Cedar Smoked Salmon Caesar With Meyer Lemon Truffle Anchovy Vinaigrette Recipes

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MEYER LEMON CREAM SAUCE FOR SALMON



Meyer Lemon Cream Sauce for Salmon image

The salmon can be cooked any way you prefer, because the star of this recipe is the lemon cream sauce made with Meyer lemon.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 15m

Yield 2

Number Of Ingredients 7

2 (4 ounce) salmon fillets
salt and ground black pepper to taste
2 tablespoons butter, divided
1 clove garlic
½ cup heavy cream
2 teaspoons Meyer lemon juice
¼ pinch dried dill weed

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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.

Nutrition Facts : Calories 473.8 calories, Carbohydrate 2.7 g, Cholesterol 162.5 mg, Fat 40.2 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 22.4 g, Sodium 229.4 mg, Sugar 0.2 g

CEDAR PLANK-SMOKED SALMON



Cedar Plank-Smoked Salmon image

Salmon is a delicate fish that does well when lightly smoked and gently seasoned. Cooking it on a plank over a live fire gives it a great smoky flavor while letting it hold its shape.

Provided by Bush Cook

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

½ cup unsalted butter
3 cloves garlic, peeled
3 sprigs fresh dill
1 teaspoon salt, or to taste
1 pound salmon filet
1 plank food-safe wood, such as untreated cedar or alder wood
1 lemon, thinly sliced
2 sprigs fresh dill, or more to taste

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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.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 3.8 g, Cholesterol 109.7 mg, Fat 26.9 g, Fiber 1.4 g, Protein 21.5 g, SaturatedFat 15.5 g, Sodium 637.2 mg

CEDAR SMOKED SALMON CAESAR WITH MEYER LEMON TRUFFLE ANCHOVY VINAIGRETTE



Cedar Smoked Salmon Caesar with Meyer Lemon Truffle Anchovy Vinaigrette image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 22

1 baguette or small loaf bread
2 ounces melted butter
1 ounce virgin olive oil
Salt and freshly ground black pepper
2 cloves garlic
2 ounces Meyer lemon juice, regular lemon juice can be substituted
2 ounces red wine vinegar
1 anchovy fillet
1 tablespoon Dijon mustard
1 teaspoon Worcestershire
3 dashes hot sauce
Salt and pepper
1 egg yolk
1 ounce truffle olive oil
2 ounces fruity virgin olive oil
Grated Parmesan
4 (2 1/2-ounce) chunks salmon fillets
1 ounce light olive oil
Kosher salt
Freshly ground black pepper
8 romaine hearts or 4 heads regular romaine, small as possible, trimmed
1 to 2 ounces grated Parmesan

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Steps:

  • Preheat the oven to 375 degrees F.
  • To make the croutons: Cut the bread into squares. Combine melted butter and olive oil. Toss bread squares in the oil and melted butter combination and season with salt and pepper. Place on a baking sheet in 1 layer. Bake, tossing several times in the cooking process, until they are golden brown, crispy on the outside and a little soft inside, 10 to 15 minutes. Cool at room temperature and reserve. Do not refrigerate.
  • To make the vinaigrette: In a food processor, add garlic, lemon juice, vinegar, anchovy fillet, Dijon, Worcestershire, hot sauce, salt, pepper, and egg yolk and process for 15 seconds. With the processor running, slowly drizzle in the truffle oil and the olive oil. This recipe will make twice the amount that you need for a salad for 6 people.
  • It is difficult to make a smaller quantity in a food processor. The vinaigrette will keep up to 1 week, well covered, in the refrigerator. The salad is good enough to serve twice in 1 week.
  • Preheat a grill to high.
  • To make the Salad: In a mixing bowl, drizzle the chunks of salmon with enough oil just to coat. Season with salt and pepper. Remove the plank from the water and brush with some oil. Place the plank either on the grill or next to an open fire in a wood oven. Allow it to just catch fire. Put it out, and do the same to the other side of the plank. Place the fish pieces directly onto the plank, about 1-inch apart. Return it to the grill. The plank should be arranged near the fire so that it smolders on the edges, creating smoke that surrounds the fish. Allow this to continue, placing it near the fire in such a way that it smolders but does not catch fire.
  • Cook the fish to medium rare, about 6 minutes.
  • While the salmon is cooking, place the whole, but separated romaine leaves in a large mixing bowl with the croutons. Ladle about 1/2 of the vinaigrette over the whole leaves, season with salt and pepper and toss just to coat the leaves. Sprinkle the grated Parmesan over the salad and give the salad a final gentle toss. Arrange the leaves and the croutons on 6 chilled plates. Flake the salmon on its natural separations and divide evenly over the salads.

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