Sunday, April 3, 2011

Cedar Grilled Adriadic Salmon

Salmon is a fish that everyone enjoys and this recipe will make you feel like you’re eating in a little cafĂ© overlooking the Adriatic.  Your family or guests will also enjoy the health benefits of the high level of omega-3 fatty acids found in Salmon.

Servings 4
2 8oz Salmon Fillets
2 Cedar Planks *

Marinate *
Juice of 1 Lemon (~2 TBS)
¼ C Olive Oil
½ tsp Kosher Salt
½ tsp dried Oregano
1 lg Shallots diced finely

¼ C Olive Oil
3 lg Shallots diced finely
2 Cloves Garlic minced
8 oz presliced White Mushrooms
Juice of 1 Lemon (~2 TBS)
¼ C White Wine
5 grinds Black Pepper
1/8 tsp salt
1 TBS Capers (optional)
Soak your food-grade cedar plank for at least 2 hours in water.  This will prevent it from burning and you will be able to reuse it.

Place the salmon in a Ziploc bag with the lemon, olive oil, salt, shallot and oregano for about one hour. 

Preheat your grill until it reaches 350°. Place the salmon, skin side down, on the wet cedar plank.  Pour the marinade over the salmon.  Grill indirectly over high heat for 15 minutes, or until the salmon is flaky.  Do not turn the salmon!

While the salmon is grilling, prepare the sauce.  Heat the olive oil in a large frying pan until hot but not smoking.  Add the diced shallots and cook for about two minutes. Add the garlic and cook for 30 seconds.  Add the mushrooms and cook until tender. Add the lemon juice, pepper, salt, and wine. Boil until the liquid reduces by half.  Add the capers.

Carefully remove the cedar plank with your salmon from the grill and flip it over on to a serving platter.  Using a butter knife, carefully scrape off the skin.  Spoon the mushroom sauce over the cooked salmon and serve immediately.

* Cedar Plank – If you don’t have cedar planks grill the fish directly on a well oiled hot grill, skin side down. Do not turn.
* Marinade – If you don’t have time to make the marinade substitute Italian dressing.

To print this recipe go to Cedar Grilled Adriadic Salmon

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