Cedar Plank Wild Alaskan Salmon
Cedar Plank Wild Alaskan Salmon
Cedar Plank Wild Alaskan Salmon over steamed rice, grilled asparagus and grape tomatoes. Topped with micro greens, and a lemon-dill butter sauce. Served with a charred lemon.
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Click here for the video of what I ordered in my box, and see how the Cedar Plank Alaskan Salmon was made!
RECIPE INGREDIENTS
-2 Wild Alaskan Salmon fillets from BUTCHERBOX
-2 cups jasmine rice
-1 star anise
-3 to 4 cardamom pods
-1 bunch of asparagus
-Grape tomatoes
-2 lemons
-Handful of fresh dill
-Olive oil
-Splash of white wine
-Fresh micro greens
-Cedar plank
-1 TBSP of butter
-2 fresh sprigs of rosemary
-Seasonings: salt, pepper and garlic powder
PREP
1. Steam 2 cups of jasmine rice
-add 1 star anise and 3-4 cardamom pods to rice cooker before cooking
2. Cut ends off asparagus and slice grape tomatoes in half
3. Cut 1 lemon in half (remove ends as well)
4. Cut the 2nd lemon into wheels
5. Finely dice a handful of fresh dill
6. Season salmon fillets with:
salt, pepper, garlic powder, fresh dill, sprig of fresh rosemary on top, along with a twisted lemon wheel
7. Place salmon (skin side down) on top of a pre-soaked cedar plank
8. Lightly oil veggies and season with salt, pepper and garlic powder
COOK
1. Place lemon halves half down on hot grill
2. Place cedar planked salmon on baking sheet and bake on 400 for approximately 9-12 minutes (less time for thin fillets, longer for thicker fillets).
3. Saute butter, olive oil, and a splash of white wine (we used chardonnay) with fresh cut dill
4. Add asparagus spears to hot grill
5. Rotate salmon in oven (after approximately 5 minutes of cooking)
6. Add halved grape tomatoes to hot grill
7. Squeeze half of lemon into sauce and continue to cook medium-low
PLATING
* 1 scoop of jasmine rice to slight back corner of the plate
* Asparagus gently laid on top with a minor downside slope
* Salmon rests on top of the asparagus at a slope, showing the fillet
* Halved tomatoes around outside of the plate
* Charred lemon in top corner of plate
* Micro greens in ball, placed on top of salmon
* Spoon sauce around edges of dish with last drops over micro greens
ENJOY!!
XO,
Ashley
This blog is in partnership with BUTCHERBOX, but all thoughts and opinions are my own.