The Semicolons
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Salmon Steak On A Cedar Plank With Roasted Tomatillo Sauce And Chipotle Mashed Potatoes
- Yield: 4 Servings
- Level: Intermediate
Time
- Total: 2 hours 40 minutes
- Prep: 25 minutes
- Cook: 15 minutes
- Inactive: 2 hours
Ingredients
Roasted Tomatillo Sauce
- 8 Medium Tomatillos
- 4 Cloves Garlic
- 1 Small Red Onion
- 1 Canned Chipotle
- 1/4 Cup Cilantro Leaves
- 2 Teaspoons Honey
- 2 Tablespoons Olive Oil
- Salt
- Black Pepper
Chipotle Mashed Potatoes
- 6 Potatoes
- 4 Tablespoons Unsalted Butter
- 3/4 Cup Heavy Cream
- 1 Tablespoon Chipotle Puree
- 4 Cloves Garlic
- Salt
- Black Pepper
Salmon
- 4 (3" by 8") Untreated Cedar Shingles
- Vegetable Oil
- 4 8oz Salmon Fillets
- Salt
- Black Pepper
Preparation
Roasted Tomatillo Sauce
- Husk Tomatillos
- Peel Garlic
- Quarter Onion
Chipotle Mashed Potatoes
- Peel, Quarter, And Boil Potatoes
- Warm Heavy Cream
- Roast Garlic, Smash Into Paste
Salmon
- Soak Cedar Shingles In Water For 2 Hours
Directions
Roasted Tomatillo Sauce
- Preheat oven to 350° F (175° C).
- Rub tomatillos, garlic, and onion with olive oil.
- Place on a baking sheet and roast for 20 minutes, or until tomatillos are soft.
- Place all ingredients in a food processor and puree until smooth.
- Season with salt and pepper to taste.
Chipotle Mashed Potatoes
- Place potatoes in a large bowl, add butter, warm cream, chipotle puree, and garlic.
- Mash until smooth.
- Season with salt and pepper to taste.
Salmon
- Preheat grill to high.
- Preheat oven to 375° F (190° C)
- Remove shingles from water and brush with vegetable oil on both sides.
- Place on the grill and allow to heat through, about 10 minutes.
- Remove to a sheet pan.
- Season salmon with salt and pepper, then sear on all sides quickly.
- Place a salmon fillet on each shingle, place shingles on sheet pan, and cover with foil.
- Place in oven and cook until just done, about 5 to 8 minutes.