{"id":4596,"date":"2020-01-28T12:39:54","date_gmt":"2020-01-28T12:39:54","guid":{"rendered":"http:\/\/cat.ppldemo2.com\/?post_type=recipe&amp;p=4596"},"modified":"2020-01-28T12:39:54","modified_gmt":"2020-01-28T12:39:54","slug":"cedar-plank-salmon-with-citrus-buerre-blanc","status":"publish","type":"post","link":"https:\/\/catalinaop.com\/cedar-plank-salmon-with-citrus-buerre-blanc\/","title":{"rendered":"Cedar Plank Salmon with Citrus Buerre Blanc"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Cooking salmon on a cedar plank is a simple way to infuse it with aromatics. Most often the cedar provides a slightly smoky finish. In this case you\u2019ll also be getting flavor from Chardonnay wine! Serves 4.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 cup Chardonnay*<\/li><li>1 cup (or as needed) water<\/li><li>4 (5 oz)Skin-on salmon fillets<\/li><li>Salt and pepper to taste<\/li><li>2 tbsp ground coriander<\/li><li>2 tbsp peanut oil<\/li><li>2 lemons, sliced<\/li><li>1 orange, sliced<\/li><li>3 tbsp white wine vinegar<\/li><li>3 tbsp dry white wine<\/li><li>3 tbsp shallots, minced<\/li><li>\u00be cup chilled unsalted butter, cut into tablespoon-size pieces<\/li><li>1 tbsp lemon zest<\/li><li>\u00bd tsp orange zest<\/li><li>\u00bd tsp lime zest<\/li><li>Salt and pepper to taste<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to Prepare:<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the salmon<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Place 2 cedar planks into baking dish with water and Chardonnay. Soak for 25 minutes to an hour.<\/li><li>Preheat oven to 325\u00b0 F. Place cedar planks onto a cookie sheet and lemon and orange slices onto planks.<\/li><li>Heat a small non-stick skillet over medium-high heat. Brush salmon with oil and sprinkle salmon with salt, pepper and coriander. Add 2 fish fillet, flesh side down, to the skillet. Cook, without moving salmon, until brown crust forms, about 2 minutes. Remove pan from heat and place salmon onto citrus slices on cedar plank, skin side down. Repeat with remaining salmon.<\/li><li>Place cookie sheet into the oven and cook for 8 to 10 minutes for thin pieces or fish and 10 to 15 for thicker pieces of fish.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">*This is the one time you want to use cheap Chardonnay; a chance to get rid of any junk wine that friends or family have been kind enough to give as a gift. The cheaper wines will have a stronger oak flavor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the Citrus Buerre Blanc<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>In a medium saucepan combine white wine vinegar, white wine, and shallots. Bring to a boil over medium-high heat. Cook until mixture is reduced to a glaze (that coats the back of a spoon), about 5 minutes.<\/li><li>Reduce heat to low and add butter, 1 piece at a time, whisking until just melted before adding more.<\/li><li>Add zest and season with salt and pepper; and serve.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Products<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/catalinaop.com\/product\/wild-king-salmon-fillet\/\">Cedar Plank Salmon<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cooking salmon on a cedar plank is a simple way to infuse it with aromatics. Most often the cedar provides a slightly smoky finish. In this case you\u2019ll also be getting flavor from Chardonnay wine! Serves 4. Ingredients: 1 cup Chardonnay* 1 cup (or as needed) water 4 (5 oz)Skin-on salmon fillets Salt and pepper [&hellip;]<\/p>\n","protected":false},"author":15442,"featured_media":4598,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-4596","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/4596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/users\/15442"}],"replies":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/comments?post=4596"}],"version-history":[{"count":0,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/4596\/revisions"}],"wp:attachment":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/media?parent=4596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/categories?post=4596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/tags?post=4596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}