Cedar-planked Salmon with Wilted Greens and Toasted Pumpkin Seed Vinaigrette
Cedar-planked salmon combines a North American cooking technique with modern presentation and seasoning, and has been a signature dish at An American Place since it opened more than a decade ago. The cedar really does add to the flavor, but you also could broil the fish without it. The vinaigrette may be made 1 day in advance and refrigerated. Let it come to room temperature and shake it well before serving.
Ingredients
- Toasted Pumpkin Seed Vinaigrette
- Apple Cider - 1/2 cup
- Pumpkin Puree - 2 tablespoons
- Pumpkin Seeds - 4 tablespoons, toasted
- Rice Wine Vinegar - 1/4 cup, or apple cider vinegar
- Olive Oil - 3/4 cup
- Salt and freshly ground black pepper to taste
- Salmon
- Kosher salt - 1 teaspoon
- Freshly ground black pepper - 1/4 teaspoon
- Dry Mustard - 1/4 teaspoon
- Unsalted Butter - 2 tablespoons, melted
- Salmon fillets - four, 6-ounce, skinned and boned
- Shingles or Shims - 2 untreated, 5-by-12-inch 2 untreated 5-by-12-inch (available from lumber yards)
- Greens
- Olive Oil - 2 tablespoons
- Assorted Greens - 4 cups, such as dandelion, mustard, spinach, mizuna
- Garlic Clove - 1 small, minced
- Salt and freshly ground black pepper to taste
- Garnish
- Fresh Chives - 2 tablespoons, minced
- Pumpkin Seeds - 2 tablespoons, toasted
Instructions
To make the vinaigrette: Combine the cider, pumpkin puree, pumpkin seeds, vinegar, and olive oil in a blender or food processor and puree until smooth. Season with salt and freshly ground pepper and set aside.
To prepare the salmon: Mix the salt, pepper, and mustard together in a small bowl. Brush the top of each fillet with one fourth of the melted butter and sprinkle both sides of each fillet with the mustard mixture. Preheat the broiler and soak the cedar shingles or shims in cold water for 5 to 10 minutes. Place the shingles 4 to 5 inches from the heat until browned on one side. Carefully remove the wood from the broiler.
Immediately lay 2 salmon fillets on the browned side of each piece of wood. Return the wood to the broiler and cook the fish for 5 to 6 minutes, until it is mostly opaque but still slightly translucent in the center.
To prepare the greens: Heat the olive oil in a 12-inch saute pan or skillet over medium-high heat. Add the greens and cook, stirring constantly, just until wilted. Right before serving, add the garlic, salt, and pepper and toss.
To serve: Make a bed of wilted greens in the center of each plate and top with 1 salmon fillet. Spoon the vinaigrette around the fillet and sprinkle with the chives and pumpkin seeds.
