Planked Salmon Platter

Name: Planked Salmon Platter
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 16
Cuisine: Global
Ingredients: 99 grams jar capers, drained; 1 untreated cedar plank, 12x6 inches; 237 milliliters thinly sliced cucumber; 2 teaspoons Dijon mustard; 2 hard-cooked eggs, finely chopped; 1 teaspoon grated lemon peel; 32 slices cocktail rye bread; 2 Tbsps mayonnaise or salad dressing; 454 grams salmon fillet, about 1 inch thick; 118 milliliters sour cream; 59 milliliters spicy brown mustard

Planked Salmon Platter is a pescatarian main course. This recipe serves 16. One serving contains 239 calories, 12g of protein, and 7g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have cocktail rye bread, cream, salmon fillet, and a few other ingredients on hand, you can make it. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert.

Instructions

Soak cedar plank in water 1 to 2 hours.

Ingredients you will need

Cedar Plank

Water

Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer.

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Grill

Place salmon, skin side down, on plank. In small bowl, mix mayonnaise, mustard and lemon peel.

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Lemon Peel

Mayonnaise

Mustard

Salmon

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Bowl

Brush generously over salmon.

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Salmon

Place plank with salmon on grill for indirect cooking. Cover grill; cook over medium heat 25 to 30 minutes or until salmon flakes easily with fork.

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Salmon

Equipment you will use

Grill

Remove salmon from plank to platter, using large spatula, or leave salmon on plank and place on large wood cutting board or platter.

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Salmon

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Cutting Board

Spatula

In small bowl, mix sour cream and dill weed.

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Sour Cream

Dill

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Bowl

Place remaining accompaniments except bread in individual small bowls.

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Bread

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Bowl

Place sour cream mixture and remaining accompaniments around salmon.

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Sour Cream

Salmon

Serve salmon and accompaniments with bread.

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Salmon

Bread

Equipment

Ingredients

Servings:

99grams

jar capers, drained 1

untreated cedar plank, 12x6 inches 237milliliters

thinly sliced cucumber 2teaspoons

Dijon mustard 2

hard-cooked eggs, finely chopped 1teaspoon

grated lemon peel 32slices

cocktail rye bread 2Tbsps

mayonnaise or salad dressing 454grams

salmon fillet, about 1 inch thick 118milliliters

sour cream 59milliliters

spicy brown mustard

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, 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. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.