Recipe Time:
1 hour
Recipe serving:
4
Ingredients
A nod to Pacific Northwest tradition, cedar plank salmon brings together the smoky depth of grilling with the tenderness of oven-roasted fish, elevated with just a touch of brown sugar and the essence of cedar. Paired with creamy, earthy mushroom risotto, this duo is rich, comforting, and irresistibly satisfying. It’s a meal that blends heritage, indulgence, and ease bite after bite, sip after sip crafted by
Cedar Plank Salmon
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Drizzle a little olive oil on the salmon fillets and brush to evenly coat. Season all sides with kosher salt, pepper and the brown sugar. Refrigerate for 1 hour while the cedar planks soak in water.
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Pre-heat the grill to around 400° F and remove the salmon from the refrigerator.
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Place cedar plank on the grill over direct heat for about 4 to 5 minutes until you start to smell the cedar smoke.
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Transfer the salmon to the cedar plank and close the lid. Cook for about 12 to 15 minutes or until the internal temperature reaches 125° to 130° F (140° for well done). Test with a probe thermometer.
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Remove the cedar plank from the grill and serve.
Creamy Mushroom Risotto
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While you make the risotto, sauté the mushrooms: Heat a heavy-bottom skillet over medium-high heat.
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Add 1 Tbsp of the olive oil and 2 Tbsp of the butter until melted. Then add the mushrooms.
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Sauté, stirring every few minutes, until they are golden brown and tender. Season with kosher salt, pepper and finish with fresh herbs.
Make Risotto
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Bring the stock to a simmer in a small saucepan.
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In a separate 4-quart dutch oven or pot, sauté the onions with remaining 1 Tbsp olive oil and a pinch of salt over medium-low heat until they are translucent, about 4 minutes.
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Add the rice, stir for 1 minute until it starts to become semi-transparent.
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Increase the heat to medium and carefully add the wine. Cook down until it is almost completed evaporated, about 2 minutes.
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Start adding stock about 1/2 cup at a time. Stirring until it is almost completely absorbed each time before adding more. Stir the risotto frequently during the process and continue until all of the stock is used or the rice is al dente. Add only enough stock the last time so it doesn't become too thick.
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Remove from the heat and finish by stirring in the remaining butter, grated Parmesan and fresh herbs. Taste (careful, it is hot!) and season with salt and pepper.
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Plate the risotto into warm bowls, top with the mushrooms and a drizzle of high-quality extra-virgin olive oil and serve immediately.
