The cedar plank gives a nice flavor to the salmon and the sour cream dill glaze acts
as a sauce to compliment the forward flavor of salmon.
Ingredients:
1-1 /2 to 2 lbs Salmon Filet
skinless preferred
1 tablespoon Dijon honey Mustard
1 /2 cup fine diced shallots
1 bunch fresh dill
1 cup sour cream
1 Tablespoon Capers
1 sliced red onion (optional)
salt and pepper
tobasco
Cajun spice ( or any good seasoning salt)
1 Cedar Plank , 12 inches long
Lemon slices for garnish (optional) Note: You can use dijon mustard and a touch of honey also
You can substitute green onions for shallots.
the peppers and cucumbers in this picture have nothing to do with the recipe.
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strip the dill strands off the large stems, and chop fine. |
Soak the plank in water for at least a few hours, preferably overnight.
top with a bit of cajun seasoning salt or any seasoning salt you like.
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Mix the dill, shallots, mustard, salt and pepper, and spread a light coating on the filet.
Depending on your the size of the salmon you may not need all the glaze.
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Top with the red onion slices if you like and the capers.
Place the plank on the BBQ on low heat and cook for about 10 minutes.
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Here is a way to fancy up the lemon. Use a channel cutter to make strips on the lemon then slice the lemon in half pole to pole,
and make half slices.
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After 10 minutes then put the lemon slices around the salmon. Close the lid and cook
for another 5 minutes or until the salmon reaches 160 degrees.
You can then turn the grill off and hold the salmon for a little bit while you dish up.
be careful not to overcook the salmon with the residual heat, so you may not want to close the lid.
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Here I added a few grilled red pepper slices and fresh dill springs to pretty up the salmon.
You can serve it on the plank and cut slices.
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