Ensure the cedar plank has been soaking overnight in cold water. This will prevent the wood from burning.
Pin bone the salmon and trim away any excess fat.
Double line a tray with cling film. Place the salmon fillet skin side down onto the tray.
Mix the ingredients for the marinade together in a small bowl and rub into the salmon. Wrap tightly with the cling film and marinate in the fridge for 30 minutes.
When ready to cook, unwrap the salmon and place skin side down onto the soaked cedar board.
Place in the oven at 200°c for 12-14 minutes until the salmon is just cooked. Alternative you could cook in the centre of a barbecue on indirect heat (grill) and cook for approximately 20 minutes, checking the salmon after about 15 minutes. The fish is cooked when the flesh is uniformly pink in the centre.
For the cracked egg and capers: place all ingredients into a blender and pulse until coarse or chop by hand as fine as you like it.
For the butter sauce: sweat the shallots and parsley stalks until soft.
Add the white wine and reduce right down until you get a sticky consistency, the liquid should ‘hug’ the shallots.
Add the cream and balsamic and slowly whisk in the butter.
Blitz with a hand blender until fully incorporated then pass through a fine sieve.
To make the dill oil: put the ingredients into a blender and blitz for about 8 minutes until smooth.
Pass through a fine sieve or hang in a muslin cloth. Season to taste.
Serve your Cedar Plank Salmon, Butter Sauce, Cracked Egg and Capers and garnish with fresh dill.
Ensure the cedar plank has been soaking overnight in cold water. This will prevent the wood from burning.
Pin bone the salmon and trim away any excess fat.
Double line a tray with cling film. Place the salmon fillet skin side down onto the tray.
Mix the ingredients for the marinade together in a small bowl and rub into the salmon. Wrap tightly with the cling film and marinate in the fridge for 30 minutes.
When ready to cook, unwrap the salmon and place skin side down onto the soaked cedar board.
Place in the oven at 200°c for 12-14 minutes until the salmon is just cooked. Alternative you could cook in the centre of a barbecue on indirect heat (grill) and cook for approximately 20 minutes, checking the salmon after about 15 minutes. The fish is cooked when the flesh is uniformly pink in the centre.
For the cracked egg and capers: place all ingredients into a blender and pulse until coarse or chop by hand as fine as you like it.
For the butter sauce: sweat the shallots and parsley stalks until soft.
Add the white wine and reduce right down until you get a sticky consistency, the liquid should ‘hug’ the shallots.
Add the cream and balsamic and slowly whisk in the butter.
Blitz with a hand blender until fully incorporated then pass through a fine sieve.
To make the dill oil: put the ingredients into a blender and blitz for about 8 minutes until smooth.
Pass through a fine sieve or hang in a muslin cloth. Season to taste.
Serve your Cedar Plank Salmon, Butter Sauce, Cracked Egg and Capers and garnish with fresh dill.
