Friday Funday, August 13, 2021
Cedar plank wild Alaskan sockeye salmon with a stonefruit chutney featuring Washington grown fruits. Served with a side of summer squash & white cheddar fritters with crème fraiche & a summer harvest panzanella salad.
- 1 cedar plank
- 1 container salmon
- 1 container chutney
- 1 container fritters
- 1 container crème fraiche
- 1 container salad
- 1 bag croutons
- 1 container dressing
- Salmon can be grilled or baked, either way soak the plank in water for a minimum of one hour but preferably two.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little. Place the salmon fillets onto the planks. Cover and grill for about 20 minutes. Fish is done when 145 degrees and you can flake it with a fork. Keep a spray bottle of water handy for this method to douse flames if necessary.
- Preheat oven to 450, place plank in oven for 5 minutes once up to temp. place salmon on the plank and bake for 12-18 minutes or until 145 degrees and you can flake it with a fork.
- If you scroll to the bottom of this site: https://www.3magbrewing.com, there is a video showing Chef Magaña make these fritters. Feel free to watch that for instructions or preheat a cast iron skillet (or heavy bottomed fry pan if you don't have one) over medium heat. Add a couple table spoons of oil, once it shimmers spoon fritter batter in small mounds into pan being careful not to crowd the pan. flip once well caramelized. If fritters are too big they may not set up on the inside, in this case simply pop them into the oven to finsh, 5-10 minutes.
- Toss salad with croutons as much dressing as desired.
- Divide salmon onto dinner plates top with as much chutney as desired. Fritters can be served on the dinner plates with as much crème fraiche as deisred.
- Serve salad on small plates or in bowls.