Cedar Plank Salmon with a Horseradish Dill Sauce
The recipe Cedar Plank Salmon with a Horseradish Dill Sauce can be made in roughly 20 minutes. For $4.44 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 369 calories, 35g of protein, and 22g of fat per serving. This recipe serves 4. This recipe is liked by 101 foodies and cooks. If you have salmon fillets, dill, sour cream, and a few other ingredients on hand, you can make it. Plenty of people really liked this main course. It is brought to you by Table. Overall, this recipe earns a super spoonacular score of 97%. Try Cedar Plank Salmon with Blackberry Sauce, Cedar Plank Salmon With Ginger Sauce, and Cedar Plank Salmon Parmesan with Asian Reduction Sauce over Sauteed Julienned Vegetables for similar recipes.
Servings: 4
Cooking duration: 20 minutes
Ingredients:
2 cedar planks
2 bunches baby dill, finely chopped
1 tbsp prepared horseradish, more to taste
juice of 1 lemon
1 lemon, sliced
4 6 oz. salmon fillets
salt and pepper, to taste
1 large shallot, diced
1 cup sour cream
Equipment:
grill
bowl
Cooking instruction summary:
Soak the cedar planks in water for two hours, then pat dry.Heat the grill over medium-high heat. While the grill is warming up, prepare the salmon. Add a generous sprinkle of salt and pepper to the salmon. Cover with a few slices of lemon and a sprig of dill. Set aside.Add the wet cedar planks to the grill, away from any flames. Once the planks are hot, flip the planks over and add the salmon, skin-side-down. Cover and grill until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare (USDA recommends a safe internal temperature of 145 degrees Fahrenheit). Serve with a drizzle of horseradish dill sauce.In a small bowl, mix all of the ingredients together. Refrigerate until ready for use.
Step by step:
1. Soak the cedar planks in water for two hours, then pat dry.
2. Heat the grill over medium-high heat. While the grill is warming up, prepare the salmon.
3. Add a generous sprinkle of salt and pepper to the salmon. Cover with a few slices of lemon and a sprig of dill. Set aside.
4. Add the wet cedar planks to the grill, away from any flames. Once the planks are hot, flip the planks over and add the salmon, skin-side-down. Cover and grill until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare (USDA recommends a safe internal temperature of 145 degrees Fahrenheit).
5. Serve with a drizzle of horseradish dill sauce.In a small bowl, mix all of the ingredients together. Refrigerate until ready for use.
Nutrition Information:
covered percent of daily need
