with Crab & Caper Relish
RECIPE SUMMARY
Cedar Plank Salmon
Makes 2 Servings: Counts towards 1 Serving Meat, 1 tablespoon Oil
INGREDIENTS
DIRECTIONS
Fully submerge a cedar plank in water for 30 to 60 minutes. Place an oven rack to the middle of the oven and preheat the oven to 375°F.
In a small bowl, place the onion, garlic, ground mustard, thyme, parsley, ginger, salt and pepper; mix well and set aside.
Pat the salmon fillet dry and remove skin and bones. Rub the salmon with the olive oil and season with the previously combined spices.
Remove plank from water and pat dry; set aside.
Heat ½ tablespoon olive oil in a pan on medium-high heat. Place the salmon in the pan skin side up and sear for 1 to 2 minutes. Remove the salmon from the pan and lay directly on cedar plank, seared side up.
Place the plank in the oven and bake salmon for 15 to 20 minutes or until the internal temperature has reached 145°F.
Ingredients
Directions
Fully submerge a cedar plank in water for 30 to 60 minutes. Place an oven rack to the middle of the oven and preheat the oven to 375°F.
In a small bowl, place the onion, garlic, ground mustard, thyme, parsley, ginger, salt and pepper; mix well and set aside.
Pat the salmon fillet dry and remove skin and bones. Rub the salmon with the olive oil and season with the previously combined spices.
Remove plank from water and pat dry; set aside.
Heat ½ tablespoon olive oil in a pan on medium-high heat. Place the salmon in the pan skin side up and sear for 1 to 2 minutes. Remove the salmon from the pan and lay directly on cedar plank, seared side up.
Place the plank in the oven and bake salmon for 15 to 20 minutes or until the internal temperature has reached 145°F.