Cedar Smoked Salmon Caesar With Meyer Lemon Truffle Anchovy Vinaigrette Recipes

CEDAR PLANK-SMOKED SALMON

Steps:

• Brine the fish: Combine the brown sugar, salt, 1 teaspoon pepper and 4 cups water in a large bowl. Stir until the sugar and salt dissolve. Add the salmon and weigh down with a can or skillet to keep it submerged. Cover and refrigerate at least 2 hours or overnight.
• Soak the wood chips and cedar plank in water 1 hour, then prepare your grill for smoking.
• About 30 minutes before smoking, remove the salmon from the refrigerator; drain and pat dry. Place the salmon, skin-side down, on the cedar plank and season with salt and pepper. Top with the lemon slices and thyme sprigs. Let stand at room temperature to dry out, 30 minutes.
• Once the grill reaches 250 degrees F, place the plank with the salmon on the cooler side of the grill. Close the grill and let smoke until golden and just cooked through, about 20 minutes. If using a gas grill, turn off the flame and let the fish sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.

MEYER LEMON CREAM SAUCE FOR SALMON

Steps:

• Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
• Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
• Serve sauce over salmon.

MEYER LEMON VINAIGRETTE

Steps:

• Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

CEDAR PLANK-SMOKED SALMON

Steps:

• Preheat the smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.
• Combine butter, garlic, 3 sprigs dill, and salt in a heat-proof dish. Place in the smoker until butter is melted and infused with flavor, at least 20 minutes. Remove from the smoker.
• Lay salmon on the plank of wood. Brush salmon with the flavored butter. Season with salt and pepper. Place in the smoker and close the door.
• Cook salmon until easily flaked with a fork, about 40 minutes. Check at 10-minute intervals and baste with butter.
• Serve garnished with lemon slices, remaining dill, and remaining flavored butter.