Recipe courtesy of Steven Kesling
Salmon Medallions
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 613
- Total Fat
- 46
- Saturated Fat
- 17
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 44
- Cholesterol
- 171
- Sodium
- 635
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
4 (3/4-inch thick) salmon steaks, boned and securely tied with butcher's string
Alder planks (green or soaked in water for 24 hours)
1 bunch fresh baby dill
8 ounces cream cheese
1 lemon, zested and cut into wedges
I pinch paprika
Salt
Fresh cracked black pepper
Fresh herbs, for garnish
Directions
- Preheat grill to high.
- Place tied salmon steaks on the alder planks. Cut 1 1/2-inch hole in center of tied steaks. Finely mince fresh dill and mix with cream cheese. Spoon the mixture into the center of steaks. Season with lemon zest, paprika, salt, and cracked black pepper. Place planks on grill until they begin to smoke, reduce heat to medium low and cover grill. Cook slowly for 15 to 20 minutes or until the fish begins to flake easily. Do not overcook. Garnish with lemon wedges and fresh herbs.