Cedar Roasted Salmon

Serves 1

cuisine: American

meal type: Entrée

technique: Roasted

This recipe is grilled and served on a cedar plank at Cameron Mitchell Restaurants. If you do not have a cedar plank you can also grill with cedar or hickory chips to add the desired flavor.

1 Salmon Filet (6-8 oz. piece) 2 pieces Grilled Zucchini, sliced 3/8" thick on bias 1 piece Grilled Red Pepper, 1 1/2" x 2 1/2" triangle 1 piece Grilled Yellow Pepper, 1 1/2" x 2 1/2" triangle 2 pieces Honey Balsamic Eggplant 2 pieces Asparagus 1 tsp Honey Balsamic Glaze (see ingredient details below) 1 oz Portabella Relish (see ingredient details below) 1 Tbsp Sundried Tomato Pesto (see ingredient details below) Olive Oil as needed Salt and Pepper as needed Parsley Butter as needed 1 Tbsp Goat Cheese Minced Parsley as needed Honey Balsamic Glaze 2 cups Balsamic Vinegar 1 cup Honey Salt and Pepper to taste Portobella Relish 3 large Portobellas, stem and underbelly removed 1 Tomato, julienned 24 leaves Whole Fresh Parsley (leaf only) 1 tsp salt and pepper Marinade for Grilling Portobellas 1/2 cup Balsamic Vinegar 1/2 cup Olive Oil 1 tsp Fresh Chopped Parsley 1 tsp Fresh Chopped Thyme 1 tsp Salt and Pepper Sundried Tomato Pesto 2 cups Sundried Tomatoes, rough chop by hand 1 large Shallot, minced 2 Scallions, bias cut 3 Tbsp Red Wine Vinegar 1 1/2 cup Olive Oil Salt and Pepper to taste

To prepare Sundried Tomato Pesto simply combine all and let sit for 24 hours, reserving for service.

In preparing the Portobella Relish first marinate portobellas in balsamic, olive oil and fresh herbs for 10 minutes. Remove from marinade and grill on both sides until done. Remove from grill and cool. Cut portobellas in half and julienne, must be thin. Toss cut portobellas, tomatoes, parsley and reserved liquids together and hold for service.

To prepare the Honey Balsamic Glaze place vinegar and honey in saucepan. Reduce by 1/2 until it has a glaze consistency. Season with salt and pepper. Cool and reserve for service.

Cut eggplant in 3/8" discs and lay out flat on a sheet tray. Sprinkle liberally with kosher salt and let rest for 10 minutes (this draws the bitterness out of the eggplant). Rinse the eggplant under cold water and place in a mixing bowl. Season with olive oil, parsley and salt and pepper. Over a medium high grill, grill eggplant on one side only, turning once to create nice grill marks. Remove from grill and brush heavily with balsamic glaze. Must be glazed immediately and heavily before the eggplant cools. Cool down and reserve for service.

To prepare the grilled vegetables cut zucchini on a 3/8" bias and place in a mixing bowl. Cut peppers in half, remove the seeds and white pith, then cut in quarters. Cut the quartered bell peppers in half diagonally and place in mixing bowl. Season with olive oil, parsley and salt and pepper. Grill on medium high grill, one side only, making nice grill marks. Cool and reserve for service as well.

Arrange vegetables on cedar plank. Shingle eggplant and zucchini on bottom and top with peppers. Season salmon with olive oil and salt and pepper. Then place on cedar plank and bake to desired doneness. Once cooked, top veggies with sundried tomato pesto, portobella relish and honey balsamic glaze. Brush salmon with butter. Top veggies with salmon. Place portobella relish on top of salmon. Place asparagus behind the plank on the platter. Garnish with goat cheese and parsley.