Cedar-planked salmon with pickled fennel salad and horseradish cream

BT Toronto | posted Tuesday, May 17th, 2016

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This tasty dish can be made in under one hour, making it a perfect summer barbecue meal for your hungry guests.

Prep: 30 minutes
Grilling time: 15 to 20 minutes
Makes: 4 servings

Ingredients:

Kosher salt

½ large fennel bulb, cored and cut into 1-inch strips

½ small head radicchio, cored and cut into 2-inch strips

2 tablespoons prepared horseradish

1½ teaspoons finely chopped fresh dill

½ cup crème fraîche or sour cream

Freshly ground black pepper

1 center-cut salmon fillet (with skin), about 2 pounds and 1 inch thick, pin bones removed

Extra-virgin olive oil

1 small bunch watercress, torn into small sprigs

Pickling Liquid

1 cup dry white wine or vermouth

¾ cup white wine vinegar

2 tablespoons granulated sugar

2 teaspoons fennel seed

8 juniper berries

2 small garlic cloves, crushed

Method: 

1. Soak the cedar plank in water for at least 1 hour.
2. In a small, nonreactive saucepan combine the pickling liquid ingredients, including 2½ tablespoons salt.
3. Bring to a boil over medium heat on the stove, add the fennel strips, and simmer until tender but not mushy, 3 to 4 minutes.
4. Using a slotted spoon, transfer the fennel strips to paper towels to dry.
5. Add the radicchio to the simmering pickling liquid and cook for 1½ minutes only, just until wilted. Using a slotted spoon, transfer the radicchio to paper towels to dry.
6. Whisk the horseradish, dill, and crème fraîche, and season lightly with salt and generously with pepper.
7. Prepare the grill for direct cooking over medium heat (350° to 450°F).
8. Cut the salmon fillet into four equal portions, cutting down to, but not all the way through the skin.
9.  Brush the salmon with oil and season evenly with salt and pepper.
10. Drain the cedar plank.
11. Place it over direct medium heat and close the lid. When the plank begins to smoke and char, turn it over. Place the salmon, skin side down, on the plank. Grill over direct medium heat, with the lid closed, until cooked to your desired doneness, 15 to 20 minutes for medium rare.
12. Carefully transfer the fillet on the plank to a heatproof surface. Slide a spatula between the skin and flesh and transfer individual portions of the salmon to serving plates.
13. In a bowl combine the pickled vegetables, watercress, and 1½ tablespoons oil and toss gently until evenly coated. Serve the salmon warm with the salad and horseradish cream.

Courtesy Michael P. Clive, Webers