Monday, July 21, 2014

Cedar Plank Lemon Pepper Salmon with Dill Yogurt and Crispy Capers

If I had to choose one ingredient that I absolutely love, it would be lemons. They work perfectly in salad dressings, marinades, sauces, desserts...the list goes on. This weekend I was fortunate enough to be asked to judge a BBQ competition and the mystery category was salmon (woo!). We were served a wide variety of flavor combinations, but the other chefs and I agreed that the best way to serve salmon is simply seasoned so you can really taste the salmon itself. This recipe offers a good balance of smoky (cedar), zingy (lemon zest), salty (capers) and creamy (yogurt). Serve with brown rice and veggies for a balanced, heart-healthy meal!




1. Preheat grill to medium-high.
2. Place salmon (skin side down) on the cedar plank and top with lemon pepper, lemon zest and garlic. Drizzle with olive oil and place on the grill. Cover the grill and cook until salmon is cooked through, around 20-30 minutes.



3. Meanwhile, combine the yogurt ingredients in a small bowl. Set aside.

4. Pour 1/2 to 1-inch of canola oil in a small saucepan and turn heat to medium-high. Dry capers thoroughly on a paper towel. Working in 2 batches, fry the capers for 2 minutes, moving them around gently with a slotted spoon. Drain on paper towels and cool slightly. Transfer to a bowl.





5. Finish salmon with the juice of the remaining lemon half. Serve each portion with a dollop of yogurt and a sprinkle of crispy capers.



Cedar Plank Lemon Pepper Salmon with Dill Yogurt and Crispy Capers
Serves 4

All you need:
1 cedar plank, soaked in water for at least 1 hour
1-1/2 pounds fresh salmon
2 tablespoons lemon pepper seasoning
Zest of 1 lemon
3 garlic cloves, minced
2 tablespoons olive oil

Yogurt
1 cup plain Greek yogurt
2 tablespoons fresh dill
Juice of 1/2 lemon
Salt and pepper, to taste

1 (3 oz.) jar capers, drained
Canola oil, for frying

All you do:
1. Preheat grill to medium-high.
2. Place salmon (skin side down) on the cedar plank and top with lemon pepper, lemon zest and garlic. Drizzle with olive oil and place on the grill. Cover the grill and cook until salmon is cooked through, around 20-30 minutes.
3. Meanwhile, combine the yogurt ingredients in a small bowl. Set aside.
4. Pour 1/2 to 1-inch of canola oil in a small saucepan and turn heat to medium-high. Dry capers thoroughly on a paper towel. Working in 2 batches, fry the capers for 2 minutes, moving them around gently with a slotted spoon. Drain on paper towels and cool slightly. Transfer to a bowl.
5. Finish salmon with the juice of the remaining lemon half. Serve each portion with a dollop of yogurt and a sprinkle of crispy capers.

No comments:

Post a Comment