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
Directions
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:
- 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
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:
- 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
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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By grannymandy
San Diego, CA
on April 30, 2011
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This one really sparked our salivary glands which are still deliciously tingling. So easy to prepare, however, trying to save the recipe in the 3x5 format (for I have amassed an extensive recipe file in this format was a nightmare. Between the 3 file cards there are 4 directions and 8 ingredients missing. I had to retype all of it myself. I find this in almost all of the recipes I try to print out, including the 4x6 format. This is certainly frustrating. Doesn't anyone edit these cards before posting them on the food network? Doesn't anyone else have this problem? I think it's quite unfair to all you chefs who do your best to present such wonderful cuisine for all of us to share. You deserve to have better quality control on this site. So disappointing...
By Robbier
Houston, TX
on August 17, 2010
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We made habanero shrimp as appitizers with bacon wrapped galic aspargus added to the salmon entree made this meal the bomb! Iwill keep this & use again in the future. I've gpt my mind working on what else will go with that Roasted Tomatillo Sauce.
By Chef #1418629
Waconia, MN
on July 09, 2004
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This meal was wonderful. There was so much flavor, and each bite seemed better than the one before it. I can't wait to make it for guest to show off!
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