# Components:
→ Cedar Plank Salmon
01 - 1 cedar plank (12×8-inch), soaked in water for at least 1 hour
02 - 4 salmon fillets (6 ounces each), skin-on
03 - 2 tablespoons olive oil
04 - 1 tablespoon Dijon mustard
05 - 1 tablespoon pure maple syrup
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon smoked paprika
08 - Salt and freshly ground black pepper, to taste
→ Pacific Berry Quinoa Salad
09 - 1 cup quinoa, rinsed
10 - 2 cups vegetable broth
11 - 4 cups mixed Pacific greens (arugula, spinach, baby kale)
12 - 1 cup fresh berries (blackberries, blueberries, or marionberries)
13 - 1/2 cup toasted hazelnuts, chopped
14 - 1/4 cup dried cranberries
15 - 1/4 cup crumbled goat cheese
→ Lemon-Herb Vinaigrette
16 - 3 tablespoons extra-virgin olive oil
17 - 2 tablespoons fresh lemon juice
18 - 1 tablespoon honey
19 - 1 tablespoon chopped fresh dill
20 - 1 tablespoon chopped fresh parsley
21 - 1 clove garlic, minced
22 - Salt and pepper, to taste
# Directions:
01 - In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat, fluff with a fork, and let cool slightly.
02 - In a mixing bowl, whisk together extra-virgin olive oil, fresh lemon juice, honey, chopped dill, chopped parsley, minced garlic, salt, and pepper until fully emulsified.
03 - In a separate bowl, combine olive oil, Dijon mustard, maple syrup, fresh lemon juice, smoked paprika, salt, and black pepper. Mix well to form a glaze.
04 - Heat an outdoor grill to medium-high (approximately 400°F). Remove the soaked cedar plank from water and pat dry with paper towels.
05 - Place the cedar plank on the grill grate and allow it to heat for 2 to 3 minutes, until it starts to smoke lightly. Brush both sides of the salmon fillets with the prepared glaze, and place fillets skin-side down on the plank. Close the grill lid and cook for 12 to 15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
06 - In a large mixing bowl, combine cooled quinoa, mixed Pacific greens, fresh berries, chopped toasted hazelnuts, and dried cranberries. Drizzle with lemon-herb vinaigrette and toss gently to coat. Top with crumbled goat cheese.
07 - Divide the quinoa berry salad among four plates and top each with a portion of cedar plank salmon. Serve immediately while warm.
