Oh the joys of taking a road trip. We set out on a drive to spend three days in Eugene, Oregon. Why Eugene? Cole, one of the twins, will be attending University of Oregon in the fall. UO has what they call “Introducktion” for incoming 1st year students. So we headed North.
We started out at 6:30 a.m. on Saturday. We stopped in Williams, California to have breakfast at the famous Granzella’s known for their restaurant and deli. With two additional stops along the way for gas, and oh we can’t forget the incident with Lola our Lexus. We all started hearing a strange noise and at first blew it off as just the angle of the wind against the car. But it started to get worse so we made an emergency stop about 30 minutes outside of Eugene. Steve discovered the flap under the wheel well ripped apart. Luckily Steve had his “Ginsu” knife. He cut it off and made it safe for us to continue. We will have it repaired sometime the very near future. But it was scary wondering what was wrong with Lola. However, we arrived safely in Eugene around 4:30 p.m.
Cole went to the dorms while Steve and I stayed at the Holiday Inn Express. Their beds have got to the lumpiest beds I have ever attempted to sleep in. I say attempted, because the three nights we were there, I didn’t get much sleep on that lumpy dumpy bed.
On the bright side, Cole absolutely loved the U of O campus and got along great with his future dorm mate, who is from New Jersey.
So after traveling and eating out for the past several days, I was in need of a home cooked meal.
I have been dying to try grilling salmon on a cedar plank.
The smoldering cedar plank adds a touch of smoky flavor to the salmon.
7 PP Per serving
- 6 oz Salmon per person
- 1 teaspoon Olive oil
- Lemon zest
- Salt and Pepper to taste
Soak an untreated cedar plank (or planks) large enough to hold the salmon in water. You will need to weight it down with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
When ready to grill, turn grill burners on high for 10 minutes.
Meanwhile, mix oil, garlic, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
Place soaked cedar on hot grill grate,
Close lid, and watch until wood starts to smoke, about 5 minutes.
Transfer salmon to hot plank, move plank off direct heat or turn burners to low, and cook covered until salmon is just opaque throughout; about 20 to 25 minutes or longer, depending on thickness and grill temperature.
Let sit 5 minutes; sprinkle with chives and serve with lemon wedges.
Home! It is fun to go away, but its better to come home!