SIMPLE ONE PLATE 'Mardi Gras' SUPPER: OVEN CEDAR PLANKED BOURBON SALMON & WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER

“How well I remember my first encounter with The Devil's Brew. I happened to stumble across a case of bourbon -- and went right on stumbling for several days thereafter.”

~ W.C. Fields

OVEN CEDAR PLANKED BOURBON SALMON 

2  pound salmon fillet

2  Tbsp. vegetable oil

1  Tbsp. soy sauce

3  Tbsp. bourbon

1  tsp. ground ginger

1  Tbsp. brown sugar

Lemon slices

• Combine oil, soy sauce, bourbon, ginger and brown sugar. Pour over salmon fillet an let sit 20 minutes.
• Meanwhile, rub cooking oil on cooking surface of cedar plank. Heat plank in 350º oven for 15 minutes. 
• Place salmon (reserve marinade and heat in saucepan until thickened glaze) on hot plank and cook 15-20 minutes depending on thickness. 
• Pour thickened glaze on cooked salmon. 
• Serve with steamed brussels sprouts, steamed red skins, or favorite vegetable.   

WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER

1  large head cauliflower

4  garlic cloves

1/3  cup sour cream

3  Tbsp. unsalted butter

6  oz. grated white cheddar and some also for garnish

fresh or dried chives to taste and for garnish

coarse salt and freshly ground pepper to taste

• Place steam basket over large saucepan filled with several inches of water.
• Cut/break cauliflower into florets and rinse. Place in steamer with garlic and steam until tender, about 8-10 minutes or until soft enough to mash.
• Drain from steamer, pat dry, and place in bowl of food processor (or can use immersion blender) and puree until smooth. 
• Return to pot and add sour cream, butter, cheddar, chives, and salt & pepper. Stir until crazy and smooth.
• Correct seasoning and serve sprinkled with additional grated cheese and chives. 

Oven Cedar Planked Bourbon Salmon & 

Whipped Sour Cream White Cheddar Chive Cauliflower