Grilling delicate fish fillets on a cedar plank is a delicious alternative to using a pan. The plank not only provides a stable surface to grill on, but – most importantly – gives your meal an authentic smoky flavor. Our tip for the getting the most out of the method: Re-use the same plank a few times (after washing – of course!). The more charred the plank, the stronger the cedar essence.
Cedar Plank Roasted Salmon
Ingredients:
1lb salmon fillet, bones and skin removed
2 fennel bulbs, thinly julienned, reserve green tops for garnish
1 medium onion, thinly julienned
6 oz. Thai sweet chili sauce, strained
1 tblsp pink peppercorns
Sauce Verte:
2 cups mayonnaise
4 tblsp spinach, finely chopped
4 tblsp parsley, finely chopped
2 tblspn dill, finely chopped
2 tblspn chives, finely chopped
1 tblspn tarragon, finely chopped
3 cloves garlic, finely chopped
2 tblspn fresh lemon juice
salt & pepper to taste
Method – Sauce Vert:
Gently mix all ingredients in a large bowl
Season with salt and pepper and let stand in fridge at least 1 hour before serving
Method – Salmon:
Place a cedar plank long enough to accommodate salmon in cold water and soak for 2 hours
Heat oven to 400 degrees
Mix fennel and onion together in a bowl, season with salt and pepper
Spread fennel and onion mixture down the center of the plank
Place salmon filet on top of the bed of fennel and onion. Season with salt, pepper and half of the chili sauce
Place plank on the middle rack of pre-heated oven
Cook 30 to 40 minutes depending on your oven
Carefully remove plank from oven. Brush with remaining chili sauce and garnish with pink peppercorns and sprigs of fennel tops
Serve with Sauce Verte