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Ingredientes
- 4 x (4 oz) center-cut salmon fillet strips with skin 3/4" to 1" thick
- 1 Tbsp. Cedar Salmon Dry Rub (see below)
- 2 med peeled carrots peeled, quartered lengthwise, cross cut into 4 pcs
- 2 med red potatoes quartered
- 1 med red bell pepper cut 1" by 4" pcs
- 4 x white button mushrooms cleaned, trimmed
- 2 tsp lemon juice Juice of 1/3 lemon for sprinkling
- 2 tsp extra virgin olive oil
- 1 tsp coarse salt
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp minced flat-leaf parsley
- 2 med garlic cloves finely minced
- 2 Tbsp. melted unsalted butter (optional) Lemon slices for serving
- 1 Tbsp. paprika
- 1 Tbsp. coarse salt
- 2 tsp lemon pepper
- 2 tsp light brown sugar
- 1 tsp granulated garlic
- 1 tsp dry whole tarragon
- 1 tsp dry whole basil
Direcciones
- In the bowl of a food processor, combine ingredients for the salmon dry rub: paprika, salt, lemon pepper, sugar, garlic, tarragon, and basil. Store in airtight container at room temperature for up to 3 months. (
- Makes about 1/4 c.)
- Line a baking sheet with parchment or possibly waxed paper. Sprinkle both sides of salmon with rub, about 3/4 tsp. per piece. Rub seasonings into salmon. Place two pcs of salmon on their side, with the skin back to back, on the prepared baking sheet, and chill, uncovered, for at least 2 hrs and up to 12 hrs.
- Heat oven to 375 degrees. Meanwhile, prepare an iced-water bath. Bring a medium saucepan of lightly salted water to a boil. Add in carrots, and cook for 1 minute. With a slotted spoon, transfer to iced water bath. In a separate small saucepan, place potatoes. Cover with water, and bring to a boil. Reduce heat to simmer, and cook till tender, about 10 min. With slotted spoon transfer to iced-water bath. When vegetables are cold, drain and reserve.
- Transfer the pairs of salmon fillet, with the skin still back to back, onto center of cedar plank. In a medium bowl, combine carrots, potatoes, pepper, and mushrooms. Add in two tsp. lemon juice, oil, salt, pepper, parsley, and garlic. Toss to combine. Transfer vegetables to cedar plank, surrounding salmon. Sprinkle with juice of 1/3 lemon.
- Transfer plank to oven. Bake for 8 min. Remove from oven. Turn fish over, and return to oven. Bake till internal temperature of salmon measures 120 degrees on a meat thermometer, an additional 6 to 8 min.
- Remove from oven. Serve directly on plank, or possibly transfer to plates. Brush with melted butter, if you like. Garnish with lemon slices.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 2 servings | |
| Calories 365 | |
| Calories from Fat 151 | 41% |
| Total Fat 17.16g | 21% |
| Saturated Fat 8.12g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 4709mg | 196% |
| Potassium 1399mg | 40% |
| Total Carbs 50.5g | 13% |
| Dietary Fiber 8.2g | 27% |
| Sugars 10.61g | 7% |
| Protein 6.36g | 10% |
