Cedar-Planked Salmon With Soft Corn Pudding – a delicious recipe with salt, freshly ground black pepper, dry mustard, salmon, unsalted butter, cedar shingles. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Mix together salt, pepper and mustard.
2
Brush tops of fillets with a little butter and sprinkle both sides with dry mustard mixture.
3
Preheat the broiler.
4
Soak the shingles in cold water for 5 to 10 minutes, then put them under the hot broiler 4 to 5 inches from the heat source for 2 to 3 minutes until browned on one side.
5
Carefully take the shingles from the broiler.
6
Immediately, so that the shingles do not cool, lay two fillets on the browned side of each shingle.
7
Return the shingles to the broiler and cook the fish for about five minutes.
8
Take the shingles from the broiler and lift the salmon from them.
9
Place three to four tablespoons of soft corn pudding on a plate.
10
Top with salmon fillet and spoon vinaigrette over the top.
337
kcal
Calories
17
g
Fat
23
g
Carbs
24
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon dry mustard, 4 6-ounce salmon fillets, skinned and boned, and more.
Yes, Cedar-Planked Salmon With Soft Corn Pudding 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.
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