CEDAR PLANKED YELLOW CURRY SALMON WITH LEMON AND DILL
SERVES 4 TO 6 | PREP, COOK TIME 1 HOUR
INGREDIENTS
2 1/2-pound center-cut salmon fillet with skin
1 10.6 ounce packet BLUE ELEPHANT YELLOW CURRY SAUCE
2 tablespoons fresh ginger, peeled and minced
4 lemons, 2 juiced, 2 sliced
3 tablespoons soy sauce
3 tablespoons fresh dill, chopped
1 1/2 teaspoons minced garlic
2 1/2-pound center-cut salmon fillet with skin
1 untreated cedar plank (about 17x10 1/2") if desired
TECHNIQUE
In a small heavy saucepan simmer Blue Elephant Yellow Curry sauce, 1/4 cup water, ginger, lemon juice, soy sauce, garlic, fresh dill, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool.
Prepare grill with both direct and indirect heat. Lightly oil cedar plank, and place over indirect heat for about 10 minutes.
Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
Place salmon, skin side down, cedar plank, then brush yellow curry glaze generously over salmon, then top with sliced lemon. Place salmon with cedar plank over the direct heat of the grill and allow to cook for 10 minutes, then move plank to the indirect side of the grill for another 20 minutes or until salmon is cooked through. and roast in middle of oven until just cooked through, about 20 to 30 minutes.
Serve the salmon warm with mashed potatoes and MASSAMAM CURRIED CARROTS - or allow to chill and serve as a NOSH PLATTER with pickles, remoulade, capers, and lemon wedges.