Planked Salmon with Basil-Chive Butter
NapaStyle : Episode FLNST-110
Cooking fish on a cedar plank is an old Native American technique. As the planks get hot, the aromatic oils are released and permeate the fish. You can find untreated cedar shingles or shims at lumberyards, or ask to have a 1 by 6 feet cut into 2 foot-long lengths. Soak the planks for at least 12 hours to prevent flare-ups, weighting the boards to keep them from floating.
Ingredients:
Serves 4
3/4-tsp. sea salt, preferably Gray salt
1/4-tsp. freshly ground black pepper
1/4-tsp. dry mustard
4 salmon fillets, 6 oz. each, skinned
1 Tbs. unsalted butter, melted
2 untreated cedar planks, each about 5 by 12 inches, soaked in water to cover for at least 12 hours
extra-virgin olive oil for oiling the planks
4 Tbs. Basil-Chive Butter, room temperature
Directions:
- Preheat the broiler.
- In a small bowl or cup, mix the salt, pepper, and dry mustard.
- Brush the top of the salmon fillets (not the skinned side) with the melted butter.
- Season both sides with the spice mixture.
- Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes.
- With tongs, carefully remove the planks from the oven.
Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skinned side down.
Return the planks to the broiler and cook the fish until it is done to your taste, about 6 minutes for medium.
Remove the fillets to a platter or serve directly from the planks.
Top each fillet with 1 tablespoon of the Basil-Chive Butter, spreading it so that it melts evenly over the salmon. Serve immediately.
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