DALE'S CEDAR PLANKED SALMON
Dale's Cedar Planked Salmon
Provided by Dale's Sauces, Inc.
Categories Family Style
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Soak the cedar plank in water for 1 hour.
- Remove from water and place salmon fillets on plank, skin side down.
- In a small bowl, whisk together Dale's, mustard, honey and herbs (if using). Brush mixture evenly over each filet.
- Meanwhile, heat ½ of a gas grill over med-high heat for 5 minutes.
- Place the plank on the side of the grill grate that is not over the flame.
- Cover and cook through, about 25-30 minutes, or until internal temperature of the salmon is 125 - 130 degrees F (for medium rare to medium).
- Place plank on a cooling rack and serve directly off plank with lemon wedges.
- NOTE: You can also prepare this over a charcoal grill, prepared with coals on only ½ of the grill.
Nutrition Facts :
CEDAR PLANKED SALMON
This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
Provided by Wendy Freeman-More
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g
CEDAR PLANK SALMON WITH CELERY SALAD AND CURRANT PINE NUT RELISH
Smoked salmon is great for the road because it holds up really well and can be prepared ahead of time. It can be served hot, cold or room-temperature. When you smoke something, it will cook it through without making it dry. The pine nut relish is also great at room temperature and adds flavor, acidity and richness to the dish. The celery salad adds freshness and carries acidity, especially with the addition of the Meyer lemon juice.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the salmon: Preheat a smoker for cooking to 225 degrees F and preheat your oven to 425 degrees F.
- Remove the cedar planks from the water and pat the surfaces dry. Put the cedar planks on a baking sheet. Place the salmon portions skin-side down on the cedar planks. Drizzle with the olive oil and sprinkle with salt and pepper. Evenly top the salmon with the parsley and lemon zest. Place the baking sheet in the smoker and allow the salmon to smoke just until it has been slightly infused with smoke flavor, about 15 minutes. Remove from the smoker and immediately transfer to the oven to finish cooking, about 15 minutes. Remove from the oven and let sit until room temperature, or refrigerate and serve the next day.
- For the currant and pine nut relish: Combine the vinegar, currants, honey, shallots and mustard seeds in a small pot. Heat the pot over medium-high heat until bubbles begin to form, then lower the heat to maintain a slow simmer. Continue to cook until the currants have plumped and the liquid has reduced and become slightly viscous, 10 to 15 minutes. Remove from the heat and fold in the pine nuts. Season the relish with salt.
- For the salad: Dress the celery, celery leaves and cilantro in a medium bowl with the olive oil, Meyer lemon juice, flaked salt and pepper. Top the salmon with the celery salad and a spoonful of the currant and pine nut relish and serve.
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- SOAK THE PLANK: Soak a plank in water for 10 minutes for a 1/4 inch plank (or 30-60 minutes for 1/2 inch plank). I use a thin plank and just toss it out when I'm done. Cedar planks are great for salmon as they provide a gentle smoky taste.
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