Recipe

Cedar Plank Salmon On Puff Pastry With Lemon Dill Sauce Recipe

	Glennk / All my dishes 11 months, 1 week ago This dish will be enjoyed by even the fussiest of pallets. I have served it to people that don't like salmon and they loved it. Prep:40m Cook:20m Servings:4	Glennk
	truly unbelievable flavor

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Fans

binky67

midgelet

sparow64

brianna

Ingredients

4 portions of salmon skinned and boned

1-2 cedar planks soaked in water for min 3 hours best is 12hours submerged.

1 bunch fresh dill ( one sprig for each salmon portion balance for the sauce)

1Shallot minced

2-3 lemons (1 for the sauce)

1 package of thawed puff pastry

Lemon dill sauce (Emeril Lagasse)

# 1/2 cup minced shallots

# 1 teaspoon minced garlic

# 1/2 cup dry white wine

# Juice of one lemon( included above)

# 1/4 cup chopped fresh dill (included above)

# 1 teaspoon Dijon mustard

# 1/2 cup heavy cream

# 5 tablespoons unsalted butter, cubed

# Salt and pepper

Directions

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

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Comments

22566 11 months, 1 week ago said:
One "Fabulous" recipe.

Thank-you

Kind Regards

binky67 11 months, 1 week ago said:
I love Salmon and this dish sounds delish!

midgelet 11 months, 1 week ago said:
I adore this recipe!

brianna 11 months ago said:
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 recipe

sparow64 11 months ago said:
Absolutely fabulous!!!

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