From the Chronicle Kitchen
Seasons in the Wine Country
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Cedar Roasted Salmon with Tomato Endive Salad
Cooking the salmon fillets over cedar planks keeps the fish very moist while giving it a fresh, fir forest fragrance and earthy, wood-smoke allure. The refreshing crunch of the endive contrasts with the soft tomatoes and the citrus and mustard vinaigrette cuts through the richness of the salmon.
Adapted from a recipe taught by Chef Lars Kronmark in CIA Greystone’s Charcuterie, Smokehouse, and Condiment Workshop professional development class.
An oaky Chardonnay with plenty of acid complements the woody notes you get from the cedar but is also bright enough to hold up to the salad.
2 prepared cedar planks (follow instructions provided by manufacturer)
3 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
3 tablespoons honey
1/4 cup extra-virgin olive oil
6 salmon fillets (about 6 ounces each), skin and bones removed, wild if available
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon minced garlic
2 tablespoons minced fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, or as needed
1/4 teaspoon freshly ground black pepper, or as needed
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 cups halved cherry tomatoes
3 Belgium endive (about 2 to 3 ounces each), thinly sliced
2 cups frisée or watercress leaves
1. For the fish: Prepare two cedar planks.
2. In a bowl, combine the lemon juice, mustard, honey, and olive oil. Add the fillets to the marinade, coating both sides, and marinate for 20 minutes in the refrigerator.
3. Cook the salmon according to directions that come with plank, about 20 minutes.
4. While the salmon is cooking, start the salad. In a medium bowl, whisk together the lemon juice, vinegar, garlic, and basil. Allow the mixture to sit for 10 minutes. Whisk in the olive oil and season with the salt and pepper. Stir in the parsley. Place the cherry tomatoes, endive, and frisée in a medium bowl.
5. Just before the fish is ready, toss the salad with half of vinaigrette and add more as needed.
6. Carefully remove the salmon from the plank, place on a serving plate, and spoon a generous cup of the salad over each salmon fillet. Serve immediately.
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