[private]Created by:Chef Keith Snow
Active Time:45 minutes
Total Time:1 hour
Recommended Beverage:Pinot Gris
The unique flavors of cedar are infused in to the salmon as it cooks, that is why this dish is so popular. We pair the salmon here with the sweet, fruity notes of the sun-dried tomato to give contrast, so next time your at the hardware store pick up some cedar planks and give this one a try.
2 lbs salmon
6 pieces cedar planks soaked
6 sprigs rosemary chopped
4 medium shallots sliced
1/2 c brown sugar
3 large eggwhites
3 lemons zest
1/4 cup Kosar salt
FOR THE PESTO
2 cups sun-dried tomatoes in oil
1 cup basil 1/2
1/2 cup almonds 3
3 cloves garlic chopped
1/2 c extra virgin olive oil
1/2 cup Parmesan cheese grated
1. In a bowl whisk the egg whites together with the salt, sugar, rosemary, shallots and lemon zest. What you’re looking for is a paste to top the salmon.
2. Place the salmon on the now soaked planks of wood. Coat the salmon in the salt and sugar paste (this will be removed after cooking).
3. Place the salmon over a grill heated to medium; (your hand 5 inches above the coals for 5 seconds before having to remove them)
4. Allow the salmon to cook for about 30 minutes (depending on the size of the fish.) you may want to use an internal thermometer the temperature should read no more than 135-degrees.
5. After taking the salmon from the grill, remove the salt crust and brush off any excess.
6. While the salmon is cooking make the pesto by adding all of the ingredients to the bowl of a food processor fitted with a blade.
7. Pulse the ingredients until a paste is formed (Since all sun-dried tomatoes are different, using more or less oil may be necessary or replace some of the oil with water).
8. A thinner pesto sauce is best for this dish so you can pour it over the salmon.[/private]