As the salmon grills or bakes on the piece of soaked cedar, the wood infuses the fish with a delightfully smoky flavour. Grill asparagus alongside for an easy but very special menu.
- Portion size 6 servings
Ingredients
Dill Sauce:
Method
Soak two 7- x 12-inch (18 x 30 cm) untreated cedar planks in water for at least 30 minutes or for up to 24 hours. Place 3 salmon fillets on top of each plank.
In small bowl, whisk together oil, lemon rind and juice, chives, mustard, salt and pepper; brush half over salmon.
Place planks on grill over medium-high heat; close lid and cook, turning fish once and brushing with remaining lemon mixture, for 10 minutes. Cook for about 10 minutes longer or until fish flakes easily when tested with fork.
Dill Sauce: Meanwhile, combine sour cream, cucumber, dill, chives, salt and pepper. Serve with salmon.
Nutritional facts <b>Per serving:</b> about
- Sodium 121 mg
- Protein 31 g
- Calories 337.0
- Total fat 21 g
- Cholesterol 85 mg
- Saturated fat 4 g
- Total carbohydrate 4 g
%RDI
- Iron 4.0
- Folate 21.0
- Calcium 6.0
- Vitamin A 3.0
- Vitamin C 12.0
