Planked Salmon – Basic recipe

This is the basis for all of my planked salmon recipes. Here is a horseradish chive sauce, but I really like the wasabi mayo.

Ingredients
For the salmon
1 Tbs. grated lemon zest, minced
1 1/2tsp. chopped fresh thyme
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches), pin bones removed
2 Tbs. extra-virgin olive oil
For the horseradish-chive sauce
1/2 cup crème fraîche
3 Tbs. minced fresh chives
1 1/2 Tbs. prepared horseradish
Kosher salt and freshly ground black pepper
Nutritional Information

Preparation
Soak the cedar planks in water to cover for at least 1 hour. Drain the planks.
Prepare the sauce
In a small bowl, stir the crème fraîche, chives, and horseradish. Season to taste with salt and pepper. Refrigerate.
Prepare the salmon
In a small bowl, combine the lemon zest, thyme, sugar, 1 1/2 tsp. salt, and 1 Tbs. pepper. Rub the mixture together with your fingers until the zest is distributed throughout. Rub the salmon fillets on both sides with the olive oil and then set each fillet skin side down on a plank. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly. Gently rub the seasoning into the fillets. Let stand at room temperature while the grill heats.
Cook the salmon
Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of each fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The planks may smoke a bit (this is fine) and will become very aromatic. Let the fillets rest on the planks for 5 to 10 minutes before serving.Cut the salmon fillets crosswise into serving portions and transfer to individual plates. Serve with the sauce.

Salmon Salad with Arugula and Bagel Croutons

Salmon Salad with Arugula and Bagel Coutons
Ingredients:
2 (6-ounce) skin-on salmon fillets
2 Tbsp. canola oil, divided
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 Tbsp. unsalted butter, melted
1 to 2 everything bagels, cut into ½-inch cubes
1 tsp. fresh lemon juice
1 tsp. chopped drained capers
½ tsp. minced dried dill
1 green onion, finely chopped
Pinch of ground cayenne pepper
¼ cup whole buttermilk
4 cups arugula
1 medium plum tomato, chopped
1 cup chopped English cucumber
¼ cup thinly sliced red onion
¼ cup crumbled goat cheese (optional)
Directions:
1. Arrange the top rack of the oven 7 inches from the broiler element. Preheat the broiler to high.
2. Place the salmon, skin side down, on a broiler-safe baking sheet. Brush 2 tsp. oil over the fillets; sprinkle with the salt and black pepper. Broil for 6 to 8 minutes or until the desired degree of doneness. Let the fish cool for 5 minutes; flake with a fork.
3. Lower the oven temperature to 400°F.
4. Drizzle the melted butter over the bagel cubes in a large mixing bowl, tossing to coat. Spread the bagel cubes in a single layer over a baking sheet. Bake at 400°F for 10 to 12 minutes or until golden and crisp, stirring after 5 minutes.
5. Whisk the remaining 4 tsp. oil into the buttermilk. Whisk in the lemon juice, capers, dill, green onion, and cayenne. Place the arugula in a salad bowl; top with the bagel croutons, salmon, tomatoes, cucumber, and red onion. Drizzle with the dressing; toss. Adjust the seasoning as needed. Top with the cheese, if desired. Serve immediately.

