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Salmon: Plank-Roasted Salmon with Rosemary-Mustard Vinaigrette

Source of Recipe


From "The Arrows Cookbook"



List of Ingredients



• -- For the Vinaigrette --
  
• ¼ cup Worcestershire sauce
  
• 3 Tbsp balsamic vinegar
  
• 3 Tbsp soy sauce
  
• 3 Tbsp whole-grain mustard
  
• 2 Tbsp brown sugar
  
• 1 tsp finely chopped rosemary leaves
  
• 1 tsp kosher salt
  
• 1 tsp freshly ground black pepper
  
• ¼ cup olive oil
  
• .
  
• -- For the Salmon --
  
• 1 cedar board large enough to hold 6 salmon fillets *
  
• 4 Tbsp olive oil
  
• 6 skinless salmon fillets (6 to 7 ounces each)
  
• 6 rosemary sprigs
  
• Kosher salt
  
• Freshly ground black pepper
  






Instructions



1. Make the vinaigrette:
   In a medium bowl, mix together the Worcestershire, vinegar, soy sauce, mustard, sugar, rosemary, salt and pepper. Gradually whisk in the olive oil. The vinaigrette will keep covered in the refrigerator for up to 3 days.
   
   
2. Prepare the salmon:
   Brush one side of the board with 2 tablespoons of the olive oil and let it sit overnight.
   
   
3. Arrange a rack in the center of the oven and preheat the oven to 450° F. Place a large rimmed baking sheet underneath the center rack to catch the salmon drippings.
   
   
4. Lay the salmon fillets, skinned side down, on the plank. Tuck a sprig of rosemary under each fillet. Lightly brush the salmon with the remaining 2 tablespoons olive oil and sprinkle with salt and pepper.
   
   
5. Place the board in the oven for 10 minutes. To make sure the fish is cooked properly, lightly squeeze the fillet with your finger; it should feel firm and just start to give way. Carefully remove the board from the oven. With a metal spatula, transfer the salmon fillets to warm plates. Whisk the vinaigrette briefly to recombine, and spoon some of it over each fillet. Serve at once.
   
   Serves 6
   
   






Final Comments


* "Plank-roasting in your home is simple and infuses the salmon with a complex woody flavor, similar to the way oak barrels add flavor to wine. At your local lumberyard or home center, select a piece of 1- x 8-inch or 1- x 6-inch cedar just long enough to fit inside your oven. (The salmon fillets will be laid out in a row on this board.) About 20 inches long should work, but measure your oven to be sure. Make sure that the wood has not been primed or treated with any chemicals."