Cedar Plank Roasted Salmon

Ingredients:

• 1 wine barrel stave or cedar plank for roasting salmon
• 1 lb. salmon fillet, boneless, skinless, cut into 4 oz. portions
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. Dijon mustard
• 1 tbsp. molasses
• 1 tbsp. fresh lemon juice
• 1 tbsp. grated lemon zest
• salt
• freshly ground black pepper
• nonstick spray

Makes 4 Servings

1. Soak plank in cold water for 2 hours. Drain.
2. Season salmon with salt and pepper. Let sit for 15 minutes.
3. Combine soy sauce, mustard, molasses, lemon juice, and lemon zest. Brush on fish.
4. Preheat oven to 450 F.
5. Place plank in oven for 5 minutes to heat through. Spray with nonstick cooking spray. Lay seasoned fish on top of plank, return to oven and bake for 25 minutes or just until cooked through.
6. Serve with Salsa Verde (optional)

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Don't be intimidated by this recipe. It's easy to prepare and it tastes delicious. The salmon is succulent, juicy and flavorful with the marinade. I highly recommend adding a touch of minced garlic to the marinade because garlic always makes everything taste better. Cedar planks were originally used by Native Americans to roast salmon where it was tacked to the plank and held next to the fire to be roasted. You can use lemon and variations of your favorite herbs if you don't have the ingredients listed above. You can also use any variety if fish in this recipe and your dish will still be good.