Salmon on Cedar

Despite appearances I'm a pretty good cook.

My girlfriend is a great cook.

However when we combine our powers we are well nigh unstoppable. This evening we prepared salmon with olive oil, red pepper, dill, and bay leaves grilled on cedar planks soaked in white wine and whiskey. We also had some jumbo scallops marinated in A-1 steak sauce. The side dishes were foil wrapped peppered corn as well as foil wrapped miniature red potatoes with onions and garlic. We served this with Barefoot Cellars Sauvignon Blanc. For dessert we had ice cream from Marble Slab Creamery.

Despite a small misestimation of the coal preparation and heating time followed by some first degree burns and smoke inhalation injuries after aforementioned coals had reached a suitable temperature, the meal was awesome. The subtle cedar smokiness greatly added to the salmon's flavor as it dissolved in our mouths. The grilled garlic potatoes were addictive and the corn a fresh savory adjunct to our evening's repast.

Talks Theo Jansen: The art of creating creatures