Wanted to share this recipe we developed for one of our Cooking Demonstrations last year. It's very straight forward, delicious and looks gorgeous on the plate for entertaining. You can cook it on the grill or in a regular oven: both are great. This will be our recipe for my cooking demo at the House & Garden show this weekend, so thought you all might like it.
Deb Hall
Gourmet For Everyone
111 S. English Station Road
http://www.gourmetforeveryone.com
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Planked Salmon with Mustard-Herb Crust and Mango SalsaServes 6
If you haven't cooked with cedar planks before, you'll find this method adds great flavor (and smell) with very little effort.
Ingredients
1 - 2 Cedar Planks
• 2 garlic cloves, finely minced
• 2 T. Fallot Dijon mustard
• 2 T. Fallot whole-grain mustard
• ¾ t. finely chopped fresh rosemary
• ¾ t. finely chopped fresh thyme
• 1 T. dry white wine
• 1 T. Divina extra virgin olive oil
• 6 (6 oz.) salmon fillets
• Salt & freshly ground black pepper
• 6 lemon wedges
Mango Salsa (see recipe below)
Directions
1. Soak planks in water for at least 1 hour.
2. In a small bowl, mix the garlic, mustards, rosemary, and thyme. Mix in the wine and oil. Set the mustard sauce aside.
3. If cooking in oven, preheat oven to 400 degrees. Place plank into hot oven for 5 minutes. Remove from oven and arrange the salmon fillets on the plank; sprinkle them with salt and pepper. Bake for 5 minutes. Spoon the mustard sauce over the fillets. Continue baking until the fillets are just cooked through and golden brown, about 5 – 10 minutes longer.
4. If cooking on grill, preheat grill to 350-400 degrees. Place soaked plank on grill and close lid. Plank will begin to smoke and crackle after 3 – 5 minutes. Arrange the salmon directly on the hot plank and sprinkle with salt and pepper; close the lid. Cook for 5 minutes. Spoon the mustard sauce over the fillets. Continue cooking until the fillets are just cooked through and golden brown, about 5 – 10 minutes longer. Remember, salmon will continue to cook after removing from grill.
5. Transfer the fillets to plates. Top with Mango Salsa across each salmon fillet and garnish with the lemon wedges.
Mango Salsa
This quick and easy salsa can be made 6 hours ahead. Just cover and chill until you are ready to serve.
Ingredients
• 2 cups peeled, pitted and diced mangos
• 1 cup diced tomatoes
• 2/3 cup chopped green onions
• 1/4 cup minced, fresh cilantro
• 2 tablespoons fresh lime juice
Directions
1. Mix all ingredients in a small bowl. Season with salt and pepper.
2. Serve at room temp.
(Note: Mustard-Herb Crust adapted from a Giada DeLaurentis recipe)