Cedar Plank Salmon On Puff Pastry With Lemon Dill SauceFrom glennk 6 years ago
- 4 portions of salmon skinned and boned shopping list
- 1-2 cedar planks soaked in water for min 3 hours best is 12hours submerged. shopping list
- 1 bunch fresh dill ( one sprig for each salmon portion balance for the sauce) shopping list
- 1Shallot minced shopping list
- 2-3 lemons (1 for the sauce) shopping list
- 1 package of thawed puff pastry shopping list
- lemon dill sauce (Emeril Lagasse) shopping list
- # 1/2 cup minced shallots shopping list
- # 1 teaspoon minced garlic shopping list
- # 1/2 cup dry white wine shopping list
- # juice of one lemon( included above) shopping list
- # 1/4 cup chopped fresh dill (included above) shopping list
- # 1 teaspoon Dijon mustard shopping list
- # 1/2 cup heavy cream shopping list
- # 5 tablespoons unsalted butter, cubed shopping list
- # salt and pepper shopping list
How to make it
- Take one sheet of puff pastry and cut into half vertically and horizontally
- you should now have 4 equal squares, cut these in half to make
- 2 triangles from each square. Bake according to instructions on box.
- these can be made in advance and the triangles reheated when served.
- To get a nice golden color paint with an egg wash prior to baking.
- drizzel olive oil on plank
- Place Salmon pieces on cedar plank with 1/2 inch space in between.
- turn on Barbeque to hi heat
- Place one sprig of dill on each piece of salmon.
- sprinkle each salmon with minced shallots.
- season with sea salt and pepper
- drizzel fish with E V olive oil
- Slice one lemon and place a slice on each piece of salmon
- Place plank on grill close lid
- if plank starts burning blow out and turn that side of barbeque off
- it will cook through convection with heat from other side as well.
- While fish is cooking prepare lemon dill sauce as follows:
- In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper.
- Check Salmon, fish is cooked when it flakes in the thickest part and is no longer translucent.
- Place the cooked salmon on the Pastry triangles.
- If you like put another triangle on top but it is not required. Drizzle the sauce over the salmon. enjoy
- I usually serve these with dill, creamed new potatoes but wild rice and garlic mashed are equally well received
The Cookglennk Dalmeny, CA
The Rating4 people
Absolutely fabulous!!!sparow64 in Sweetwater loved it
Salmon is one of my favorites & this recipe sounds delicious. After reading & printing off some of your recipes I think you did yourself an injustice when you called yourself an 'Intemediate' cook. Thanks for another 5 forks recipebrianna in loved it
I adore this recipe!midgelet in Eastern loved it
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