Cedar-Plank Sockeye Salmon With Hazelnut Vinaigrette Recipe
Ivar's is a longstanding and iconic restaurant in Seattle, which is why we're so glad to be working through the spectacular fish recipes in the new Ivar's Seafood Cookbook. Complete with 75 years of historic food memories, this is one book from the sea you don't want to miss. Next up, cedar-planked salmon with a tangy vinaigrette.
For centuries, natives of the Pacific Northwest roasted salmon on planks carved from the same cedars that provided material for their canoes, houses, and clothes. Before modern cooking techniques, the plank served as both cooking vessel and dinner plate. What our modern dining habits can't replace is the sweet, smoky flavor that cooking on a cedar plank provides — which is why Ivar's Salmon House still roasts salmon over an alder grill in the middle of the restaurant all the time.
- 2 tablespoons white wine vinegar
- 1 tablespoon shallots
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- 1/2 teaspoon freshly squeezed lemon juice
- 1/3 cup hazelnut oil
- 1/4 cup canola or other vegetable oil
- 1 tablespoon hazelnuts
- 1 tablespoon flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 1 2-pound sockeye salmon fillet skin-on
- 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoons fish seasoning or rub
- Prosciutto-Wrapped Salmon
- Salmon and Spinach Pie
- Grilled Salmon In Corn Husks