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Cedar-Planked Salmon with Orange-Pistachio Crust
Used with permission from the British Columbia Seasonal Cookbook
BC Seasonal Cookbook
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Cedar-Planked Salmon with Orange-Pistachio Crust:
4 to 6 (8 oz [250 g] ) skin-on salmon fillets, any species
1 cup (250 mL) unsalted, shelled pistachios, chopped
2⁄3 cup (150 mL) panko
2 Tbsp (30 mL) olive oil
1 Tbsp (15 mL) fresh dill, chopped
2 tsp (10 mL) Dijon mustard
zest from 1 orange
1⁄4 cup (60 mL) orange juice
2 cedar planks (see tip below)
sea salt and pepper to taste
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Piquant Cream Dill Sauce:
- 1 Cup (250 ml) sour cream
- 3 Tbsp (45ml) mayonnaise
- 1/4 cup (60ml) fresh dill, finley chopped
- 1 to 2 Tbsp (15 to 30 ml) drained capers, finley chopped
- 1 jalapeno pepper, seeds and membranes removed, finely chopped
- 1 Green Onion, white and green parts finely chopped
- 1 tsp (5ml) fresh lemon juice
- Sea salt and freshly ground pepper to taste
- Combine all the spices together in a bowl
- Refrigerate sauce for several hours before you serve salmon, so flavours can come together
Abundant year-round and easily harvested along spawning routes, salmon are traditionally key resources for West Coast First Nations. Equally abundant and important were the cedar trees on the coast. It made sense for the First Nations people to cook their freshly caught salmon on easily split cedar planks. They filleted the salmon and cooked it skin-side down, secured to the plank with saplings. The plank was then propped at an angle above the fire, thus perfuming the meat with a delicate, smoky flavour. Home cooks can still use this traditional preparation today. Just remember, always use wild salmon and be sure to soak the cedar plank for at least two hours before cooking.
Preheat grill to medium-high. Mix pistachios and panko together—it works especially well to pulse them together in a food processor. Place on a plate and set aside.
Mix oil, dill, mustard, zest and orange juice to form a paste. Spread paste evenly on flesh side of each salmon fillet, then dip in pistachio and panko mixture. As they are crusted, lay the fillets skin-side down on prepared planks. Season crust with sea salt and freshly ground pepper. Place planks on grill, close lid and cook 12 to 15 minutes.
Tip: Purchase untreated cedar planks, 1 inch (2.5 cm) thick, 8 inches (20 cm) wide and 12 inches (30 cm) long, from your local lumberyard or gourmet shop or via the Internet. The planks must be soaked in water for a minimum of 2 hours, but 4 to 6 hours is best. Drain and pat dry; brush with oil before using. They can often be cleaned and reused several times.
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