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Cedar-Planked Salmon with Fresh Sorrel Sauce

Cedar-Planked Salmon with Fresh Sorrel Sauce

Fresh sorrel leaves give this vibrant green sauce a flavour that’s equivalent parts sharply garlicky, subtly lemony and brilliantly fresh. It’s the best contrast for the subtle smokiness of cedar-planked salmon filets.

Ingredients: 1/2 tsp Dijon mustard, 1/4 cup finely chopped garlic scapes (aka green garlic), 1/2 cup Greek yogurt, 1/2 tsp fresh ground black pepper,2 tbsp olive oil,6 skin-on salmon fillets (- 6 oz each), 1/2 tsp salt,3 cups sorrel leaves

Instructions: About 1 hour before you’re ready to fire up the grill, place the cedar planks in a big pan of water to soak., Strip the originates from the sorrel, and dispose of. Finely chop the leaves into thin strips to make a chiffonade., In the bowl of a food processor, integrate the chopped sorrel with the staying dressing components. Process till smooth. Taste to check for seasoning, and change as necessary., Preheat grill to medium-high heat. Brush the salmon with olive oil, and spray kindly with salt and pepper., Organize the salmon fillets skin-side down on the soaked planks, spacing them at least 1″ apart, and place on the preheated grill. Close the cover and cook for about 10-15 minutes, or until the salmon is opaque and flakes quickly with a fork., To serve, place the specific fillets onto plates, and spoon a generous dollop of sauce onto each fillet.

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