Date Night Done Right with the Cedar Plank Salmon

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Sarah Johnson

Cedar Plank Salmon

Demonstrated by Jaime Corona of The Place at Perry's

The babysitter is booked, the suit is ironed, the little black dress is dry cleaned, and the DVR is set. One thing is missing -- where do you go for date night? You want something that doesn't play the top 40 hits on their satellite radio, or make you stand on a chair with balloons tied to your hair while singing you the Happy Birthday song. This is where The Place at Perry's comes in.

The upscale dining spot is almost like a hidden treasure tucked away where Cedar Springs meets Routh Street in Uptown. People unfamiliar with the area wouldn't know it was there if it wasn't for a few awnings that display general menu items like prime beef, lobster and martinis. The second you walk in the big cedar door you know this isn't a place that plays Lady Gaga or forces the staff to sing to customers.The dining room is dimly lighted and has both tables and booths for intimate dining (or casual meeting, no pressure). Restaurant patrons can share a bottle of wine while looking over the extensive menu that features popular appetizers like bacon-wrapped scallops and traditional dishes like the roasted chicken with a side of asparagus and whipped potatoes.

The Place at Perry's is also the only restaurant in town to serve Niman Ranch all-natural beef and chops, which produces gourmet meat from animals being raised humanely on all-natural vegetarian diet. We're sure your significant other will give you bonus points for picking a place for date night that has a heart of gold towards the treatment of animals.

If you decide you rather stay in your pajamas and improvise date night at home, then let chef Jaime Corona demonstrate the cedar plank salmon recipe for you to prepare and nibble on later in the comfort of your own kitchen.

Ingredients:
4 (6 oz) salmon fillets (skinned and boned)
2 jalapenos, cut into rings
2 TBL extra virgin olive oil
1 TBL garlic, minced
1 cup white wine
3 TBL whole grain mustard
1 cup apricot preserves
2 tsp sea salt
2 tsp freshly ground black pepper
4 cedar planks (food service quality)
4 (3 inch) fresh rosemary sprigs
1 lemon, zested

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Sarah Johnson

Step 1: While preheating oven to 400 degrees, heat oil in a small sauté pan over medium heat. When hot, add jalapenos and sauté until caramelized.

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Sarah Johnson

Step 2: Add garlic, and before it begins to brown, deglaze pan with white wine. Next, add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes, take off of heat and let completely cool.


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Sarah Johnson

Step 3: Place salmon fillets on planks; lightly salt and pepper. Place into preheated oven. Cook salmon approximately 4 min; remove from oven, liberally apply cooled apricot mixture and return to oven for 3-4 min. (until glaze begins to bubble and caramelize).

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Sarah Johnson

Step 4: Remove from oven. Let sit for 2 -3 minutes before serving. Garnish with a fresh rosemary sprig and fresh lemon zest. The Place at Perry's suggest serving the cedar plank salmon with broiled asparagus and red quinoa.


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