Cedar Planked Salmon with Honey Lime Dressing
Why I Love This Recipe
This is a recipe from Weber's, but it fits a special place and time in my life when I lived in Alaska and the salmon were plentiful and fresh.
Submitted by: "Jen Kevil"
Ingredients You'll Need
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
2 tablespoons of dijon mustard
2 tablespoons of honey
2 tablespoons of minced chives
1 teaspoon of salt
1/2 teaspoon of granulated garlic
1/2 teaspoon of fresh ground pepper
1/4 teaspoon ground cayenne pepper
1/4 cup of extra virgin olive oil
1 large Salmon Fillet (with skin), 2 1/2 to 3 lbs, about 16 inches long and 3/4 inch thick
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 untreated cedar plank (about 16 inches by 8 inches) submerged in water for at least an hour.
1. To make the dressing,: In a blender, combine the dressing ingredients except the oil. Mix until well blended. With blender still running, slowly pour the oil in to make a smooth dressing.
2. Place the salmon on a rimmed baking sheet. Using needle nose pliers, remove and discard any pin bones from the salmon. Season the flesh side of the salmon with the salt and pepper. Pour about half of the dressing over the flesh and use a brush to distribute evenly.
3. Remove soaked plank from the water and immediately place it over direct high heat on the grill until the edges start to smoke and char, 3 to 10 minutes (watch carefully so it doesn't flame). Move the plank over to indirect high heat on the grill and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 minutes. Remove the plank and salmon to a heatproof surface. Serve warm with remaining dressing.