Cedar Plank Salmon w/ Roast Corn & Asparagus | Recipeish | Gustus Vitae

  • Yield: Serves 2, or just double or triple for a crowd.
  • Time Estimate: around 1 hour.
  • Storage Notes: Best if enjoyed immediately.
  • Difficulty: Easy.

Cooking salmon on cedar planks dates back to the Coast Salish Indians, who roasted their freshly landed salmon on soaked cedar boards, mellowing the flames of the fire, and ensuring the salmon stays moist while imbuing it with a savory smoky flavor. We love too that it's a handsome way to serve and and a ready-made plate - for this recipe, we roasted up some corn, poached and seared off some asparagus, and devoured the whole thing as the plank still steamed.

Ingredients

Directions
  • Soak planks for 1-2 hours so they can take the heat of the oven.
  • Bring a large pot of water to a rolling boil, trim ends of asparagus, and par-boil for 2-3 minutes. Remove and immediately place in a large bowl of ice and water to stop the cooking process, and reserve.
  • Pre heat oven to 325F.
  • In a bowl, combine juice of 2 lemons, Herbs de Everything, 1 tbs of California Sea Salt, and olive oil. Mix well to combine.
  • Plate salmon, skin side down, on the ends of each plank, and place planks in a rimmed baking try to contain spill-over. Drizzle over all the sauce, coating the salmon completely, and pop in the oven for 30 minutes.
  • Shuck corn, and slice off kernels. Bring a large cast iron pan up to high heat, and add in butter, corn, and 1 tbs California Sea Salt. Cook & stir to avoid burning for 3-5 minutes, until water has cooked off and kernels are well browned. Remove to a bowl, cover with tinfoil, and pop in the oven.
  • Using a roll of twine, tie together asparagus into two bunches. Pat dry, and rolling as you do, sprinkle on Garlic Pepper Rub.
  • Add 2nd pat of butter to hot cast iron pan, and add in asparagus. You're just going for a bit of color here - give each side around a minute, then remove and reserve.
  • Remove salmon & corn from the oven, spooning corn onto plank. Drop on the seared asparagus, and give the whole thing a good drizzle of lime juice and extra virgin olive oil.
  • Serve and devour.

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