Cedar Plank Salmon with Whole Grain Mustard Sauce
Ingredients
- 1 6" x 18" cedar plank (pick up at your local hardware store)
- Sauce:1 teaspoon olive oil
- 1 finely chopped shallot
- 1 cup heavy cream
- 1/4 cup while wine
- Juice of 1/2 fresh-squeezed lemon
- 1 teaspoon prepared whole-grain mustard
- Leaves of 2 bunches of fresh watercress
- 1 Tablespoon olive oil
- Juice of 1/2 fresh-squeezed lemon
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 (6-oz.) boneless salmon steaks with skin on one side
Directions
Executive Chef Jim Gerhardt’s Recipe
Soak cedar in water for 1/2 hour.
Saute shallot in 1 teaspoon olive oil until translucent. Add heavy cream, white wine and lemon.
Reduce by half in saucepan over low heat. Sauce should evenly coat a spoon.
Remove from heat immediately when this consistency is reached. Add whole-grain mustard and salt and pepper to taste.
Drop watercress leaves in 1 quart boiling salted water for 10 seconds. Drain and press dry.
Chop finely. Split sauce in half. Mix 1/2 sauce with chopped watercress. Keep sauces warm.
Place cedar under broiler for 2-3 minutes until wood is browned on top.
Rub salmon steaks with lemon juice, 1 Tablespoon olive oil, and remaining salt and pepper.
Place skin side down on browned cedar plank. BROILER METHOD – Place broiler rack 6 inches below the flame/burner. Broil salmon on cedar plank approximately 5-7 minutes.
Salmon should be pink and firm, but not dry. Watch closely so that board does not catch fire.
OVEN METHOD – Place salmon in 400° oven for approximately 10-15 minutes until pink and firm.
To serve, spread watercress sauce evenly on 4 warmed dinner plates.
Place salmon on top of watercress sauce and finish with mustard sauce over salmon.
Serves 4.
WINE: Serve with a rich Chardonnay or light Pinot Nair.
