Oak Plank Atlantic Salmon Filet With Dill Hollandaise Sauce And Lemon Roasted Asparagus
From luisascatering 15 years ago
- 20 minutes to make
- Serves 4
In a spring time mood? We usually use cedar for grilling salmon but came across red wine soaked oak planks at a wine shop. We loved the subtle and interesting delicious flavor they imparted into the grilled salmon :-)
Ingredients
- For the Salmon: shopping list
- 2 untreated Oak planks (or Cedar), each about 5 by 12-inches, soaked in red wine (or water) to cover for at least 2 hours (see link below for planks we used) shopping list
- olive oil shopping list
- 4 salmon fillets, 8-ounces each shopping list
- brown sugar shopping list
- smoked paprika shopping list
- fresh orange zest shopping list
- kosher salt and freshly ground black pepper, to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For the Hollandaise Sauce: shopping list
- 2 organic egg yolks shopping list
- ½ cups warm clarified butter shopping list
- 1 Tbsp lemon juice shopping list
- 1 tsp dried dill shopping list
- kosher salt and freshly ground black pepper, to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For the Asparagus: shopping list
- 20 spears of green asparagus shopping list
- zest of one lemon shopping list
- olive oil, to drizzle shopping list
- kosher salt and fresh ground black pepper to taste shopping list
How to make it
- For Salmon: Season salmon with brown sugar, smoked paprika, oragnge zest, salt and freshly ground black pepper, to taste. Take planks out of soaking liquid and dry with paper towel. Lightly oil planks with olive oil, using a paper towel or pastry brush. Place seasoned salmon on planks and grill over in direct charcoal heat for about 20 minutes. Once done, remove salmon from grill, lightly tent with foil and let rest 10-15 minutes.
- For Hollandaise:
- In the top half of a small double boiler, beat egg yolks and 2 tbsp of the hot water from boiler.
- Place over very hot (not boiling) water and whip constantly to prevent scrambling of the eggs. Cook until the egg yolks become of a sauce consistency.
- Remove from heat. Whisk in clarified butter in a slow stream, whipping constantly to prevent sauce from breaking.
- Whisk in lemon juice, dill, salt and pepper to taste. Hold warm for service (I transfer the sauce to a small bowl, then place bowl in the pan of hot water, covered, until I'm ready to plate).
- For Asparagus:
- Preheat the oven to 400 degrees F.
- Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt, pepper and lemon zest and toss. Roast until the asparagus is tender, about 10-15 minutes, depending on how thick your asparagus is. Cool slightly and serve warm or at room temperature.
- To plate: Spoon sauce on serving plate, top with salmon. Place asparagus next to salmon.
- red wine soaked oak planks used available here:
- http://winecountrywoodsinc.com/
Reviews & Comments 1
-
All Comments
-
Your Comments