Cedar/ Alder Planked Wild Westcoast Sockeye Salmon with a Lemon, Fresh Dill, Mayonnaise, Chutney

Ingredients

1 Cedar or Alder wooden plank
1 sockeye filet/ 2#
Extra virgin olive oil
2-3 whole cloves garlic
Sea salt/fresh cracked pepper
(remove skin and pin bones from the salmon)

Sauce

100 ml mayonaisse
25 ml fresh dill, chopped
1 lemon, juiced
1-2 ml chili sauce
5 ml. Fresh ginger, minced

Method

• Preheat oven and cedar plank to 375º f
• Meanwhile in a saute pan heat a touch of olive oil, add whole garlic and sear all sides to a golden brown, remove from the heat and slice garlic medium fine.
• Season the salmon well and spike throughout with garlic, brush with the remaining olive oil in the pan
• Prepare the sauce; add all the ingredients in a bowl and blend. Spread the sauce evenly over the sockeye filet
• Place salmon onto the plank and put in oven
• Bake until the salmon has a soft to firm feel
• Depending on the depth of the filet approx. 15-20 minutes
• The salmon should easily flake into pieces
• Be careful not to over cook the salmon
  
  

Recipes created by Executive Chef Frank Abbinante