CEDAR-PLANKED SALMON WITH CREAM DILL SAUCE

By jarren

Ingredients

• Salmon:
• 5 (8-oz/225 g) pieces of fresh Atlantic salmon
• 1 cup (250 ml) unsalted pistachios, roughly chopped
• 1/2 cup (125 ml) Panko crumbs
• 2 tsp (10 ml) olive oil
• 1 tsp (5 ml) fresh dill, chopped
• 2 tsp (10 ml) Dijon mustard
• 1/4 cup (50 ml) fresh orange juice and
• Zest from 1 orange
• 2 cedar planks
• Cream Dill Sauce:
• 1 cup (250 ml) sour cream
• 3 tsp (15 ml) mayonnaise
• 1/4 cup (50 ml) fresh dill, finely chopped
• 2 tsp (10 ml) capers, finely chopped
• 1 jalapeno pepper, unseeded, finely chopped
• 1 green onion,finely chopped
• Lemon juice from 1 fresh lemon

Details

Servings 5

Preparation

Step 1

Salmon:

Mix pistachios and Panko crumbs together. Mix oil, dill, Dijon mustard, zest and orange juice to form a paste. Spread paste evenly on both sides of each salmon fillet, dip in pistachio and Panko mixture. Lay the fillets skin side down on a cedar plank. Place cedar planks in 350°F (180°C) oven and cook for 15 minutes. Serves 5.

Cream Dill Sauce:

Mix the ingredients together. Serve with the salmon.