Cedar Plank Salmon with Nicoise Relish

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Ingredients

Serves
4
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Conversion
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Salmon
2 tbsp dijon mustard
3 tbsp brown sugar
1 tbsp olive oil
1 tsp lemon zest
1/2 tsp salt
1 1/2 lb center cut salmon fillet
untreated cedar grilling plank
Nicoise Relish
3 tbsp olive oil
1 tbsp sherry vinegar
1 tsp dijon mustard
1 tbsp finely minced shallot
1 cup cherry tomatoes, quartered
1/2 cup diced cucumber
1/2 cup sliced green beans
2 tbsp pitted & chopped Nicoise olives
1 tbsp chopped chives
1 tbsp chopped parsley
1 egg hard-boiled, finely chopped

Directions

Salmon

  1. Soak cedar grilling plank in water for at least 30 minutes or overnight if possible.
  2. Preheat grill for indirect grilling on medium-high. If using oven, preheat to 425°F (220°C).
  3. In a small bowl, combine grainy mustard, brown sugar, olive oil, lemon zest, salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes. Place salmon fillets on plank.
  4. Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving. Serve with Niçoise Relish.

Nicoise Relish

  1. In a small bowl, combine olive oil, sherry vinegar, Dijon, shallot, salt and pepper to taste.
  2. In a medium bowl, add tomatoes, cucumber, green beans, olives, chives and parsley. Mix to combine; pour dressing over. Gently fold chopped egg into mixture and serve.

 

Recipe courtesy of Chef Lynn Crawford!