Cedar Planked Salmon with Cucumber Dill Sauce
Emily
ingredients
- Cucumber Sauce:
- 2 cups cucumber, peeled, seeded, and diced
- 1 cup green onion, trimmed and minced
- 1/3 cup fresh dill, minced
- 1 1/2 cups sour cream
- 2 tsp white wine vinegar
- Sea salt and freshly ground black pepper, to taste
- Salmon:
- 2 10-inch cedar planks, soaked in water for at least 1 hour
- 2 salmon fillets, 9 inches in length, trimmed of the belly meat and the skin
- 2 tbs olive oil
- Sea salt and freshly ground black pepper to taste
directions
- 1
Preheat the grill to medium high heat. In a small bowl, combine the cucumber, scallions, and dill. Fold in the sour cream and vinegar. Season with salt and pepper and place in the refrigerator.
- 2
Immerse an untreated, cedar planks suitable for cooking use in water; soak at least 1 hour or up to 1 day. Remove the planks from the water and place them on a grill that has been heated to medium high heat (500 degrees F.) Brush the olive oil on the salmon and season it with salt and pepper. When the planks begin to smoke, lay the fish on the planks and close the hood of the grill. Grill 25 to 30 minutes or until salmon is opaque in center and flesh flakes easily with a fork. Garnish with lemon wedges.
notes
Make sure the plank you choose is virgin cedar. Buy one specially made for food preparation, usually sold in cookware stores.
Source: Emily
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