A Dish That Rocks in the Van! 🎣🔥🥦

Let’s talk about my all-time favorite way to make salmon — cedar plank style! 🌲🔥 It’s a classic for a reason. The smoky aroma, the juicy, tender fish, and that perfect glaze—seriously, once you try it, you’ll be hooked (pun intended).

And to make things even better, I paired it with some killer Brussels sprouts with a sweet, spicy, Asian-inspired glaze. The result? A flavor-packed masterpiece that’s totally worth the effort — even in the wild!

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What you’ll need (for 2 servings):

For the salmon:

• A couple nice pieces of salmon (skin on or off, your call)
• A cedar plank — soaked in water for at least an hour
• 2 tbsp light brown sugar
• 2 tbsp Dijon mustard
• Salt & pepper

For the Brussels sprouts:

• 3/4 pound Brussels sprouts, halved
• 1 tbsp oil (I used grapeseed, but olive works too)
• 1 clove garlic, minced
• 1.5 tbsp soy sauce (low-sodium if you prefer)
• 1.5 tbsp honey
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1/4 tsp cayenne (or to taste)
• 1/4 cup roasted peanuts, roughly chopped
• 2 tbsp thinly sliced scallions
• Red pepper flakes for a little kick

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How to bring it all together:

1. Get that grill ready! Preheat to about 400°F. Toss the cast iron or your grill-safe pan in there to get it nice and hot. For me, this is an alternative to having an oven. You could also do this on a cookie sheet in an oven at 400 degrees.
2. Prep the salmon: Take it out of the fridge 30 mins before cooking. Lightly salt the fish, then slather that delicious brown sugar-Dijon glaze over the top. Place the salmon skin-side down on the soaked cedar plank.
3. Cook the sprouts: Toss them in oil with a pinch of salt, and place cut-side down in your cast iron pan on the grill. Let them char for about 10 minutes — keep an eye on them and turn if you see good char marks.
4. Grill & cook: Place the cedar plank with salmon on the grill, cook until just under your desired doneness (about 10-15 mins). When it’s lightly less cooked than you like, remove the plank, cover with foil, and let the residual heat finish the job.
5. Make the sauce for the sprouts: Mix soy sauce, honey, rice vinegar, sesame oil, and garlic in a small pot. Bring to a boil, then reduce to medium and simmer about 5 mins until thickened.
6. Finish: Toss those crispy Brussels in the sauce, then sprinkle with chopped peanuts, scallions, and a pinch of chili flakes for extra spice.

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Serve it up!

Plate your smoky cedar plank salmon with a generous pile of those insanely crispy, sweet-and-spicy Brussels. Every bite is packed with flavor — smoky, tangy, spicy, and oh-so-crispy.

This dish brings the restaurant vibe to your van life and will definitely impress everyone around the campfire. Enjoy the flavor explosion, friends!

#LeslieCooksInAVan #VanLifeEats #SeafoodAndVeggies #FlavorAdventure #CedarPlankSalmon #SpicyBrussels #WildFoodieVibes.