Cedar-Planked Salmon with Cucumber-Dill Sauce
Looking for that “special something” entrée to add to your entertaining repertoire? Planking a salmon adds lush, smoky flavors and keeps it moist by protecting it from the flame. A refreshing cucumber-dill sauce offers a pleasing finish.
- Makes 12 servings (4 ounces each)
1. For sauce, in a medium bowl combine yogurt, cucumber, onions, lemon zest, lemon juice, dill and salt. Cover and chill until ready to serve.
2. Soak cedar plank in water at least 1 hour or overnight. When ready to grill, preheat grill to high heat.
3. Place cedar plank on hot grill, smooth-side down, for 10 minutes, being careful not to burn the plank. Carefully flip plank over and brush smooth side of the plank with 1 tablespoon of the olive oil. (Preheating the planks allows them to begin releasing smoke and flavor.)
4. Place salmon, skin-side down, on smooth side of cedar plank. Brush salmon with remaining 1 tablespoon olive oil. Top with lemon, lime and red onion slices. Sprinkle with salt and pepper.
5. Grill, covered, for 25 to 30 minutes or until fish flakes easily with a fork. Remove salmon from grill. Garnish with fresh dill sprigs, if desired.
6. To serve, cut into serving-size portions.
Quick Tip: Keep a spray bottle filled with water near the grill at all times. Flare-ups may occur.