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Cedar Plank Salmon with Whole Grain Mustard Sauce


  • 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


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.

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