Grilled Cedar-Plank Salmon
Grilled Cedar-Plank Salmon
Directions
- Place 1 cup roasted vegetables on plate. Place 1 portion of salmon over vegetables.
- Ladle 3 tablespoons Achiote Hollandaise over cooked salmon and serve immediately.
Ingredients
- 3/4 cup Achiote Hollandaise, (see recipe below)
- 4 ea cedar plank salmon portions, (see recipe below)
- 4 cups roasted vegetables, (see recipe below)
Achiote Hollandaise
Directions
- Whisk together Custom Culinary® Frozen, Ready-to-Use Hollandaise Sauce and Custom Culinary® Frozen, Ready-to-Use Latin-Style Citrus Chili Sauce until fully combined.
- Reheat sauce in a medium sauce pan over medium heat; stir often.
Ingredients
- 1/2 cup Custom Culinary® Frozen, Ready-to-Use Hollandaise Sauce
- 1/4 cup Custom Culinary® Frozen, Ready-to-Use Latin-Style Citrus Chili Sauce
Cedar Plank Salmon
Directions
- Whisk together mustard, honey, rosemary, lemon zest, salt and pepper.
- Baste salmon with seasoning blend; let marinate for 2 hours.
- Heat cedar plank over a charcoal or gas grill until it begins to char.
- Place seasoned salmon skin-side-down and cook for approximately 13–15 minutes, until edges begin to brown.
- Remove from grill; let stand 4 – 5 minutes. Cut salmon into 4 portions.
Ingredients
- 2 tbsp mustard, whole grain
- 2 tbsp honey
- 1 tbsp rosemary, fresh leaves, minced
- 1 tbsp lemon zest
- 1/2 tsp salt, kosher
- 1/2 tsp black pepper, freshly ground
- 1 ea Salmon filet, side, 1 1/2 to 2 lbs, skin-on
- 1 ea cedar plank, 16"x18", soaked for two days
Roasted Vegetables
Directions
- Season potatoes, asparagus, broccoli and cauliflower with salt and pepper. Toss in olive oil.
- Spread evenly on a foil-lined baking sheet and bake at 350°F for 25–30 minutes or until vegetables are golden brown.
Ingredients
- 2 cups potato(es), fingerling, multicolored, halved
- 2 cups asparagus, 1/2 in. pieces
- 1 cup broccoli, florets, 1/2 in.
- 1 cup cauliflower, purple, 1/2 in. florets
- 1 tbsp salt, kosher
- 1 tsp black pepper
- 3 tbsp oil, olive
