Roasted Garlic Oil
1 medium shallot, finely minced
2 oz. Proscuitto, finely diced or chopped
2 Tbsp. each chives & parsley
Salt & pepper to taste
1. In a food processor, pulse chopped proscuitto into a fine dice.
2. Melt butter and Roasted Oil over a low/medium heat in a large sauté pan.
3. Drain scallops and sauté in pan until golden.
4. Remove scallops from the pan and tent to keep warm.
5. Into the same pan, add shallots and sauté until opaque, using additional oil if necessary.
6. Add both mustards and stir for about 30 seconds.
7. Slowly whisk the heavy cream into the mustard mixture.
8. When blended, add proscuitto and scallops, including accumulated juices.
9. Warm through gently. Adjust seasoning and serve, garnished with parsley and chives.
Full bodied flavor and a wonderful alternative to traditional pasta sauce.
Just Grillin carries bold ingredients for Spicy Tomato Salsa Shrimp Pasta:
20 medium shrimp peeled and de-veined
1 pound linguine
1 quart Stonewall Kitchen’s Spicy Tomato Salsa
1/4 cup Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
1. Bring 4 quarts of water to a boil, add 1 tablespoon salt and cook pasta until al dente (about 8 minutes)
2. In a hot saute pan, add the Extra Virgin Olive Oil. Season shrimp with salt and pepper and saute for 1 1/2 minutes on each side.
3. Add Spicy Tomato Salsa to shrimp, and warm gently.
4. Drain linguine, toss with shrimp and salsa. Serve immediately.
Salmon with Pineapple Ginger Relish – Serves 4
Just Grillin carries bold ingredients for Salmon with Pineapple Ginger Relish:
1 1/2 pounds Salmon Filet, skin on, cut into 4 pieces (or pan sautéed boneless chicken breasts or pork medallions)
Salt and pepper
For the relish:
1-tablespoon olive oil
2 tablespoons red onion, 1/4-inch dice
2 tablespoons red bell pepper, 1/4 inch dice
1/4 cup shelled edamame
1/4 cup corn kernels, cooked
1/4 cup canned black beans, rinsed and drained
1 clove garlic, minced
1/3 cup Stonewall Kitchen Pineapple Ginger Sauce
Salt and pepper to taste
1. Preheat grill or oven to 400 degrees F.
2. Line baking sheet with foil. Brush salmon with oil and season with salt and pepper.
3. Bake for 10 minutes, or until the center is opaque in the center, about 10 minutes.
4. While the fish is cooking make the Pineapple Ginger Relish- Heat 1 tablespoon olive oil in a medium size sauté pan over medium-high heat. Add red onion, red bell pepper and edamame. Sauté until tender. Add corn, black beans and garlic and sauté an additional 2-4 minutes. Add Stonewall Kitchen Pineapple Ginger Sauce and heat.
5. Transfer salmon to a platter. Spoon relish over salmon and serve.
Shrimp Tacos with Peach Salsa – Serves 4-6
Just Grillin carries bold ingredients for Shrimp Tacos with Peach Salsa:
2 tablespoons light olive oil
1 pound large (21-30 count) raw shrimp, peeled and deveined
Salt and pepper to taste
¼ teaspoon chili powder
1-tablespoon fresh lime juice
1 small garlic clove, minced
6 corn taco shells
2 cups romaine lettuce, chopped
Stonewall Kitchen Peach Salsa
1/3 cup Manchego or Monterey Jack Cheese, shredded
¼ cup fresh cilantro, chopped
1. Preheat grill or oven to 350 degree F.
2. Heat oil in a skillet over high heat. Add shrimp, salt and pepper and cook until shrimp are pink and become firm, about 1-2 minutes per side.
3. Reduce heat to medium and add chili powder, lime juice, and garlic. Cook 1-2 minutes, stirring once or twice.
4. Bake taco shells on baking sheet 4-5 minutes.
5. Layer lettuce, shrimp, Peach Salsa, cheese and cilantro in the taco shells. Serve immediately.
Just Grillin carries bold ingredients for Scorched Spicy Shrimp:
2 -1/2 pounds fresh peeled and deveined shrimp with tails on
6 tablespoons light rum
2 tablespoons lemon or lime juice
1 tablespoon cider vinegar
2 tablespoons vegetable oil
Stainless Steel or Wood Skewers
2 tablespoons of Pirate Jonnys Scorched Pirate BBQ Rub
1. Combine four tablespoons of the rum with the lemon or lime juice, oil, and Pirate Jonnys Scorched Pirate BBQ Rub to make a scorched glaze.
2. Stir in the shrimp and allow marinating for thirty minutes.
3. In a separate bowl, stir together the remaining rum, cider vinegar, and brown sugar.
4. Thread the shrimp on skewers and grill over medium heat for three minutes on each side.
5. Brush with the scorched glaze while cooking.
6. Serve over your favorite rice dish.
Just Grillin carries bold ingredients for Scallop Tacos:
12 Taco Shells
1 ½ lbs. Baby scallops
1 jar prepared Tartar Sauce or Homemade
1 cup Stonewall Kitchen Mango Salsa
1/3 cup fresh cilantro
½ cup sour cream
2T unsalted butter plus 1T vegetable oil
John Henry’s Catch of the Day Rub
6 plum tomatoes, diced
1 head or bag iceberg lettuce, finely chopped
2 cups grated cheddar or Monterey jack cheese
chopped red onion, olives and radishes (optional garnish
1. Mix together 1 cup Stonewall Kitchen Mango Salsa with ½ cup tartar sauce and ½ cup sour cream. Add fresh cilantro and mix again.
2. Make at least 1 hour ahead to allow flavors to marry (can be made up to 1 day ahead).
1. Place 3 Tablespoons John Henry’s Catch of the Day Rub in a zip lock bag. Put scallops in the bag and shake until evenly coated.
2. Melt butter and oil in a sauté pan. Sauté scallops until brown and cooked through, about 4 minutes.
3. Place in slightly heated taco shells. Warm taco shells about 1-2 minutes in a 300 oven-do not overheat or they will collapse.
4. Fill shells with scallops and serve with sauce, chopped tomatoes and grated cheese as toppings. Additional chopped onion, chopped olives and sliced radishes can be additional toppings.