Cedar Plank Salmon On Puff Pastry With Lemon Dill Sauce
Time 20 minutes
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)
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
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