Planning for dinner on a rainy day usually goes something like this...what's in the fridge that might go together? I've planked salmon many different ways, usually bringing together lemon, capers, mayo concoctions with dill or garlic. Been there done that....the fridge must hold some potential tasty topping for the salmon. Aha, leftover goat's milk cheese. That's better than mayo. Got some fresh Rosemary and a quick check of the pantry finds some pine nuts. A little lemon squeeze and we should be good to go.
Soak a cedar plank in cold water for at least one hour. With a half hour to go light ole Louie the Green Egg and get it stabilized at about 350 degrees.
Roll the goats cheese in finely chopped fresh rosemary and then slice it about 1/4 inch thick. You should end up with 1/4" thick strips about 1" wide.
Heat up a skillet on medium high, dry no oil, and drop some pine nuts in the pan. Shake these around until they are golden brown. Rough chop the pine nuts.
Assembly:
Put the salmon on the plank, folding in any thin parts so you have a fairly consistent thickness all around. Place your strips of rosemary goat's cheese down the centre of each filet, and press in the chopped, roasted pine nuts. Squeeze the juice from 1/2 a lemon over top and you're ready to bake on your BBQ or Egg.
I had one large filet that I halved. This took about 25-30 minutes to bake through to 145 degrees. It's up to you, however even though 145 degrees is recommended I would pull it off at around 130 degrees and allow it to rest for 5 minutes before serving. The last 25 degrees happens very fast and it is easy to overlook your salmon.
Enjoy, we did ;)
Rog, Shell and Louie
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