Salmon Salad with Arugula and Bagel Croutons

Salmon Salad with Arugula and Bagel Coutons
Ingredients:
2 (6-ounce) skin-on salmon fillets
2 Tbsp. canola oil, divided
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 Tbsp. unsalted butter, melted
1 to 2 everything bagels, cut into ½-inch cubes
1 tsp. fresh lemon juice
1 tsp. chopped drained capers
½ tsp. minced dried dill
1 green onion, finely chopped
Pinch of ground cayenne pepper
¼ cup whole buttermilk
4 cups arugula
1 medium plum tomato, chopped
1 cup chopped English cucumber
¼ cup thinly sliced red onion
¼ cup crumbled goat cheese (optional)
Directions:
1. Arrange the top rack of the oven 7 inches from the broiler element. Preheat the broiler to high.
2. Place the salmon, skin side down, on a broiler-safe baking sheet. Brush 2 tsp. oil over the fillets; sprinkle with the salt and black pepper. Broil for 6 to 8 minutes or until the desired degree of doneness. Let the fish cool for 5 minutes; flake with a fork.
3. Lower the oven temperature to 400°F.
4. Drizzle the melted butter over the bagel cubes in a large mixing bowl, tossing to coat. Spread the bagel cubes in a single layer over a baking sheet. Bake at 400°F for 10 to 12 minutes or until golden and crisp, stirring after 5 minutes.
5. Whisk the remaining 4 tsp. oil into the buttermilk. Whisk in the lemon juice, capers, dill, green onion, and cayenne. Place the arugula in a salad bowl; top with the bagel croutons, salmon, tomatoes, cucumber, and red onion. Drizzle with the dressing; toss. Adjust the seasoning as needed. Top with the cheese, if desired. Serve immediately.

SESAME SALMON WITH SOBA NOODLES

SESAME SALMON WITH SOBA NOODLES

 

This recipe is from Food and Wine.  The noodles are also great with quickly seared tuna.

 

6 oz              soba noodles

¼ c              soy sauce

1 T               fresh lemon juice

2 T               fresh ginger, minced

4                  6-oz skinless salmon fillets

¼ c              sesame seeds

1 t                vegetable oil

2 t                Asian sesame oil

3                  scallions, coarsely chopped

 

Bring a large pot of salted water to a boil.  Add the noodles and cook until al dente, about 5 minutes.  Drain the noodles, transfer them to a bowl and keep warm.

 

Meanwhile, in a small bowl combine the soy sauce, lemon juice and

1 tablespoon of the ginger.  Lightly brush the salmon fillets on both sides with a little of this mixture and then dredge the fillets in the sesame seeds.

 

Heat the vegetable oil in a large nonstick skillet.  Add the salmon and cook over moderately-high heat until the sesame seeds are golden and the salmon is cooked through, about 5 minutes per side.

 

Add the sesame oil, scallions, the remaining tablespoon of ginger, and the remaining soy-ginger mixture to the soba noodles and toss to combine.

 

Transfer the noodles to serving bowls, top with the salmon fillets and serve.

 

Yield:  4 servings  

POACHED SALMON WITH CUCUMBER RIATA

POACHED SALMON WITH CUCUMBER RIATA

 

Poaching the salmon keeps it moist and gets rid of some of the fishy taste.

 

1½ qt         water

1½ qt         dry white wine

3 T             vinegar

1                onion, sliced

1                carrot, sliced

9 sprig        parsley

¾ t             dried thyme

¼ t             peppercorns

3                bay leaves

3¼ t           salt

1                cucumber, peeled, seeded and grated

1¾ c          plain yogurt

1                garlic clove, minced

2 T             chopped fresh mint

¼ t             black pepper

2 lb             center-cut salmon fillet, cut into 4 pieces

⅛ t             paprika

 

In a large, deep frying pan, combine the first 9 ingredients and 2¼ teaspoons of salt.  Cover and bring to a boil over high heat.  Reduce the heat and simmer, partially covered, for 10 minutes.

 

Meanwhile, in a medium bowl, combine the cucumber and the remaining teaspoon of salt.  Let sit for 10 minutes.  With your hands, squeeze the cucumber and discard the liquid.  Put the cucumber back in the bowl, and add the yogurt, garlic, mint and pepper.  Refrigerate until ready to serve.  

 

Add the fish to the liquid in the pan and bring back to a simmer.  Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet.  Remove the pan from the heat and let the fish sit in the liquid for 2 minutes.  

 

Transfer the fish to plates and remove the skin.  Serve the salmon warm or at room temperature.  Top with the raita and then sprinkle the raita with the paprika.

 

Yield:  4 servings