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| Recipe Name | Plank-Roasted Wild Salmon With White Nectarine-Serrano Salsa |
| Description | Serves 4 |
| content | The cedar plank used for slow-roasting the salmon is available at lumberyards (be sure to get one that’s marked “untreated”) or at William-Sonoma or Sur La Table.
2 firm but ripe white nectarines cut into 1/4” pieces
1 Serrano chile, seeded, minced
2 teaspoons minced fresh mint
2 teaspoons fresh lime juice
1 teaspoon sugar
1 Cedar plank (approximately 10x17inches)
4 6-ounce wild salmon filets with skin
Combine first 6 ingredients in small bowl. Season salsa with salt and pepper. Cover with plastic wrap and chill.
Place cedar plank in oven; set oven at 250° F and let plank heat for 30 minutes. Sprinkle salmon with salt and pepper; place skin side down on heated cedar plank. Bake until salmon is just opaque in center, about 25 minutes. Transfer salmon to plates. Top with salsa and serve.
Serves 4
**adapted from Bon Appetit** |
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