The Silver Platter by Daniella Silver is one of my newest cookbook obsessions! It is jam-packed full of over 150 plus flavorful recipes. As I looked through it the first time, I felt each and every recipe was something my family and I would love to make and eat. I literally didn’t know which to make first.
Each recipe has a reasonable amount of familiar ingredients with a short list of step by step directions to make the dish. Whether you are a novice or an experienced cook, this cookbook is sure to delight you with its fresh take on some old favorites.
One of the things that I love about this book is that or every recipe it tells you some quick info about it. For example, if its dairy, parve, meat, kosher for passover, gluten free, if it freezes well, ect. It is super helpful when looking through the book. You don’t need to look through the recipe to find it out. It’s all written out for you.
Click -> here <- to order a copy of this beautiful cookbook from Amazon!
I’m giving away a copy of The Silver Platter to one of your luck winners!
Here is how to enter:
- Follow @chefeitanbernath and @daniellasilvercooks3 on Instagram
- Tag 5 friends on my giveaway post
Contest only for US residents. This raffle is in no way in calibration with Instagram. Contest ends Wednesday, May 18, 2016 at 12 am.
- 1 or 2 untreated cedar planks (about 12 x 7-inches)
- 2 cups diced strawberries
- 1/3 cup diced red onion
- 2 Tbsp chopped fresh mint or basil
- 1 Tbsp extra virgin olive oil
- juice of 1 lime (about 2 Tbsp)
- 1 serrano or jalapeño chili pepper, finely diced (remove seeds first for less heat)
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 4-6 salmon fillets (about 6 oz/180 g each)
- 1-2 Tbsp olive oil
- kosher salt
- freshly ground black pepper
- Soak 1 or 2 cedar planks in cold water for at least 1 hour. Top planks with two or three unopened cans to keep them submerged while soaking.
- Salsa: In a medium bowl, stir together strawberries, onion, mint, oil, lime juice, chili pepper, salt, and pepper. Cover and refrigerate.
- Fish: Preheat grill to medium-high. Remove plank(s) from water and place on hot grate over indirect heat for 6-8 minutes, until hot. Using tongs, carefully turn plank(s) over and place salmon fillets on top. Brush fillets with oil; season with salt and pepper.
- Cover grill and cook for 12-15 minutes or until salmon flakes when lightly pressed with a fork. It’s not necessary to turn the salmon.
- Remove from grill and spoon salsa over the salmon. Serve salmon directly from the plank(s).
- Oven Method: Place soaked planks onto a baking sheet. Top with salmon; brush fish with oil and season with salt and pepper. Bake in a preheated 425°F oven for 12-15 minutes. As the water evaporates from the plank(s), steam will be released, keeping the fish moist and aromatic.