3 lbs. salmon fillet

1 Tbsp. salt

1 tsp. ground black pepper

Cedar planks, soaked overnight, 2 per portion

Place cedar plans on a sheet pain in the oven and set the oven to 350, allowing the plant to preheat in the oven.

Clean, dry and trim the salmon to remove any remaining belly bones or pin bones. Cut the salmon into 8 equal pieces and then season with salt and pepper.

Once the oven and planks are hot, place the salmon on the planks in the oven and bake until salmon is just cooked through, about 10 to 15 minutes.

Sorrel Salsa Verde

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3 cups sorrel 3 oz. Italian parsley 1 Tbsp. garlic, finely chopped 1 anchovy filet, rinsed in water 1/2 tsp. capers, drained 3/4 cup pure olive oil 1/2 tsp. lemon zest 1 Tbsp. lemon juice Salt and ground black pepper to taste

Clean and trim stems from fresh sorrel leaves, place in blender. Rinse and pick Italian parsley leaves with small tender stems, and add to the blender.

All the garlic, anchovy and capers. And the pure olive oil, just enough to start the blending process. Add the lemon zest and juice, then add the remaining olive oil into the mixture while blending to emulsify. Continue blending until all the olive oil is incorporated and the sauce base is well mixed.

Season with salt and black pepper and adjust thickness. Strain the sauce to achieve a smooth consistency.

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