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Restaurants›C Level Lounge›Cedar Plank Salmon Recipe

Cedar Plank Salmon Recipe

Inspired by C Level Lounge

Time1h

Serves4

squid ink linguini, chipotle mojo sauce, cotija cheese, cucumber salsa, dill moletta, chili glaze

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Ingredients

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Salmon

4 oz Salmon fillet

1 piece cedar plank

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Squid Ink Linguini

8 oz squid ink linguini

4 cups water

1 tbs Celtic sea salt

Chipotle Mojo Sauce

2 tbs chipotle peppers in adobo

2 cloves Garlic

2 tbs ReaLime juice

2 tbs Orange juice

1 tsp Cumin

4 tbs olive oil

Cucumber Salsa

1 medium Cucumber

1 small red onion

1 bunch Cilantro

1 tbs ReaLime juice

to taste Celtic sea salt

Dill Moletta

1 bunch fresh dill

4 oz Cream cheese

1 tbs ReaLemon lemon juice

1 tsp Watkins garlic powder

Chili Glaze

3 tbs Honey

1 tsp Chili Flakes

2 tbs Aged soy sauce

Cotija Cheese

1 cup Cotija cheese

Method

Preparation

1

Prepare the Cedar Plank

Soak the cedar plank in water for at least 1 hour to prevent burning during grilling.

2

Make Chipotle Mojo Sauce

In a blender, combine chipotle peppers, garlic, lime juice, orange juice, cumin, and olive oil. Blend until smooth.

3

Prepare Cucumber Salsa

Dice the cucumber and red onion. Chop the cilantro and combine all ingredients with lime juice and salt in a bowl.

4

Make Dill Moletta

In a bowl, mix cream cheese with chopped dill, lemon juice, and garlic powder until well combined.

5

Prepare Chili Glaze

In a small saucepan, combine honey, chili flakes, and soy sauce. Heat over low until combined.

Cooking

6

Cook the Salmon

Preheat the grill to medium heat. Brush the salmon with olive oil, and season with salt and pepper. Place the salmon on the soaked cedar plank and grill for about 15-20 minutes or until cooked through.

7

Cook the Linguini

In a large pot, bring water to a boil. Add salt and squid ink linguini, cooking according to package instructions until al dente. Drain and set aside.

8

Serve

Plate the squid ink linguini, top with the grilled salmon, drizzle with chipotle mojo sauce, and garnish with cucumber salsa, dill moletta, and chili glaze. Finish with crumbled cotija cheese.