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All RecipesSeafood

Jamie Purviance

Cedar-Planked Salmon with Tomato, Feta, and Herb Salad

Print

  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    15 to 20 min.

People
Serves 4
Prep Time
30 min.
Grilling Time
15 to 20 min.

the Ingredients

20151023095358 Row Seafood 40
  • 1 whole salmon fillet (with skin), about 910 grams and 4 centimeters thick, pin bones removed, cut into four portions
  • Kosher salt
  • Freshly ground black pepper

Salad

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced shallot
  • 2 teaspoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 445 grams ripe cherry tomatoes (red and yellow), each cut into quarters
  • 12 grams finely chopped fresh basil leaves
  • 6 grams finely chopped fresh tarragon leaves
  • 55 grams crumbled feta cheese (about 55 grams)

Instructions

  • 01 Soak the cedar plank in water for at least 1 hour.
  • 02 Prepare the grill for indirect cooking over medium heat (180° to 230°C).
  • 03 Season the salmon portions evenly with 1¼ teaspoons salt and ¾ teaspoon pepper. Remove the soaked plank from the water and place it on the cooking grate over direct heat. Close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn it over. Place the salmon portions, skin side down, on top of the plank, and slide the plank over indirect medium heat. Cook, with the lid closed, until the salmon is just opaque in the center and the edges begin to brown slightly, 15 to 20 minutes. Meanwhile, make the salad.
  • 04 In a large serving bowl whisk the oil, shallot, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper to create a dressing. Add the tomatoes, basil, and tarragon. Mix well. Scatter the cheese on top.
  • 05 Transfer the plank with the salmon to a heatproof surface. Serve warm with the salad.
Ingredients
Instructions

  • the Ingredients

    20151023095358 Row Seafood 40
    • 1 whole salmon fillet (with skin), about 910 grams and 4 centimeters thick, pin bones removed, cut into four portions
    • Kosher salt
    • Freshly ground black pepper

    Salad

    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon minced shallot
    • 2 teaspoons red wine vinegar
    • 1 teaspoon Dijon mustard
    • 445 grams ripe cherry tomatoes (red and yellow), each cut into quarters
    • 12 grams finely chopped fresh basil leaves
    • 6 grams finely chopped fresh tarragon leaves
    • 55 grams crumbled feta cheese (about 55 grams)

  • Instructions

    • 01 Soak the cedar plank in water for at least 1 hour.
    • 02 Prepare the grill for indirect cooking over medium heat (180° to 230°C).
    • 03 Season the salmon portions evenly with 1¼ teaspoons salt and ¾ teaspoon pepper. Remove the soaked plank from the water and place it on the cooking grate over direct heat. Close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn it over. Place the salmon portions, skin side down, on top of the plank, and slide the plank over indirect medium heat. Cook, with the lid closed, until the salmon is just opaque in the center and the edges begin to brown slightly, 15 to 20 minutes. Meanwhile, make the salad.
    • 04 In a large serving bowl whisk the oil, shallot, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper to create a dressing. Add the tomatoes, basil, and tarragon. Mix well. Scatter the cheese on top.
    • 05 Transfer the plank with the salmon to a heatproof surface. Serve warm with the salad.

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