We were feeling like a summertime fish dish, so we came up with these Dijon salmon and cashew coleslaw recipes.
But first, we’ll give credit where credit is due. Our recipes are based off of two sources, which we tweaked to fit our preferences. But if you want recipes with more directions and artsy photos, then you may want to check out the original recipes:
Thanks for helping to spark our foodie inspiration!
- 1 1/2 lbs salmon
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp avocado oil
- 3 garlic cloves, finely chopped
- salt and pepper
- Place salmon on cedar plank.
- Mix remaining ingredients in small bowl and generously top salmon.
- Set the Big Green Egg (BGE) to 400 degrees direct.
- Once the BGE is up to temperature, place the cedar plank with the salmon on the grill grate and close the dome and let the fish cook for 12-15 minutes.
- Check the internal temperature of the fish and once it hits 140-145 degrees you are ready to pull it off the grill.
- Be careful when removing the cedar plank because it will be hot and possibly still have burning embers on the bottom.
- 14 oz coleslaw package (Make sure it’s not already dressed.)
- 1 tablespoon olive oil
- 1/2 tablespoon red wine vinegar
- 1/4 cup mayonnaise (We actually used Veganaise!)
- 1/2 cup roasted cashews (You can crush some of the cashews if you would like.)
- 1/4 cup parsley, chopped
- Salt and pepper, to taste
- Mix everything in a bowl, season to taste, and enjoy!