Salmon Steak Roasted on a Cedar Plank with Roasted Tomatillo Sauce and Chipotle Mashed Potatoes

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 servings

CATEGORIES
Ingredients
  • Salmon:
  • 4 (3 by 8-inch) untreated cedar shingles soaked in water for 2 hours
  • Vegetable oil, for brushing shingles
  • 4 salmon fillets (8 ounces each)
  • Salt and pepper
  • Roasted Tomatillo Sauce:
  • 8 medium tomatillos, husked
  • 4 garlic cloves, peeled
  • 1 small red onion, peeled and quartered
  • 2 tablespoons olive oil
  • 1 canned chipotle
  • 1/4 cup cilantro leaves
  • 2 teaspoons honey
  • Salt and freshly ground pepper
  • Chipotle Mashed Potatoes:
  • 6 potatoes, peeled, quartered and boiled
  • 4 tablespoons unsalted butter
  • 3/4 cup heavy cream, warmed
  • 1 tablespoons chipotle puree
  • 4 cloves roasted garlic, smashed to a paste
  • Salt and freshly ground pepper
Directions
Salmon:

Preheat a grill to high. Remove shingles from water and brush with vegetable oil on both sides. Place on the grill and allow to heat through, about 10 minutes. Remove to a sheet pan. Preheat oven to 375 degrees F. Season salmon with salt and pepper, then sear on all sides quickly. Place a salmon fillet on each shingle and cover sheet pan with foil. Place in oven and cook until just done, about 5 to 8 minutes.

Roasted Tomatillo Sauce:

Preheat the oven to 350 degrees F. Rub the tomatillos, garlic and onion with olive oil, place on a baking sheet, and roast for 20 minutes or until the tomatillos are soft. Place all the ingredients in a food processor and puree until smooth, season with salt and pepper to taste.

Chipotle Mashed Potatoes:

Place potatoes in a large bowl, add butter, warm cream, chipotle puree and garlic and mash until smooth. Season with salt and pepper.

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