Cedar-Planked Salmon with Wild Mushroom Sauté

Name: Cedar-Planked Salmon with Wild Mushroom Sauté
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz Salmon fillets; 1 tbsp Olive oil; 1 (zested and juiced) Lemon; 2 tbsp fresh, chopped Dill; 1/4 cup White wine; 8 oz cremini Mushrooms; 1/2, finely diced Shallot; 2 cloves, minced Garlic; 2 tbsp Butter; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 tbsp, chopped Parsley

Fresh salmon fillets grilled on cedar planks and served with a savory mushroom sauce made from local foraged mushrooms and herbs.

Cuisine: American

Category: Grilling

Prep: 20 minutes. Cook: 20 minutes.

Serves 2.

Ingredients

12 oz Salmon fillets
1 tbsp Olive oil
1 (zested and juiced) Lemon
2 tbsp fresh, chopped Dill
1/4 cup White wine
8 oz cremini Mushrooms
1/2, finely diced Shallot
2 cloves, minced Garlic
2 tbsp Butter
1/2 tsp Salt
1/4 tsp Black pepper
1 tbsp, chopped Parsley

Instructions

Step 1: Pat 12 oz salmon fillets dry with paper towels. Rub with 1 tbsp olive oil, then season with 1/4 tsp salt and 1/8 tsp black pepper. Place skin-side down on a soaked cedar plank.
Step 2: Heat a large skillet over medium heat. Melt 1 tbsp butter, then add 8 oz cremini mushrooms, 1/2 finely diced shallot, and 2 minced garlic cloves. Sauté for 5 minutes until mushrooms are golden and shallot is soft.
Step 3: Add 1/4 cup white wine and cook until reduced by half (about 2 minutes), then stir in 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tbsp fresh dill, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 1 minute.
Step 4: Stir in 1 tbsp butter and 1 tbsp chopped parsley. Remove from heat and set aside.
Step 5: Preheat grill to 375°F. Place the cedar plank with salmon on the grill and cook for 12-15 minutes until internal temperature reaches 145°F. Slice and serve with mushroom sauce.