Cedar
Plank Roasted Salmon
| INGREDIENTS: |
Yield: 1 |
Yield: 2 |
| Fresh Salmon - fillet, skin on,
steak cut 3/4 - 1" thick, 4oz portion size. |
2 each |
4 each |
| Cedar Salmon Dry Rub Seasoning |
1 1/2 tsp. |
1 Tbsp. |
| Carrot - peeled, quartered, cut in
4" sections, blanched al dente |
2 pieces |
4 pieces |
| Red Potato - blanched al dente,
quartered |
4 pieces |
8 pieces |
| Zucchini - quartered, cut in
3" sections |
2 pieces |
4 pieces |
| Yellow Squash - quartered, cut in
3" sections |
2 pieces |
4 pieces |
| Red Bell Pepper - seeded, cut into
lengthwise into 1/12ths |
2 pieces |
4 pieces |
| Mushrooms - button, whole medium
size |
2 each |
4 each |
| Lemon Juice |
1 tsp. |
2 tsp. |
| Olive Oil |
1 tsp. |
2 tsp. |
| Salt, Kosher |
1/2 tsp. |
1 tsp. |
| Black Pepper - coarse ground |
1/4 tsp. |
1/2 tsp. |
| Parsley - chopped, fresh |
1/2 tsp. |
1 tsp. |
| Garlic - fresh, minced |
1/4 tsp. |
1/2 tsp. |
| Lemon - 1/6th squeeze |
1 each |
2 each |
| Lemon Slice - 1/6th (1/2"
thick) |
1 each |
2 each |
Optional
Butter - melted |
1 Tbsp. |
2 Tbsp. |
Cedar Salmon Dry Rub Seasoning
INGREDIENTS: |
Yield: 1/4 cup |
| Lemon Pepper |
2 tsp. |
| Granulated Garlic |
1 tsp. |
| Dry Whole Tarragon |
1 tsp. |
| Dry Whole Basil |
1 tsp. |
| Paprika |
1 Tbsp. |
| Kosher Salt |
1 Tbsp. |
| Brown Sugar - light |
2 tsp. |
FISH
DRY RUB SEASONING PROCEDURES:
-
Place
all in ingredients into a food processor and process until well
blended.
-
Transfer,
label, wrap tightly and store at room temperature for service.
PREPARATION:
-
Two
to twelve hours prior to cooking salmon steaks, place on wax paper.
Sprinkle both sides of the salmon flesh, evenly with the dry rub (1
1/2 tsp. per serving). Press the seasoning into the salmon flesh.
-
Refrigerate
salmon steaks, uncovered, for at least 2 hours and up to 12 hours
before using.
COOKING
PROCEDURE:
-
Place
salmon pieces, onto the center of the cedar plank. Meanwhile, toss the
coat the plank vegetables in a bowl with the lemon juice, olive oil,
parsley, garlic, salt and pepper.
-
Transfer
and place the vegetables around the salmon. Squeeze the lemon over the
top of salmon.
-
Place
cedar plank into a 375 degree pre- heated oven. Bake for 8-10 minutes
and pull from the oven, turn the salmon over, place back in the oven
and cook for an additional 8-10 minutes or until an internal
temperature of 120 degree is achieved in the salmon fillet.
-
Remove
cedar plank from oven and serve. * Optional: place on a plate and
serve. Or liberally baste the top of the salmon and vegetables with
the melted butter. Garnish with a lemon slice and serve.
|
