CEDAR PLANKED SALMON WITH SWEET MUSTARD VINAIGRETTE

Cedar Planked Salmon With Sweet Mustard Vinaigrette image

Provided by Galley Wench

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 cedar plank, unseasoned cooking plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
salt & freshly ground black pepper
4 tablespoons Dijon mustard
4 tablespoons brown sugar
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 small shallot, finely chopped
2 tablespoons honey
1/2 cup olive oil
salt & freshly ground black pepper

Steps:

At least 4 hours before, place the cedar plank in water to soak. Place a heavy object on it to submerge completely.
Vinaigrette:.
Whisk the vinegar, mustard, and shallot together in a medium bowl.
Gradually whisk in the honey, then the oil, until the dressing is emulsified.
Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.).
Salmon:.
Remove skin from salmon fillet.
Remove any remaining bones.
Rinse the salmon under cold running water and pat dry with paper towels.
Generously season the salmon with salt and pepper on both sides.
Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides.
Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
Set grill for indirect grilling and heat to medium-high.
Place the cedar plank in the center of the hot grate, away from the heat.
Cover the grill and cook until cooked through, around 20 to 30 minutes.
The internal temperature should read 135 degrees F.
Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.