Farmhouse Cedar Plank Salmon with Provencial Hollandaise and Maple Dijon Carrots

Farmhouse Cedar Plank Salmon

1 Side of Salmon, pin bones and skin removed

2 tbsp Olive Oil

1 Tsp chopped garlic

1/2 tsp Dijon mustard

1 lemon

1 tsp fresh thyme leaves, chopped

1/2 bunch fresh parsley, destemmed and chopped

1 tsp fresh tarragon leaves, chopped

1/2 tsp ground fennel seeds

salt and pepper

1 cedar plank, soaked for a few hours or up to overnight

Day 1

Halve the lemon. Zest and juice and reserve the other half.

Whisk together the olive oil, Dijon, and lemon zest & juice until emulsified. Then stir in garlic, thyme, parsley, tarragon, fennel, and a good pinch of salt and pepper.

Coat the salmon in the herb mixture, cover with plastic wrap, and marinate for at least 4 hours, but  overnight preferably.

Day 2

Preheat your grill and preheat an oven to 350.

Remove the cedar plank from its soaking liquid and shake off any excess liquid. Transfer the salmon to the plank and place it on the hot grill. Grill the planked salmon until the edges of the fish begin to cook and the plank has a good amount of char on it. Carefully transfer the seared, planked salmon to a sheet pan and roast in oven until the internal temp reaches 145 or the fish is opaque and cooked through.

Provencial Hollandaise

4 egg yolks

1 tbsp fresh lemon juice

1/2 cup unsalted butter, melted

Pinch of salt

1 tsp Olive Oil

1 tbsp sliced shallot

1 clove chopped garlic

1 tbsp white cooking wine

1 tsp parsley, chopped

1 tsp tarragon, chopped

1 pinch of dried lavender, crushed

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat. Whisk in cayenne and salt. Cover and place in a warm spot.

Saute shallot with 1 tsp olive oil on medium-low heat until it starts to turn translucent. Add garlic and saute for a minute more. Turn off the heat and deglaze the pan with white cooking wine. Allow the mixture to cook for a bit, then stir it along with the chopped herbs into the hollandaise. Dress the cedar plank salmon with the provencial hollandaise prior to serving, using your fingers to crush the dried lavender over the top.

                                                                                                                                                                   

Maple Dijon Roasted Mini Carrots

2 lbs baby carrots

salt and pepper

Marinade ingredients

1 tbsp olive oil

1 tbsp maple syrup

1/2 tsp whole grain mustard

1/2 tsp Dijon mustard

1/2 tsp miso paste

1/2 tsp soy sauce

1/2 tsp seasoned rice vinegar

1 small clove of chopped garlic

Preheat oven to 400.

Mix marinade ingredients together and toss with the carrots. Spread the carrots out evenly on a sheet pan and roast until they are soft, roughly 10 minutes. Season with salt and pepper to taste.