Salmon Steak Roasted on a Cedar Plank with Roasted Tomatillo Sauce and Chipotle Mashed Potatoes
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1190
- Total Fat
- 76
- Saturated Fat
- 26
- Carbohydrates
- 73
- Dietary Fiber
- 11
- Sugar
- 11
- Protein
- 56
- Cholesterol
- 216
- Sodium
- 1732
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
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.