Recipe courtesy of Brooke Williamson
Recipe courtesy of Brooke Williamson
Show:
Guy's Ranch Kitchen
Episode:
Get Up and Go, Food for the Road
Cedar Plank Salmon with Celery Salad and Currant Pine Nut Relish
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- Level: Intermediate
- Total: 1 hr 45 min
- Active: 40 min
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 381
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 27 g
- Cholesterol
- 51 mg
- Sodium
- 616 mg
Smoked salmon is great for the road because it holds up really well and can be prepared ahead of time. It can be served hot, cold or room-temperature. When you smoke something, it will cook it through without making it dry. The pine nut relish is also great at room temperature and adds flavor, acidity and richness to the dish. The celery salad adds freshness and carries acidity, especially with the addition of the Meyer lemon juice.
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 381
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 27 g
- Cholesterol
- 51 mg
- Sodium
- 616 mg
Ingredients
Salmon:
Currant and Pine Nut Relish:
Salad:
Directions
Special equipment:
a smoker; two 5-by-14-inch cedar planks soaked in water for 2 hours- For the salmon: Preheat a smoker for cooking to 225 degrees F and preheat your oven to 425 degrees F.
- Remove the cedar planks from the water and pat the surfaces dry. Put the cedar planks on a baking sheet. Place the salmon portions skin-side down on the cedar planks. Drizzle with the olive oil and sprinkle with salt and pepper. Evenly top the salmon with the parsley and lemon zest. Place the baking sheet in the smoker and allow the salmon to smoke just until it has been slightly infused with smoke flavor, about 15 minutes. Remove from the smoker and immediately transfer to the oven to finish cooking, about 15 minutes. Remove from the oven and let sit until room temperature, or refrigerate and serve the next day.
- For the currant and pine nut relish: Combine the vinegar, currants, honey, shallots and mustard seeds in a small pot. Heat the pot over medium-high heat until bubbles begin to form, then lower the heat to maintain a slow simmer. Continue to cook until the currants have plumped and the liquid has reduced and become slightly viscous, 10 to 15 minutes. Remove from the heat and fold in the pine nuts. Season the relish with salt.
- For the salad: Dress the celery, celery leaves and cilantro in a medium bowl with the olive oil, Meyer lemon juice, flaked salt and pepper. Top the salmon with the celery salad and a spoonful of the currant and pine nut relish and serve.
