Cedar Plank Roasted Salmon
John Howie, executive chef for the Palisades restaurant in Seattle, is renown for his version of cedar plank roasted salmon -- a dish first developed by Native Americans of the Pacific Northwest. After covering the fish with a dry-spice rub, John places it on a cedar plank in the oven, which allows the distinctive essence of the wood to permeate the salmon.
- Servings: 2
Source: Martha Stewart Living, April 2000
- 4 four-ounce (3/4-inch to 1-inch thick) center-cut salmon fillet strips, with skin
- 1 tablespoon Cedar Salmon Dry Rub Cedar Salmon Dry Rub
- 1 teaspoon coarse salt
- 2 medium carrots, peeled, quartered lengthwise, and cut crosswise into four pieces
- 2 medium red potatoes, scrubbed and quartered
- 1 medium red bell pepper, seeded, deveined, and cut into 1-by-4-inch pieces
- 4 white button mushrooms, cleaned and trimmed
- Juice of 1 lemon
- 2 teaspoons olive oil
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon chopped fresh flat-leaf parsley
- 2 medium cloves garlic, minced
- 2 tablespoons unsalted butter, melted (optional)
- Lemon slices, for garnish
Line a baking sheet with parchment paper. Sprinkle both sides of salmon with rub, about 3/4 teaspoon per piece. Rub seasonings into salmon. Place two pieces of salmon on their side, with the skin back to back, on the prepared baking sheet, and refrigerate, uncovered, for at least 2 hours and up to 12 hours.
Preheat oven to 375 degrees. Meanwhile, prepare an ice-water bath. Bring a medium saucepan of water to a boil; add salt. Add carrots, and cook for 1 minute. With a slotted spoon, transfer carrots to ice-water bath. Place potatoes in a separate small saucepan, and cover with water; bring to a boil. Reduce heat to simmer, and cook until tender, about 10 minutes. With slotted spoon transfer to ice-water bath. When vegetables are cool, drain and reserve.
Transfer the pairs of salmon fillets, with the skin still back to back, onto center of cedar plank. In a medium bowl, combine carrots, potatoes, pepper, and mushrooms. Add 2 teaspoons lemon juice, the oil, 1 teaspoon salt, pepper, parsley, and garlic. Toss to combine. Transfer vegetables to cedar plank, surrounding salmon. Sprinkle with remaining lemon juice.
Transfer plank to oven. Bake salmon for 8 minutes. Remove from oven. Turn fish over, and return to oven. Bake until internal temperature of salmon measures 120 degrees on an instant-read thermometer, an additional 6 to 8 minutes.
Remove from oven. Serve directly on plank, or transfer to plates. Brush with melted butter, if desired. Garnish with lemon slices, and serve immediately.