Ingredients
- 4 cedar 12 by 12-inch cedar planks, soaked in water for 3 hours
- 4 salmon fillets (6 ounces each)
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Directions
Preheat grill. Remove the planks from the water and place on the grill until hot. Have ready 4 sheets of aluminum foil cut into 16 by 16-inch sheets. Remove the planks with tongs and place 1 plank in the center of each piece of foil. Brush the salmon on both sides with olive oil and season with salt and pepper to taste. Wrap the aluminum around the salmon, return to the grill and cook for approximately 10 minutes or to medium well doneness. Remove each fillet from the plank and drizzle with the sauce.
YELLOW PEPPER SAFFRON SAUCE:
- 2 yellow peppers, charred on the grill, seeded and coarsely chopped
- 1/3 cup rice wine vinegar
- 6 cloves garlic, coarsely chopped
- Pinch of saffron threads
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 3/4 cup pure olive oil
- Salt and freshly ground pepper
In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
Yield: 4 servings
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By Cooking Crys
waxahachie, TX
on November 11, 2012
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I only prepared the sauce. Which is great. Not an overpowering saffron flavor. Everyone loved it. Just remember only to use peppers that are yellow, red and/or orange. Once you add that green pepper to the mixture - it tastes good; but looks like baby poop; therefore, unappealing.
By Waterloo Bruce
on July 09, 2012
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This was a major score for Chef Dad in our house. Instead of separate filets, I used one big side on a large plank and made sure that it was done without being dry (the foil keeps it moist. Don't worry if you have extra salmon or sauce. Just break the salmon into small pieces, reheat the sauce and it make a killer pasta with the leftovers!
By KTM63
on July 08, 2011
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Fabulous dish, and the yellow pepper saffron sauce can be used to dress pasta or on other seafood. The only adjustment for me was that the cooking time for the salmon, once on the planks, was much longer then the recipe required.
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