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How to Make Flan
Peruvian Arroz con Pollo
Planked Salmon Platter
planked salmon platter
untreated cedar plank, 12x6 inches
salmon fillet, about 1 inch thick (1 lb)
tablespoons mayonnaise or salad dressing
teaspoons Dijon mustard
teaspoon grated lemon peel
cup sour cream
teaspoon chopped fresh or 1/2 teaspoon dried dill weed
jar (3 1/2 oz) small capers, drained
cup spicy brown mustard
hard-cooked eggs, finely chopped
cup thinly sliced cucumber
slices cocktail rye bread
Soak cedar plank in water 1 to 2 hours.
Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. Place salmon, skin side down, on plank. In small bowl, mix mayonnaise, mustard and lemon peel. Brush generously over salmon.
Place plank with salmon on grill for indirect cooking. Cover grill; cook over medium heat 25 to 30 minutes or until salmon flakes easily with fork.
Remove salmon from plank to platter, using large spatula, or leave salmon on plank and place on large wood cutting board or platter.
In small bowl, mix sour cream and dill weed. Place remaining accompaniments except bread in individual small bowls. Place sour cream mixture and remaining accompaniments around salmon. Serve salmon and accompaniments with bread.
Cedar planks can be purchased at home improvement stores. A 6-inch-wide, 6-foot-long untreated plank will give you 6 (1-foot) reusable planks for grilling.
Experiment by serving with different breads. Cocktail bread, for instance, is also sold in pumpernickel flavor.
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2009 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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