Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce

Name: Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 cedar 12 by 12-inch cedar planks, soaked in water for 3 hours; 1 teaspoon Dijon mustard; 6 cloves garlic, coarsely chopped; 1 Tbsp honey; 177 milliliters pure olive oil; 2 Tbsps olive oil; 79 milliliters rice wine vinegar; 1 pinch Pinch of saffron threads; 680 grams salmon fillets each); 4 servings Salt and freshly ground pepper; 2 yellow peppers, charred on the grill, seeded and coarsely chopped

Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce

Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce requires approximately 1 hour and 15 minutes from start to finish. This gluten free, dairy free, pescatarian, and דל פחמימות, recipe serves 4. One portion of this dish contains around 35g of protein, 26g of fat, and a total of 418 calories. The Fourth Of July will be even more special with this recipe. It works well as a pretty expensive main course. If you have cedar 12 by 12-inch cedar planks, rice wine vinegar, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Preheat grill.

Equipment you will use

Grill

Remove the planks from the water and place on the grill until hot. Have ready 4 sheets of aluminum foil cut into 16 by 16-inch sheets.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

Grill

Remove the planks with tongs and place 1 plank in the center of each piece of foil.

Equipment you will use

Tongs

Aluminum Foil

Brush the salmon on both sides with olive oil and season with salt and pepper to taste. Wrap the aluminum around the salmon, return to the grill and cook for approximately 10 minutes or to medium well doneness.

Ingredients you will need

Salt And Pepper

Olive Oil

Salmon

Wrap

Equipment you will use

Grill

Remove each fillet from the plank and drizzle with the sauce.

Ingredients you will need

Sauce

In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Mustard

Peppers

Saffron

Vinegar

Garlic

Honey

Cooking Oil

Equipment you will use

Food Processor

Blender

Equipment

Ingredients

Servings:

cedar 12 by 12-inch cedar planks, soaked in water for 3 hours 1teaspoon

Dijon mustard 6cloves

garlic, coarsely chopped 1Tbsp

honey 177milliliters

pure olive oil 2Tbsps

olive oil 79milliliters

rice wine vinegar 1pinch

Pinch of saffron threads 680grams

salmon fillets each)4servings

Salt and freshly ground pepper 2

yellow peppers, charred on the grill, seeded and coarsely chopped

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Pinot Noir, Chardonnay, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Brooks Willamette Valley Pinot Noir. It has 4.3 out of 5 stars and a bottle costs about 25 dollars.

Brooks Willamette Valley Pinot Noir

A beautiful perfumed nose of rich cherry jam, Thanksgiving cranberries with grated orange peel, morel mushrooms and black truffle. A wonderful high note of black tea, leather and potpourri. The wine is so luscious in the mouth, coating the palate with rich, dark cherry, warm raspberry, red currant and black plum. There is a wonderful earthiness of portabella mushrooms on the grill, roasted vegetables, bacon fat and smoked meats. This Pinotfinishes with ripe fruit, earth and complexity and a hint of tomato leaf and earthiness. Just delicious!