Friday Funday, March 11, 2022
Cedar plank wild Alaskan coho salmon with a Walla Walla sweet onion piccalilli. Served with a fresh green salad and a wild mushroom risotto.
- 1 or 2 cedar plank(s)
- 1 container salmon
- 1 lemon
- 1 container piccalilli
- 1 container salad
- 1 pear
- 1 bag hazelnuts
- 1 container dressing
- 1 pan risotto
- Salmon can be grilled or baked, either way soak the plank(s) in water for a minimum of one hour but preferably two. Salt and pepper salmon as desired.
- Preheat an outdoor grill for medium heat. Place the plank(s) 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(s) and bake for 12-18 minutes or until 145 degrees and you can flake it with a fork.
- Slice or wedge lemon.
- Risotto is al dente and can be finished cooking several ways. With any of these methods you need to add water or broth, around a half cup for 2 person kits and around a cup for 4 person kits:
- In a sauce pan on the stovetop over medium low heat stirring often and gradually adding the additional liquid.
- It can be heated in the oven, add liquid then recover. Put it in at the same time as the the cedar plank. Stir halfway through.
- In a covered microwave safe dish, stirring every 60 seconds until 165 degrees. Add a couple tablespoons of liquid before heating and adding more each time you stir.
- Slice or dice pear.
- Drizzle or toss as much dressing as desired with salad, pear and nuts.
- Divide salmon and risotto onto dinner plates. Garnish salmon with lemon and piccalilli as desired. Serve salad in separate plates or bowls.
- Serve salad on separate plates or in bowls.