Beautiful salmon fillets topped with an aromatic herb misture, served up with a medley of white asparagus, mussels and broth.
Directions for: Planked Salmon with Mussels, Saffron and White Asparagus
Ingredients
Planked Salmon1 lb(s) (454 g) salmon, boneless fillet (4 oz/114 g per person)
cup (60 mL) parsley, finely chopped
2 Tbsp (30 mL) tarragon, finely chopped
cup (60 mL) dill, finely chopped
cup (60 mL) cilantro, finely chopped
cup (125 mL) red onion, finely chopped
cup (125 mL) fennel, finely chopped
2 Tbsp (30 mL) olive oil
1 Tbsp (15 mL) salt
Mussels, Saffron and White Asparagus2 Tbsp (30 mL) butter
1 bunch white asparagus, peeled and trimmed
1 lb(s) (454 g) mussels, rinsed and beards removed
4 sprigs thyme
1 clove garlic, thinly sliced
1 shallot, finely diced
cup (125 mL) white wine
cup (125 mL) fish or vegetable stock
1 tsp (5 mL) saffron
1 bay leaf
1 pinch salt
Directions
Planked Salmon1. Soak cedar plank for minimum 2-3 hours or overnight.
2. Preheat oven to 375F.
3. In a small bowl, mix the herbs, onion, fennel, oil and salt.
4. Place the soaked plank onto a baking sheet. Place the salmon fillet on the cedar plank.
5. Spread the herb mixture on top of the salmon.
6. Slide the baking sheet into the oven on the middle rack position and bake the salmon for 12-15 minutes, until salmon flakes and is cooked. (I like my salmon cooked medium, with a nice buttery centre).
7. Preheat oven to 400F.
Mussels, Saffron and White Asparagus1. Melt butter in a large, wide pot that has a lid.
2. On medium heat, gently cook asparagus, garlic, shallot and thyme for about 5-7 minutes.
3. Once the vegetables become translucent, add wine, stock, bay leaf, saffron and salt. Simmer for 5 minutes or until the asparagus is cooked.
4. Add the mussels, turn the heat to medium high and cover with the lid.
5. Cook for 2-3 minutes or until all mussel shells have opened. Discard any mussels that have not opened.
6. Serve immediately with Planked Salmon.
See more: Dinner, Fish, Herbs, Main, Roast, Seafood, Vegetables