New Recipes Planked Salmon, Potato Salad with Sea Asparagus and Fiddleheads - ★Cooking Recipes★

A tasty piece of fish on a potato-and-dill salad and asparagus, served up alongside a tomato, charred corn and avocado salad.
Directions for: Planked Salmon, Potato Salad with Sea Asparagus and Fiddleheads

Ingredients

Planked Salmon

1 cedar plank, soaked for 2-3 hours or overnight

4 Tbsp (60 mL) maple syrup

4 limes, zested and juiced

2 Tbsp ginger, minced

2 Tbsp (30 mL) soy sauce

4 (4 oz/114 g) centre-cut salmon fillets

1 tsp (5 mL) salt

1 lime, sliced into rounds

Potato Salad with Sea Asparagus and Fiddleheads

3 lb(s) (1.3 kg) fingerling potatoes

1 cup (250 mL) fiddleheads

2 Tbsp (30 mL) sea asparagus (or capers)

2 Tbsp (30 mL) mayonnaise

2 Tbsp (30 mL) sour cream

2 Tbsp (30 mL) grainy mustard

1 Tbsp (15 mL) dill, chopped

1 Tbsp (15 mL) parsley, chopped

1 Tbsp (15 mL) white vinegar

1 Tbsp (15 mL) dill pickle, chopped

2 tsp (10 mL) salt

Freshly cracked black pepper, to taste

Tomato Charred Corn and Avocado Salad

2 large heirloom tomatoes, sliced

2 ripe avocados, sliced

2 corn on the cob, charred and kernels removed

3 cups (750 mL) arugula

2 Tbsp (30 mL) olive oil

Salt and pepper, to taste

Directions

Planked Salmon

1. Preheat grill to medium.

2. Mix, maple syrup, lime juice, zest, ginger and soy sauce in a bowl and whisk.

3. Place salmon on cedar plank, season with salt and brush generously with maple mixture.

4. Arrange a few slices of lime on top for garnish and grill the plank with a lid on the BBQ for 10 minutes. The flesh should still give a little and be served at a medium temperature.

Potato Salad with Sea Asparagus and Fiddleheads

1. Slice the potatoes and boil in lightly salted water until soft, about 12-15 minutes. Drain and cool in the fridge.

2. Blanch the fiddleheads and the sea asparagus, set aside.

3. Add the mayonnaise, sour cream, mustard, herbs, vinegar, pickle, salt and pepper into a mixing bowl. Lightly toss.

4. Once the potatoes are chilled, add to the bowl of dressing and adjust seasoning if necessary.

Tomato Charred Corn and Avocado Salad

1. Arrange a few slices of heirloom tomato with sliced avocado, charred corn and arugula on a plate. Lightly dress with olive oil, salt and pepper and serve.

See more: Dinner, Fish, Herbs, Main, Potatoes, Vegetables, African, Grill