Cedar-Planked Salmon with Cider-Vinegar Sauce

Cedar-Planked Salmon
1 tsp Salt
1/4 tsp Freshly ground black pepper
1/4 tsp Dry mustard
1 tbsp Unsalted butter, room temperature
4 6-oz Salmon fillets, skinned and boned
2 Untreated 4-inch-by-12-inch cedar shingles (available from a lumberyard)

Mix the salt, pepper, and mustard. Brush the top of the fillets with a little butter; then sprinkle both sides with the mustard mixture.
Preheat the broiler. Soak the shingles in cold water for 5 to 10 minutes; then place them under the hot broiler 4 to 5 inches from the heat source for 3 minutes until browned on one side. Carefully remove the shingles from the broiler.
Immediately lay 2 fillets on the hot browned side of each shingle. Return the shingles to the broiler and cook the fish for about 5 minutes. Remove the shingles from the broiler and lift the salmon from them, or serve the fish on the shingles. (Serves 4.)

Cider-Vinegar Sauce

1 Shallot, sliced
1/2 Tart apple, cored and sliced
1/2 C Cider vinegar
1 C Fish broth or chicken stock
1 tbsp Cornstarch
1/2 C Heavy cream
1 tbsp Lemon juice
Salt
Freshly ground pepper

Place the shallot, apple, and vinegar in a small saucepan and cook over high heat for 2 to 3 minutes until reduced by two-thirds. Add the stock; cook for 2 to 3 minutes until reduced by half. Lower the heat to a simmer.
Stir the cornstarch into the cream until it dissolves. Add the cream to the saucepan, and when the liquid simmers, cook for 3 to 4 minutes. Add the lemon juice and season with salt and pepper. Strain through a fine sieve and serve.

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