Celebration Cookies, 1st Place
INGREDIENTS:
3 lb Center-cut salmon, cut
--almost all the way through
--into 6 steaks
1 Lemon, thinly sliced
Salt & pepper
Sprigs of fresh dill
6 tb Butter, melted
Cedar pieces (see below)*
3 lb Center-cut salmon, cut
--almost all the way through
--into 6 steaks
1 Lemon, thinly sliced
Salt & pepper
Sprigs of fresh dill
6 tb Butter, melted
Cedar pieces (see below)*
*Untreated cedar pieces are sold by the bundle at most lumberyards and some hardware stores. Soak untreated cedar pieces (1 piece about 6' x 12", 6 pieces about 3" x 6") in a pan of water overnight or place in a large pot of water and bring to a boil over med-high heat. Drain.
Preheat oven to 450 F. Place large cedar board on a foil-lined cookie sheet. Season salmon with salt and pepper, then lay it on the cedar and slip smaller cedar pieces, a few lemon slices, and a few dill sprigs (reserve some lemon and dill for garnish) between each steak. Brush all over with butter.
Roast until salmon is pink, 20-25 minutes. Remove salmon from oven. Take smaller pieces of cedar out from between steaks and scatter over salmon, then wrap tightly with foil and set aside to finish "cooking" -
and to set smoky flavor -
for 15 mintues. (For a more well-done fish, return wrapped salmon to oven and roast for 5 minutes.) Unwrap, and, when salmon is cool enough to handle, finish slicing the fish. Serve steaks garnished with reserved lemon slices and fresh dill, if desired.
Reprinted from Saveur Magazine -
July/Aug 1996.
Preheat oven to 450 F. Place large cedar board on a foil-lined cookie sheet. Season salmon with salt and pepper, then lay it on the cedar and slip smaller cedar pieces, a few lemon slices, and a few dill sprigs (reserve some lemon and dill for garnish) between each steak. Brush all over with butter.
Roast until salmon is pink, 20-25 minutes. Remove salmon from oven. Take smaller pieces of cedar out from between steaks and scatter over salmon, then wrap tightly with foil and set aside to finish "cooking" -
and to set smoky flavor -
for 15 mintues. (For a more well-done fish, return wrapped salmon to oven and roast for 5 minutes.) Unwrap, and, when salmon is cool enough to handle, finish slicing the fish. Serve steaks garnished with reserved lemon slices and fresh dill, if desired.
Reprinted from Saveur Magazine -
July/Aug 1996.