Behind the Recipes
Cedar Plank Salmon by Divya Gugnani
Makes 4 servings
INGREDIENTS:
2 Tablespoons oil
2 jalapenos, cut into rings
1 Tablespoon garlic, minced
1 shallot, finely chopped
2 lemons, juiced
3 Tablespoons whole grain mustard
1 cup peach preserves
3 (4 x 4-inch) pieces parchment paper
4 cedar plank pieces, soaked in water approximately 30 minutes
4 6 oz. Salmon filets, skinned and boned
4 rosemary sprigs
1 lemon, zested
PREPARATION:
1. Preheat oven to 400 degrees.
2. In a small sauté pan over medium heat, heat oil and add jalapeno rings. When jalapeno has caramelized, add garlic and shallots. Continue to sauté until golden brown. Add lemon juice and reduce by half.
3. Next add mustard and preserves and bring to a simmer. Allow sauce to cook over low heat for 20 minutes. Remove from heat and let cool.
4. Place parchment paper on soaked planks and place salmon on top. Season with salt and pepper. Place one sprig of rosemary on each salmon filet and liberally coat each piece with peach mixture.
5. Put cedar plank on a gas burner and turn on to medium/low flame. When plank begins to smoke, put each plank on a sheet tray and place in preheated oven.
6. Cook salmon until it reaches desired temperature. Remove from oven and let sit for 2 to 3 minutes.
7. Garnish with lemon zest and serve.
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