One of my favorite new cookbooks is “Flavorwalla“ by Floyd Cardoz. I fell in love with Chef Cardoz when he was cooking at Tabla in New York City, several years ago. On my one and only visit, I had the opportunity to taste his Braised Short Rib. This tender chunk of slowly cooked beef set my soul on fire and when I returned home, I bought his first cookbook, “One Spice, Two Spice,” so I could make his short rib recipe at home. Chef Cardoz is famous for his ability to layer spice to food without adding too much heat. His cuisine is American, but with Indian flavors and he got the name Flavorwalla, because walla in Indian means vendor and the flavor part, well I bet you can guess.
The first recipe I created in Flavorwalla was the Cedar Plank Grilled Salmon with Aleppo Pepper and Lime Zest. I make grilled salmon on a plank, especially in the summer months, but I wanted to try Chef Cardozes version and Wow, it was terrific.
The preparation is relatively easy and don’t forget to soak the plank for at least 4 hours before grilling. I served the salmon with a fresh green salad for a light and delicious meal.
3-6 salmon fillets
1 teaspoon Aleppo pepper (found online)
1 tablespoon sweet paprika
2 tablespoons olive oil
zest and juice of 2 limes
2 tablespoons minced shallots
1 tablespoon minced peeled fresh ginger
2 sprigs fresh thyme
1 sprig tarragon
1. Remove the fish from any packaging. Season the fish with salt and a dusting of Aleppo pepper and paprika.
2. In a bowl, combine the olive oil, lime zest, shallots, ginger, thyme and tarragon leaves and black pepper to taste. Brush the mixture over the salmon fillets and let rest in the refrigerator for 1 hour.
3. Heat the grill to 350 degrees. Place the salmon fillets on the cedar soaked board and put the board on the grill to cook for 12-15 minutes, depending upon the thickness of the fish.
4. Remove the plank from the grill and squeeze the lime juice for the top. Enjoy!