A Slice of Heaven: Hickory Maple Salmon Galette

When I was challenged to create a delicious and easy recipe for the Cedar Bay Grilling Bloggers Recipe Challenge, I knew I wanted to showcase the incredible flavor of their cedar planked salmon. After some brainstorming, I landed on the idea of a galette – a rustic, free-form tart that's surprisingly simple to make, yet looks incredibly elegant. The result? This stunning Hickory Maple Salmon Galette, a dish that's as flavorful as it is visually appealing.

A Cedar Bay Grilling Company Blogger Recipe Challenge Entrée Entry

Time to use Cedar Planked Atlantic Salmon in a creative way!

Why You'll Love Hickory Maple Salmon Galette

The flaky, tender salmon, infused with the smoky sweetness of hickory and maple, is the star of this show. Using Cedar Bay's planked salmon is a game-changer. It takes all the guesswork out of grilling or baking salmon. You simply thaw it, and place the salmon on the plank, in the oven, or on the grill. The cedar plank imparts a unique depth of flavor that you just can't replicate any other way. It's the perfect balance of smoky and sweet, complementing the richness of the salmon beautifully.

I love how the Hickory Maple Salmon cooks at the same time as the galette.

The salmon can be cooked on a tray or directly on the rack above the galette.

Cook salmon until flaky! Yum!

This particular galette combines that delectable salmon with a creamy ricotta base, fresh spinach, crisp apple, and melted mozzarella, all encased in a flaky, golden-brown crust. I love that each bite delivers a variety of textures and flavors – the savory salmon, the creamy cheese, the crisp apple, the earthy spinach, and the buttery crust. It’s a symphony of deliciousness!

The combination of flavors is absolutely delish!

When To Serve Hickory Maple Salmon Galette

What I love most about this Hickory Maple Salmon Galette is its versatility. It's equally perfect for a leisurely weekend brunch as it is for a light yet satisfying dinner. Imagine serving it alongside a fresh green salad for a complete and elegant meal. I can serve it as an appetizer as well.

Here are a few occasions where this galette truly shines:

• Brunch with friends: It's a showstopper that's sure to impress. My book club is going to love this dish…and I have the salmon in the freezer as I write this.

• A casual weeknight dinner: It's quick and easy enough for a weeknight meal, yet special enough to feel like a treat.

• Holiday gatherings: It's a beautiful and flavorful addition to any holiday table. Slice it into small bites and serve as an appetizer.

• A light lunch: A smaller slice is perfect for a satisfying and flavorful lunch.

I found two different flavors of Cedar Bay Planked Atlantic Salmon in my local grocery store.

Where Can You Buy Cedar Bay Grilling Company Products

I bought my Cedar Planked Atlantic Salmon in the seafood freezer section at Von's in Southern California.

I've heard that Cedar Bay Grilling Co products can be purchased at Kroger, Publix, Hannaford, Safeway, Vons, Albertsons, Fred Meyer, Ralph’s, Giant, Giant eagle, Stop n Shop and Roche Bros.

To find out where you can buy their seafood products in Canada and the USA ....click here!

To find out what Cedar Bay Grilling Co seafood products are available in the USA....click here!

To find out what Cedar Bay Grilling Co seafood products are available in the Canada...click here!

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Hickory Maple Salmon Galette makers for a delicious lunch when served with a simple salad.

RECIPE

Recipe Hickory Maple Salmon Galette

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Hickory Maple Salmon Galette serves 4-6 people!

Hickory Maple Salmon Galette with Spinach, Apple, and Fresh Mozzarella

Yields: 4 servings Prep time: 20 minutes (includes ingredient prep) Cook time: 25-30 minutes Total time: 45-50 minutes

Description: Elevate your brunch or dinner with this stunning Hickory Maple Salmon Galette. Featuring Cedar Bay Grilling Company's Hickory Maple planked salmon, this dish combines flaky, flavorful salmon with fresh mozzarella, crisp apple, and vibrant spinach, all nestled in a flaky pie crust. The cedar plank imparts a unique smoky sweetness to the salmon, making this simple recipe truly special.

What You’ll Need:

• 1 (8 oz) package Cedar Bay Grilling Company Hickory Maple Cedar Planked Atlantic Salmon

• 1 (14.1 oz) package refrigerated pie crusts (1 crust), softened

• 4 cups fresh spinach

• ¾ cup whole milk ricotta cheese

• ½ cup freshly grated Parmesan cheese

• 1 large egg, lightly beaten (plus 1 for egg wash)

• Pinch of freshly grated nutmeg

• Zest of 1 lemon

• ¼ cup fresh basil, chiffonade (thinly sliced)

• 1 crisp apple (such as Pink Lady or Fuji), peeled and diced

• 4 oz fresh mozzarella, diced

Preparation Instructions:

1. Prepare the Salmon: Thaw the Cedar Bay Grilling Company Hickory Maple Cedar Planked Atlantic Salmon according to package directions. Remove from packaging and set aside on the cedar plank.

2. Preheat & Prep: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

3. Wilt the Spinach: Place spinach in a microwave-safe bowl with 2 tablespoons of water and a pinch of salt. Cover and microwave on high for 1 minute, or until wilted. Let cool slightly, then squeeze out excess liquid and roughly chop.

4. Make the Ricotta Mixture: In a medium bowl, combine ricotta, Parmesan cheese, 1 lightly beaten egg, nutmeg, and lemon zest. Season with salt and pepper to taste.

5. Assemble the Galette: Unroll the pie crust onto the prepared baking sheet. Spread the ricotta mixture evenly over the crust, leaving a 2-inch border. Arrange the wilted spinach, diced apple, basil, and mozzarella over the ricotta. Fold the edges of the crust over the filling, gently pressing to seal. Brush the crust with the remaining beaten egg (egg wash).

6. Bake the Salmon and Galette: Place the galette on the middle rack of the oven. Place the cedar planked salmon directly on the rack above the galette. Bake for 18-20 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and the galette crust is golden brown. If the crust is browning too quickly, loosely cover it with foil.

7. Rest and Serve: Remove the galette and salmon from the oven and let rest for 5 minutes. Flake the salmon with a fork and arrange it over the galette filling. Serve warm or at room temperature.

Tips and Variations:

• For a deeper apple flavor, sauté the diced apples in a little butter or olive oil with a pinch of cinnamon before adding them to the galette.

• Add a sprinkle of red pepper flakes to the ricotta mixture for a touch of heat.

• If you don't have fresh basil, you can substitute 1 teaspoon of dried basil.