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Cedar Planked Salmon with Morel Cream Sauce and Braised Lentils
Jon Davies
Print Recipe
Course
Main Course, Sauce
Cuisine
Seafood
Ingredients
Salmon
1
Cedar plank
soaked
1
Side salmon
skin removed
3
Shallots
minced
4
Cloves
garlic
minced
2
Tablespoons
brown sugar
2
Lemons
juiced and zested
2
Tablespoons
olive oil
1
Tablespoon
parsley
1
Tablespoon
thyme
Morel Cream Sauce
2
Shallots minced
2
Cloves
garlic
1
Cup
Madeira
2
Cups
morels
2
Tablespoons
parsley
1
Teaspoon
thyme
2
Tablespoons
butter
3
Cups
cream
Braised Lentils
2
Cups
cooked lentils
1
onion
diced
4
Cloves
garlic
minced
2
Teaspoon
curry
1
Cup
peeled crushed tomatoes
2
Cups
stock
Salt and pepper
2
Teaspoons
minced ginger
Instructions
Salmon
Soak cedar plank for 1 hour. Mix marinade. Rub over salmon. Let sit one-half hour.
Place salmon on plank. Roast at 400° for 20 minutes. Brown under broiler.
Serve with lentils and morel cream.
Morel Cream Sauce
Melt butter. Sweat garlic and shallots. Add morels. Sauté over high heat.
Deglaze with Madeira. Reduce by half.
Add cream. Reduce until thickened.
Season with salt, pepper, parsley and thyme.
Braised Lentils
Sauté onions, ginger and garlic.
Add lentils and curry. Stir well.
Add tomatoes and stock. Season. Simmer until thickened.
Finish with chopped parsley and green onions.