SALMON PLANKED RECIPES

Steps:

• At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
• When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
• Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
• To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.

Steps:

• STOVE TOP DIRECTIONS
• In a large Dutch oven or heavy pot, melt butter over medium heat.
• Add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.
• Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
• Add wine and deglaze the pot (scraping brown bits off the bottom).
• Add the thyme, broth, cauliflower and potatoes, bring the pot to a boil, then reduce heat to simmer, cover and cook for 20 minutes.
• Remove the lid from pot and transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
• Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
• Season with remaining salt and freshly ground pepper, to taste.
• Ladle 2 cups of soup into each bowl and top with chives
• INSTANT POT DIRECTIONS 
• Press sauté on the Instant Pot.
• When hot, add the butter.  Once melted, add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.
• Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
• Press cancel. Add the wine and deglaze the pot (scraping brown bits off the bottom).
• Add the thyme, broth, cauliflower and potatoes, seal and switch pot to Manual.
• Cook on high pressure for 10 minutes.
• Quick release, then open when the pressure subsides.
• Transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
• Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
• Season with remaining salt and freshly ground pepper, to taste.
• Ladle 2 cups of soup into each bowl and top with chives.