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Cedar-Planked Salmon with Horseradish-Cream Sauce October 2, 2012

Filed under: Uncategorized — kariryerson @ 12:00 am

Originally, this recipe calls for the sauce to have chives in it. I made it that way the first time, but have since switched to dried parsley since I found the chives overpowering. I also use lime juice instead of the called for lemon zest. Yes I said the first time, that’s because we liked it so much that we have made it 3 times in one month. The ingredient photo shows the chives I used the first time.

Ingredients:

For the salmon:

  • 2-lb boneless, skin-on salmon fillet
  • 1/2 tbsp lime juice
  • 2 tsp thyme, chopped
  • 1/2 tsp granulated sugar
  • Salt and pepper, to taste
  • 2 tbsp extra-virgin olive oil

For the Horseradish-Cream Sauce:

  • 1/2 cup sour cream
  • 1 tbsp dried parsley flakes
  • 1 and 1/2 tbss prepared horseradish
  • Salt and pepper, to taste

Special equipment:

  • 1 15×7-inch untreated cedar plank***look for these in specialty food stores

Directions:

Fully submerge and soak the cedar plank in a pan of water (I put bowls or cups on mine to keep it submerged) for at least one hour. **This prevents it from catching on fire and helps create a smoking effect.

In a small bowl, combine the lime juice, thyme, sugar, salt and pepper, mixing well with a fork.

Generously brush both sides of the salmon with olive oil.

Place the salmon fillet skin side down onto the cedar plank.

Using your fingers, crush the lemon mixture between your fingers to evenly distribute the lemon zest, and then rub the mixture onto the top of the salmon.  Set aside.

Meanwhile, prepare your gas grill by setting all the burners to high heat.  Let it remain this way until you are just ready to grill the salmon.

Turn off all but one of the burners, and place the cedar plank over the cooler part of the grill, making sure to place the thickest part of the salmon fillet closest to the heat source.

Cover the grill and cook the salmon until completely cooked through and it easily flakes with a fork (a meat thermometer should read 135 degrees), about 20-35 minutes, depending on your grill heat.

Remove the plank carefully from the grill and let rest for 5-10 minutes before serving in individual portions.

For the Horseradish-CreamSauce: Combine all the ingredients in a small bowl, and season to taste with salt and pepper.  Refrigerate until time to serve.

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