- 4
Ingredients
- Salmon:
- 4 cedar planks, untreated
- 4 (6 ounce) (170 g) salmon fillet
- Salt and freshly ground black pepper, to taste
- Dill Beurre Blanc:
- 2 tablespoons (30 mL) butter
- 3 shallots, finely chopped
- 1 1/2 cups (360 mL) dry white wine
- 1 tablespoon (15 mL) lime juice
- 3 tablespoons (45 mL) whipping cream
- 1/2 cup unsalted butter, cut into small cubes
- 2 tablespoons (30 mL) fresh dill, finely chopped
- Salt and freshly ground black pepper, to taste
Preparation
Step 1
Salmon:
Soak the planks in cold water for at least 1 hour, or overnight.
Preheat the barbecue to medium-high or 350 degrees F (175 degrees C). Lay the salmon fillets on top of the wood and brush a small amount of Dill Beurre Blanc sauce over top. Season with salt and pepper, then set the plank onto the barbecue. Cook with the lid down for 10 to 15 minutes, until it feels firm to the touch or flakes easily with a fork. Be careful not to overcook. Check on the plank regularly. You should have a squirt bottle of water at hand to put out a fire, in case one starts.
Slide the fillets off the wood and serve with the sauce lightly drizzled over the top.
Dill Beurre Blanc:
Heat the butter in a pan over low heat. Add the shallots and cook for 3 minutes. Add the white wine and lime juice and reduce until the liquid has almost disappeared. Add the cream and dill and bring to a boil, then remove from the heat.
Whisk in the butter until it is melted and smooth. Season with salt and pepper. Makes 1 cup (240 mL)