Ingredients
- For the Salmon:
- 2 untreated Oak planks (or Cedar), each about 5 by 12-inches, soaked in red wine (or water) to cover for at least 2 hours (see link below for planks we used)
- olive oil
- 4 salmon fillets, 8-ounces each
- brown sugar
- smoked paprika
- fresh orange zest
- kosher salt and freshly ground black pepper, to taste
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- For the Hollandaise Sauce:
- 2 organic egg yolks
- ½ cups warm clarified butter
- 1 Tbsp lemon juice
- 1 tsp dried dill
- kosher salt and freshly ground black pepper, to taste
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- For the Asparagus:
- 20 spears of green asparagus
- zest of one lemon
- olive oil, to drizzle
- kosher salt and fresh ground black pepper to taste
Description
In A Spring Time Mood? We Usually Use Cedar For Grilling Salmon But Came Across Red Wine Soaked Oak Planks At A Wine Shop. We Loved The Subtle And Interesting Delicious Flavor They Imparted Into The Grilled Salmon :-)
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