CEDAR PLANKED YELLOW CURRY SALMON WITH LEMON AND DILL
Case Dighero
My favorite way to enjoy salmon is either raw, mere minutes out of the water, or slow smoked with cedar. The purity of the orange flesh, unadulterated by heat or spice is my own personal soul food, only because it conjures an experience that is closest to utter respect for the fish and the beauty and nourishment it gives; but the hazy smoke flavor that blankets the delicate surface of the fish is a close second, yielding a flaky, salt packed punch stratified with capers, lemon, and pickles, over Saltine crackers.
This recipe crosses into the popular technique of using cedar wood as a flavor vessel, something the native Americans did long before Europeans landed on the eastern shores of the continent. I recommend using western red cedar, available at most specialty markets and seafood shops, it gives the smoke a stylized, subtle flavor. We’re also using a delicate glaze centered by BLUE ELEPHANT YELLOW CURRY, a Thai based ingredient elevating the lemon and dill in the recipe. I love this dish chilled with nosh accoutrements of pickles, remoulade, capers, and lemons; but it’s also delicious for dinner with mashed potatoes and our http://www.edibleculture.net/blog/massamam-curry-carrots-with-walnuts-and-chvre
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.
*Time an issue? BLUE ELEPHANT Premium Yellow Curry is also a great idea for those busy weeknights for when there’s little or no time for dinner. Preparation is easy as 1, 2, 3!
1) In a saucepan, add 1 pouch (10.6 oz.) of curry sauce and 1/2 cup of water. Bring to a boil.
2) Add diced chicken breast (12 oz.) or any protein of your choice. (and more vegetables if you desire). Simmer until protein is cooked completely.