Okay want to know what my favorite recipe is? My girlfriend Mae gave me this recipe after she served it to us at a birthday luncheon. We oohed and aahed at how beautiful and delicious the entrée was: Cedar planked side of Salmon with Chive oil.

I love to smell the aroma of sweet toasting cedar and rosemary as it wafts through the house. And I promise I can make this start to finish in less than 1 hour. It is not only amazing to taste but it is equally beautiful to present.

This recipe will serve 8-10 but can easily be cut in half for 4.

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Ingredients:
1 skin-on filet of salmon about 3/4 inch thick (make sure the pin bones have been removed)
1 lemon
1/4 cup of fresh rosemary sprigs

Seasoning Mix:
1 lemon
1 tablespoon fresh rosemary
finely ground sea salt

1 untreated cedar plank, about 18 by 7 inches, submerged in water for 1 hour
extra virgin olive oil for brushing and drizzling

Chive Oil:
1 cup finely chopped fresh chives
1 cup olive oil

Directions:
Place the soaked, towel dried and olive oil rubbed cedar plank in a cold oven and then heat it to 400 degrees.

Cut the salmon crosswise in sections about 2 inches apart to create individual portions.

Cut the lemon crosswise into thin slices. Remove the seeds from the slices and then cut in half creating half-moons. Insert a piece of lemon and a rosemary sprig into each crosswise cut in the salmon to mark the individual portions.

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Make the seasoning mix: using a zester or vegetable peeler, remove the zest from the lemon. (Save the lemon for another use.) On a cutting board finely chop together the lemon zest and rosemary and place in a small bowl or cup. Add 1 tablespoon sea salt and mix well. Sprinkle the seasoning mix over the top of the salmon, spreading more on the thicker head end than the tail end.

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Remove the plank from the oven and roast the salmon until medium-rare when tested with the tip of a knife. About 25 minutes. If you prefer, you can cook the salmon longer to desired doneness.

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Meanwhile, make the chive oil: In a blender, combine all the ingredients and pureé until very smooth. Strain the mixture through a fine mesh sieve placed over a bowl. Discard the solids. You should have 2/3 cup of chive oil.

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Remove the salmon from the oven and serve warm or at room temperature with the chive oil.
The platter is the plank!