SPICE-RUBBED SALMON WITH HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the salmon: Pulse the coriander and fennel seeds in a spice grinder until coarsely ground. Transfer all but 1 teaspoon of the spice mixture to a small bowl and stir in the sugar and 2 teaspoons salt (reserve the remaining 1 teaspoon spice mixture for the sauce).
- Line a rimmed baking sheet with foil. Place the salmon skin-side down on the foil. Rub the salmon with the olive oil, then sprinkle with the sugar-spice mixture. Refrigerate, uncovered, 1 hour.
- Meanwhile, make the herb sauce: Puree the parsley, chervil, chives, lemon zest and juice and the reserved 1 teaspoon spice mixture in a blender until a coarse paste forms. With the machine running, gradually add the olive oil and 1/4 cup cold water and puree until smooth. Season with salt and pepper.
- Preheat the broiler. Pat the salmon dry with paper towels. Broil the salmon until the top is browned and a thermometer inserted into the center registers 110˚, 9 to 11 minutes. Let rest 10 minutes on the pan. Transfer the salmon to a serving platter with 2 large spatulas, removing the skin. Serve with the herb sauce.
CEDAR-PLANK SALMON
Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.
Provided by Bill Jones
Categories Father's Day Backyard BBQ Dinner Salmon Summer Grill Grill/Barbecue Healthy Gourmet Canada Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
- Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
- Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.
CEDAR PLANKED SALMON WITH SPICE RUB
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
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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