Marinated pacific salmon roasted on oak planks

Yield: 8 Servings

Measure Ingredient
2 tablespoons Kosher salt
¼ cup Sugar
2 teaspoons Coriander seeds
2 teaspoons Fennel seeds
15 \N Whole black peppercorns
3 \N Bay leaves
⅓ cup Snipped fresh dill
1½ cup Dry white wine
8 \N Salmon fillets; skin on, four ounce each
\N \N Olive oil for grilling
6 cups Fresh fennel; shaved paper thin
½ cup Fresh squeezed lemon juice
2 teaspoons Grated lemon zest
2 tablespoons Minced red onion
1 tablespoon Honey or to taste
2 teaspoons Drained chopped capers
1 tablespoon Chopped fresh dill
⅔ cup Olive oil
\N \N Salt
\N \N Freshly ground pepper to taste


MARINATED PACIFIC SALMON ROASTED ON OAK PLANKS WITH SHAVED FENNEL AND DILL SALAD In a sauce pan over high heat, combine the salt, sugar, coriander and fennel seeds, peppercorns, bay leaves and wine. Bring to a boil. Reduce the heat and simmer for 1-2 minutes. Remove from the heat and add the dill and let cool completely. Place the salmon fillets in a baking dish large enough to hold them in a single layer. Pour on the cooled wine mixture and let the salmon "cure" for 30 minutes only, turning once. Remove the salmon from the "cure" and drain off any excess liquid. It is fine if spices or dill adhere to the salmon. Lightly brush the salmon with some olive oil. Place skin side down on a prepared oak plank and roast in a preheated 475 degree oven for 4-5 minutes or until salmon is just cooked through. Serve immediately on the plank if desired, accompanied by shaved fennel and dressed with lemon-dill vinaigrette. 8 servings LEMON-DILL VINAIGRETTE : In a mixing bowl, combine the lemon juice, lemon zest, onions, honey, capers and dill. Whisk in oil in a stream. Season to taste with salt and pepper. Store covered in refrigerator for up to 5 days. approximately 2 cups Recommended wine: Fetzer Barrel Select Sauvignon Blanc, Chardonnay or Bonterra Chardonnay COOKING RIGHT SHOW #CR9698 Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 30, 1998

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