Pepper Saffron Plank Salmon
4 - 4 x7 inch soaked cedar planks
4 salmon fillets (6 ounces each)
2 tablespoons olive oil
Salt and freshly ground pepper
Preheat grill. Remove the
planks from the water and place on the grill until
hot. Have ready 4 sheets of aluminum foil cut into
12 by 12-inch sheets. Remove the planks with tongs
and place 1 plank in the center of each piece of foil.
Brush the salmon on both sides with olive oil and season
with salt and pepper to taste. Wrap the aluminum around
the salmon, return to the grill and cook for approximately
10 minutes or to medium well done. Remove fillets from plank
and drizzle with sauce.
Yellow Pepper Saffron Sauce
2 yellow peppers, charred on the grill, seeded and coarsely
chopped
1/3 Cup rice wine vinegar
6 cloves garlic, coarsely chopped
Pinch of saffron threads
1 Tablespoon honey
1 Teaspoon Dijon mustard
3/4 cup pure olive oil
Salt and fresh ground pepper
In a blender or food processor,
combine the peppers, vinegar, garlic, saffron, honey, and
mustard and blend 30 seconds. With the motor running,
slowly add the oil until it emulsifies. Season to
taste with salt and pepper.
