Happy Mother’s Day to the moms out there!

This weekend Jen and I spent over 10 hours in the yard for a much needed re-make. We are both sore and so as promised I decided to make a pretty big dinner tonight. I made a cedar plank salmon with beurre blanc sauce and homemade mash potatoes. While making the mash potatoes I told Jen I know even more now why I don’t make mash potatoes from scratch on the weekdays. For those that gave me a lot of grief I hope this will ease the nasty comments. Let’s get to cooking.

Ceder Plank Salmon

1 cedar plank

2 salmon filets

orange Juice

1 lemon

In a baking sheet add orange juice but don’t fill all the way.

Now add fresh squeezed lemon.

Keep the lemon halfs and add them to the pan.  Now add the cedar plank.

Let the plank sit for at least an hour. Time to focus on the homemade mash potatoes.

The Cooking Husband Homemade Mash Potatoes

4 large potatoes, removed skin and cut into quarters

1 fresh spring of rosemary

1/2 stick of butter

1/2 boursin cheese

1 large garlic clove, sliced

salt and pepper

In a large pot of water add rosemary, garlic, and potatoes.

While the potatoes are cooking focus on the beurre blanc sauce.

Beurre Blanc Sauce

4 shallots, peeled and finely chopped

1/2 cup white wine vinegar

1/2 cup white wine

4 tablespoons butter milk

2 sticks of butter

In a sauce pan combine shallots, white wine, and white wine vinegar.

Simmer mixture gently until nearly all liquid has evaporated. Add buttermilk and butter to pan.

Over high heat, whisk sauce until butter has melted.

Turn off heat and let sit.

Back to the mash potatoes. Drain the potatoes after they have cooked for 45 minutes.

Add the drained potatoes to a large bowl with boursin cheese, butter, salt and pepper to taste.

Let the potatoes sit to absorb all the flavors added. Time to cook the salmon, put the grill on high heat.

Remove the plank from the juice and put on grill for 3 minutes on one side.

Flip the plank over after 3 minutes.

Add salmon skin side down to the plank.

Cover and cooking for 10 – 15 minutes (I cooked mine for 10 minutes). Let the salmon sit for 2-3 minutes before you plate.

Remove from the plank and time to plate. For Jen and I had green beans with this meal which I have made for the blog before. Here is in final plating:

So there it is, homemade mash potatoes, but I really hope you try this salmon which is very simple compared to my potaotes.  The beurre blanc sauce is good on most fish, but it is a great addition to salmon.

Happy Cooking!