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Seafood alternatives: Halibut, Swordfish, Striped Bass
Any relatively firm fish fillet or steak can be baked on a plank; it should be at least 1/2 inch thick for the best results. Avoid very soft or thin fillets, such as sole. Leave the skin on a salmon for baking, then remove it before serving. Caramelized Onions and boiled new potatoes make a great addition to the salmon.Brush the surface of the plank with about 1 tablespoon of olive oil. Put the plank in a cold oven and preheat at 350° F for 15 minutes to warm the plank. Meanwhile, remove any pin bones from the salmon. Brush each side of the fish with about 1/2 tablespoon of the olive oil and season lightly with salt and pepper.
Take the plank from the oven with hot pads and arrange the salmon, skin side down, on the hot plank. Return the plank to the oven and cook until the fish is just opaque through the thickest part (an instant-read thermometer should register 140° F), about 25 minutes. (The long baking time is necessary because the plank absorbs more heat than a baking dish.)
Garnish the plank with herbs and lemon wedges and surround the salmon with boiled new potatoes (extra potatoes can be served alongside from a bowl). Serve the salmon from the plank at the table with
Caramelized Onions and a choice of Herb Butters alongside.
Servings Per Recipe: 8