[onlypaid]
by Chef John Howie
Summary: Cedar plank roasted King Salmon with cedar plank roasted mushrooms and vegetables.
Cooking time (duration): 20 minutes
Number of servings (yield): 4
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Ingredients
- 24 oz. of mushrooms (mixture of Portobello, Crimini and Button), cut into large pieces
- 1 Tbs. Mushroom rub
- 5 Tbs. olive oil
- 3 lemons
- 2 cloves of garlic, minced
- salt and pepper
- 1 tsp. parsley, finely chopped
- 1 tsp. rosemary, finely chopped
- 1 tsp. sage, finely chopped
- 1 tsp. thyme, finely chopped
- 1 lb. salmon, cut into 4 oz. portions
- 3 Tbs. salmon rub
- variety of vegetables (squash, zucchini, bell peppers, onions), cut into 1 inch squares
Instructions
- Preheat oven to 375 degrees.
- Sprinkle the rub onto both sides of the salmon.
- Place the salmon on the cedar plank flesh side down and squeeze some lemon juice on top.
- Place in oven and cook for 15 to 20 minutes turning the salmon over half way through.
- Place cut up vegetables into a bowl and drizzle on about 2 Tbs. olive oil and season with salt and pepper and mix.
- Place vegetables on a cedar plank and cook for 15 to 20 minutes.
- Place mushrooms in a bowl and drizzle on about 3 Tbs. olive oil.
- Mix in the mushroom rub, lemon juice, garlic, and a few pinches of salt and pepper.
- Add the fresh herbs to the bowl and mix all together.
- Place the mushrooms on a cedar plank and cook for 12 to 15 minutes.
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