Cedar Plank Roasted Salmon Recipe
Roasted on aromatic cedar with olive oil, fresh herbs and lemon beurre blanc. Served with seasonal vegetables and cilantro jasmine rice.
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Ingredients
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Cedar Plank Salmon
Lemon Beurre Blanc Sauce
Cilantro Jasmine Rice
Seasonal Vegetables
Method
Preparing the Cedar Plank Salmon
- 1
Soak the Cedar Plank
Soak the cedar plank in water for at least 1 hour to prevent it from burning during cooking.
- 2
Preheat Oven
Preheat your oven to 375°F (190°C).
- 3
Prepare the Salmon
Pat the salmon fillet dry with paper towels. Rub olive oil over the fillet and season with salt, black pepper, parsley, and dill. Squeeze fresh lemon juice over the salmon.
- 4
Place Salmon on Plank
Place the soaked cedar plank on a baking sheet. Lay the seasoned salmon fillet skin side down on the plank.
Making the Lemon Beurre Blanc Sauce
- 5
Cook the Shallots
In a small saucepan over medium heat, add the minced shallots and white wine. Bring to a simmer and cook until reduced by half.
- 6
Add Cream
Stir in the heavy cream and simmer for another 5 minutes until it thickens slightly.
- 7
Incorporate Butter
Remove from heat and whisk in the cold, cubed butter until the sauce is smooth and emulsified. Season with salt and black pepper to taste.
Cooking the Salmon and Vegetables
- 8
Roast the Salmon
Place the baking sheet with the cedar plank and salmon in the preheated oven. Roast for about 20-25 minutes or until the salmon is cooked through.
- 9
- 10
Roast Vegetables
Spread the seasoned vegetables on a separate baking sheet and roast alongside the salmon for about 15-20 minutes until tender.
Cooking the Cilantro Jasmine Rice
- 11
Cook the Rice
In a saucepan, bring water to a boil. Add the jasmine rice and salt. Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed.
- 12
