Cedar Planked Salmon with Red Brick Remoulade
(Shanty Creek)


3 by 5 Recipe Card 5 by 7 Recipe Card Full Page Recipe Card

Ingredients

1 Side salmon
3 cloves Garlic (chopped)
1 tsp Tarragon
1 tsp Parsley
1 Lemon zest and juice
2 tbs Extra virgin olive oil
2 tbs Capers
Sea salt
Black pepper
For Remoulade
2 pts Mayonnaise
3 cloves Garlic (peeled)
1/4 oz Anchovy
1 tsp Tarragon
1 tsp Parsley
2 Lemons juice only
1/4 oz Worcestershire sauce
2 oz Parmesan cheese
1 oz Dijon mustard
2 fl oz Distilled red vinegar
To taste Black pepper, coarse ground
1 ea Bell pepper (roast, peel, and seed)
1 tbs Capers
To taste Tabasco sauce

Instructions

For Salmon:
Cut the salmon into long strips and place it on the board. Braid the salmon. Pour the extra virgin olive oil over the top. Sprinkle chopped garlic, tarragon, parsley, and the capers. Follow with lemon zest and the juice. Bake in a 350 degree oven for 8-12 minutes.

For Remoulade:
Puree all ingredients in food processor until smooth. Serve with salmon.
 
 
Description:


Chefs of Northern Michigan highlights local chefs and their delicious recipes which use Michigan produce and products. Watch Chefs of Northern Michigan on Wednesdays during 9&10 News at 5 or on Thursday mornings during Michigan This Morning on Fox 32.

Chefs of Northern Michigan is endorsed by The Michigan Land Use Institute.

The Michigan Land Use Institute is a statewide non-profit organization based in Traverse City that encourages policies that build prosperity, increase quality of life, and protect natural resources in Michigan.

Taste the Local Difference is a project of the Institute, which works to grow jobs, save farmland, and build healthier communities with food that’s thousands of miles fresher.