Cedar Plank Salmon with Meyer Lemon Compound Butter
Recipe by the Clif Family Culinary Team Yield: 2-4 servingsINGREDIENTS:
1 (8”x15”) untreated cedar plank for grilling (found in most hardware stores in the grilling section) 1 (2-3 lb) salmon fillet, skin and pin bones removed 6 oz unsalted butter, softened 1 Tbsp fresh dill, chopped 1 shallot, finely minced 2 Tbsp white wine vinegar 4 Tbsp Clif Family Organic Meyer Lemon Marmalade Pinch ground black pepper 2 tsp salt (plus extra to taste)DIRECTIONS:
First, soak the cedar plank in water overnight to prevent it from burning on the grill.
Preheat the grill to 400°F (high heat).
In a mixing bowl or stand mixer, combine softened butter, fresh dill, Clif Family Organic Meyer Lemon Marmalade, minced shallot, 2 tsp salt, and white wine vinegar. Mix until the ingredients are fully incorporated.
Next, season the salmon fillet lightly with salt and a pinch of ground black pepper. Coat the salmon with about two-thirds of the compound butter mixture, spreading it evenly over the fillet.
Place the cedar plank directly on the grill until it starts smoking. Using tongs or heat-resistant gloves, carefully move the cedar plank to your workstation. Slather the remaining compound butter directly onto the cedar plank, then place the salmon fillet on top of the buttered plank.
Now, transfer the cedar plank with the salmon back onto the grill. Cover the grill and cook the salmon for about 8-10 minutes, or until the flesh is firm and slightly flaky.
TIP: Turn off the burner directly under the plank to prevent butter from dripping onto the flames. If using a charcoal grill, move the coals to one side.
Remove the salmon from the grill, cut into desired portions, and serve.
SUGGESTED WINE PAIRINGS:
Clif Family Napa Valley Sauvignon Blanc Clif Family Sonoma Valley Grenache
