Cedar Planked Salmon With Lemon Pepper Rub And Horseradish Chive Sauce Food

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CEDAR-PLANKED SALMON WITH LEMON-PEPPER RUB AND HORSERADISH-CHIVE SAUCE



CEDAR-PLANKED SALMON WITH LEMON-PEPPER RUB AND HORSERADISH-CHIVE SAUCE image

Categories     Fish

Yield 4 servings

Number Of Ingredients 12

For the salmon
1 Tbs. grated lemon zest, minced
1 1/2tsp. chopped fresh thyme
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches), pin bones removed
2 Tbs. extra-virgin olive oil
For the horseradish-chive sauce
1/2 cup crème fraîche
3 Tbs. minced fresh chives
1 1/2 Tbs. prepared horseradish
Kosher salt and freshly ground black pepper

Steps:

  • Soak the cedar planks in water to cover for at least 1 hour. Drain the planks. Prepare the sauce In a small bowl, stir the crème fraîche, chives, and horseradish. Season to taste with salt and pepper. Refrigerate. Prepare the salmon In a small bowl, combine the lemon zest, thyme, sugar, 1 1/2 tsp. salt, and 1 Tbs. pepper. Rub the mixture together with your fingers until the zest is distributed throughout. Rub the salmon fillets on both sides with the olive oil and then set each fillet skin side down on a plank. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly. Gently rub the seasoning into the fillets. Let stand at room temperature while the grill heats. Cook the salmon Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of each fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The planks may smoke a bit (this is fine) and will become very aromatic. Let the fillets rest on the planks for 5 to 10 minutes before serving. Cut the salmon fillets crosswise into serving portions and transfer to individual plates. Serve with the sauce.

CEDAR PLANKED SALMON WITH SPICE RUB



Cedar Planked Salmon With Spice Rub image

Cooking fish on wooden planks is a native tradition. Use untreated cedar that you can buy at the local lumberyard or hardware store. You can usually use them a few times if they are not too badly charred.

Provided by Olha7397

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 cedar plank (approx. 8-inch x12-inch)
2 lbs salmon fillets, with skin
1 tablespoon olive oil
3 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon salt
1 tablespoon pepper
1 teaspoon ground cumin

Steps:

  • Soak plank in a tub of cold water for at least 1 hour and up to 12 hours.
  • Score top side of salmon in about 2"/5cm diagonal strips but do not cut through the skin.
  • Rub olive oil into salmon.
  • In a small bowl combine sugar, paprika, salt, black pepper and cumin.
  • Rub into slits.
  • Allow salmon to marinate 10 to 20 minutes.
  • Place salmon on soaked plank.
  • Place the whole thing, plank and salmon, on the rack of a barbecue.
  • Close the lid or cover fish with an inverted metal baking dish and barbecue 20 to 25 minutes or until salmon is cooked through.
  • Remove cover for the last 5 minutes of cooking.
  • Do not turn fish during cooking. This can be brought to the table on the plank decorated with fresh herbs or the salmon can be transferred with a wide lifter to a serving platter or a clean plank.
  • Bonnie Stern.

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