Fennel-Crusted Cedar Plank Salmon
Fennel-Crusted Cedar Plank Salmon
The cedar wood plank imparts a distinct flavor, as does the fennel-shallot crust that plays double-duty keeping the fish moist. When buying salmon, look for fillets of equal thickness to ensure even cooking.This recipe is by Peter Boulukos, culinary director and executive chef at YOLO in Fort Lauderdale, Florida. This recipe was originally published in the South Florida Sun Sentinel.
Prep Time
20
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 30 minutes
Ingredients
- 4 cedar planks, untreated, approximately 7-inch-by-3-inch in size
- 4 tablespoon extra virgin olive oil, divided
- 3/4 cup shaved fennel bulb, sliced 1/16-inch thick
- 3/4 cup sliced shallot, sliced 1/16-inch think
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh lemon juice
- kosher salt and black pepper, to taste
- 4 (7-ounce) skinless salmon fillets
Directions
- Place 4 untreated cedar planks in a container large enough to weigh them down. Submerge planks in water for 1 hour to prevent them from catching fire.
- Heat an outdoor grill to medium heat, approximately 325 F. Place cedar planks on grill and heat until the planks are smoking and crackling, about 15 minutes.
- In a large bowl, combine 3 tablespoons olive oil, 3/4 cup shaved fennel, 3/4 cup sliced shallot, 1 teaspoon fresh thyme leaves and 1 tablespoon fresh lemon juice. Season with salt and pepper to taste. Toss to combine.
- Season 4 (7-ounce) skinless salmon fillets with salt and pepper to taste. Divide fennel-shallot mixture evenly over salmon fillets.
- Brush the cedar planks with 1 tablespoon olive oil to prevent salmon from sticking. Place salmon fillets on roasting cedar planks.
- Close grill cover and cook to medium rare, with an internal temperature of 125 F, or desired doneness.