Don’t let your summer go by without serving this delicious salmon
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Ingredients
- 1 untreated cedar plank
- 2 shallots, diced
- 10 cloves garlic, minced
- 3 Tbsp. snipped fresh dill
- 3 Tbsp. chopped fresh thyme
- 2 Tbsp. chopped fresh cilantro
- 2 Tbsp. grated lemon zest
- 3 Tbsp. fresh lemon juice
- 2 green onions, chopped
- 1 tsp. olive oil
- 3-4 lb. salmon filet
- salt and freshly ground pepper to taste
Cucumber Dill Sauce
- 1/4 English cucumber
- 1/4 tsp. salt
- 1 cup plain yogurt
- 1/2 cup sour cream
- 1 tsp. lemon juice
- pepper to taste
- 3 green onions, finely chopped, white part only
- 2 tsp. chopped dill or 1 tsp. dried
Instructions
- Soak cedar plank in water for several hours.
- In small glass bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest and juice, green onions and olive oil.
- Cover and place in refrigerator for at least 1 hour to allow flavours to get acquainted.
- Place salmon on cedar plank and sprinkle with salt and pepper. Cover with herb mixture. Set plank on barbecue and close lid. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
- To prepare Cucumber Dill Sauce: finely chop cucumber, toss with salt and let stand for 15 minutes.
- Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
- Drain water from cucumber and add to yogurt mixture.
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