Cedar-Plank Sockeye Salmon With Hazelnut Vinaigrette Recipe

Name: Cedar-Plank Sockeye Salmon With Hazelnut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons white wine vinegar; 1 tablespoon shallots, minced; 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons honey; 1/2 teaspoon freshly squeezed lemon juice; 1/3 cup hazelnut oil; 1/4 cup canola or other vegetable oil; 1 tablespoon hazelnuts, finely chopped; 1 tablespoon flat-leaf parsley, chopped; Kosher salt and freshly ground black pepper; 1 2-pound sockeye salmon fillet skin-on; 1/2 tablespoons extra virgin olive oil; 1/2 teaspoons fish seasoning or rub

Servings: persons

2 tablespoons white wine vinegar
1 tablespoon shallots, minced
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1/2 teaspoon freshly squeezed lemon juice
1/3 cup hazelnut oil
1/4 cup canola or other vegetable oil
1 tablespoon hazelnuts, finely chopped
1 tablespoon flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
1 2-pound sockeye salmon fillet skin-on
1/2 tablespoons extra virgin olive oil
1/2 teaspoons fish seasoning or rub

1
Soak the grilling plank in water to cover for 2 hours, keeping it immersed.
2
(Setting a can of beans on the plank works well.)
3
Next, preheat a gas grill to medium-low heat.
4
To make the vinaigrette, in a food processor or blender, whirl the vinegar, shallots, mustard, honey, and lemon juice until smooth.
5
With the motor running, slowly add the oils, processing until well combined, then transfer the mixture to a small bowl.
6
Whisk in the hazelnuts and parsley and salt and pepper to taste.
7
Brush the salmon with the oil and sprinkle with the seasoning.
8
Place the fillet on the plank, skin side down, and put the plank in the center of the grill.
9
Cover and cook on the grill until just cooked through, with the lid closed, about 10 to 15 minutes, or until the internal temperature reads 135 degrees F on an instant-read thermometer.
10
Serve right on the plank, with the vinaigrette drizzled on top.
11
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388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons white wine vinegar, 1 tablespoon shallots, minced, 1 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons honey, and more.

Yes, Cedar-Plank Sockeye Salmon With Hazelnut Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cedar-Plank Sockeye Salmon With Hazelnut Vinaigrette

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