Cedar salmon & fire & ice salad


Chef Brian Yeary

Hot Springs Village

  • 5 oz. filet salmon, skin off, boneless
  • One cedar plank, 6 inch by 4 inch, untreated, soaked in water for one hour
  • Vegetable seasoning to taste
  • One tsp. Dijon mustard
  • Half tsp. honey
  • One quarter of English cucumber-sliced thin
  • Half ounce shaved red onion
  • One tbsp. chopped fresh dill
  • One tbsp. white wine vinegar
  • Half tbsp., olive oil
  • Salt and coarse ground pepper to taste
  • Three slices lemon (thick)
  • Two sprigs fresh dill for garnish

1.Light char broiler and heat to medium high

2.In small mixing bowl, add vinegar, oil, salt, pepper and fresh dill

Add sliced cucumber and red onion- marinate for one hour

3.Sear salmon in cast iron skillet for one minute on all sides

4.Place salmon on cedar plank. Season with vegetable seasoning

Brush with Dijon and honey. Place sliced lemon and dill sprig on top, close lid. Smoke for 12 minutes

5.Arrange fire and ice salad on plate, remove salmon from plank and place on salad

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