THE TAYLOR REPORT

Quick, Nutritious and Delicious Meal for Two

What You’ll Need:
1 Pound Maple Barbeque Rubbed Salmon Filets
1 Pound Fresh Green Beans
1 Red Onion – sliced thin
½ Pound Fresh Mushrooms (choice is up to you)
Blue Cheese
Crushed or Very Finely Chopped Walnuts
Two Maple Planks
Your Charcoal or Gas Grill

I discovered this dish a few years ago. It’s really quick, amazingly simple and absolutely delicious.

I purchase my Salmon from the Holiday Market in Royal Oak, MI, where the salmon is already prepared with their house maple barbeque rub. You can purchase the rub separately and do it yourself, but why bother; it’s a lot easier when it’s done for you. Remember to soak your maple planks a few hours ahead of time.

Preparation:
Sauté the green beans, a thinly sliced red onion and the mushrooms in olive oil a few minutes and remove from the pan. Next, layer the onions and mushrooms on top of the green beans and place on one of your soaked maple planks.  Place the plank in your grill directly over the fire.

Place the maple barbeque rubbed salmon on the other soaked maple plank and place it on the grill directly over the fire, too. Close the lid of the grill and allow it to cook with a slightly open vent for fifteen to twenty minutes or until the fish is translucent and flakes easily.

Move the salmon plank away from the fire, but keep it on the grill; over a cool spot. Sprinkle some mild blue cheese on top of the green bean, red onion and mushroom medley. Close the lid again and allow this to melt over the vegetables for approximately five minutes. Finally, sprinkle some finely chopped (or crushed) walnuts over the cheese and vegetable medley, close the lid and continue cooking for another five minutes.

Remove your fish and vegetable medley from the grill and place it in a serving dish or two. Serve with sliced mango, pineapple and fresh strawberries on the side. If you’re craving a carb, add a simple rice pilaf (I prefer lemon pilaf) or pan fried red skinned potatoes (maybe add a bit of fresh crushed garlic and a little rosemary).
Bon appetite!

This dish goes great with a nice Sauvignon Blanc (try Drylands) or a rich Chardonnay (I’m kinda partial to Mark West), a nice white meritage is always a sure bet too, try The Other, a unique medium bodied blend that’s sure to please even those that think they don’t like a mélange...  now sit back, relax and enjoy.