Guys, I am pumped about today's Taste of Tuesday post! I've been wanting to try Jenna's Cedar Plank Salmon forever, but I never have because I don't have a ding dang grill. However, I recently discovered that some things taste absoulutely delightful when made in the oven instead of on a grill. Soooooo, I just took Jenna's original recipe and adapted it to fit my apartment lifestyle. Here's how I did it...
1/4 cup chardonnay
1/4 cup fresh dill, minced
zest of one lemon
juice of one lemon
1 tablespoon salt
1 1/2 teaspoons black pepper
for the salmon
1 large salmon filet (about 2 1/2 lbs)
1 lemon, thinly sliced
4 sprigs fresh rosemary
2 cedar planks, soaked in water for at least 30 minutes
Mix together the marinade ingredients and pour over the salmon. I used a pyrex baking dish, but you can use whatever container strikes your fancy. Stick that in the fridge for at least 30 minutes but preferably an hour. While your little fishy is marinating, preheat the oven to 325 degrees.
Once you're done with the marinating, place the salmon onto the cedar planks and top with the thinly sliced lemon and rosemary. Stick those in the oven for about 30 minutes, or until the salmon is pink and can be flaked with a fork.
Once your salmon is done, serve it up with a lemon and some rosemary. I also whipped up some roasted asparagus and mashed taters. This was good eatin'!
PS- I did not eat that entire piece of salmon by myself. This recipe serves about 4 or 5 people, but I just stuck the whole 1 1/4 lb piece on my plate because I felt like it.