Cedar Plank Salmon on the Grill
Serves 4 - 6
Prep Time: 2 hours
Cook Time: 20 minutes
- 1 large salmon fillet, pin boned with skin left on
- 20 mushrooms, fresh or dried (assorted varieties)
- bottle of white wine (we used Sauvignon Blanc)
- 2 cedar planks (untreated)
- 1 water spray bottle
- salt and freshly ground black pepper
For the sauce
- 1/2 cup plain Greek yogurt
- 3 tbsp. mayonnaise
- 2 tbsp. chopped fresh dill
- 2-3 tsp. milk
Soak the cedar planks in the white wine for 2 hours. Make sure the planks are completely covered in liquid; if there is not enough wine, just top up with a little water. If you are using dried mushrooms now is the time to get them soaking in a bowl of water.
Heat up your grill.
Mix all the sauce ingredients together and leave to stand in the fridge.
Remove planks from the wine and place the salmon fillet (portioned or whole – your choice) on one plank and mushrooms on the other. Place your salmon and mushrooms on the grill with the hood down; turn the grill down to medium heat.
Grill for about 20 minutes. Make sure you keep an eye on the planks on the grill. They should be smoking – not on fire. If they do catch fire, give them a quick squirt of water from your spray bottle and back off the heat.
Remove the salmon and mushrooms from the grill, sprinkle with a little salt, and then boil your peas.
Plate up your fennel top with a generous portion of salmon, a few smoked mushrooms, spoon some the creamy dill sauce over the salmon and top with a few peas.
NOTE: if you are going to serve the salmon on the cedar plank, as an extra nice touch – create burn marks on the plank by searing the top of the plank in the grill before placing the salmon on it to cook.
Recipe from Fisher & Paykel.