Cedar Plank Salmon On Puff Pastry With Lemon Dill SauceFrom glennk 8 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
I adore this recipe!midgelet in Eastern 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
Absolutely fabulous!!!sparow64 in Sweetwater loved it
- Not added to any groups yet!