Plank-Grilled Salmon with Creamy Tarragon Sauce
http://www.eatingwell.com/recipes/plank_grilled_salmon_tarragon_sauce.html
From EatingWell: March/April 2012Grilling salmon on a cedar plank imparts a deliciously smoky flavor to the fish. The tarragon cream sauce uses low-in-saturated-fat Greek-style yogurt. Look for cedar planks with other grilling supplies in supermarkets or hardware stores.
4 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
- 1 1/4 pounds wild Alaskan salmon fillet
- 1/2 teaspoon plus a pinch of salt, divided
- 1/4 cup low-fat plain Greek yogurt
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon orange juice
- 1 tablespoon fresh tarragon, chopped
Preparation
- Soak a cedar grilling plank in water for 2 to 4 hours.
- About 20 minutes before you’re ready to grill, preheat grill to medium. Season salmon with 1/2 teaspoon salt and let stand while the grill preheats.
- Meanwhile, combine yogurt with 1 tablespoon oil, orange juice, tarragon and the remaining pinch of salt in a medium bowl. Whisk vigorously until all the oil has been incorporated into the yogurt.
- When ready to grill, brush the salmon with the remaining 1 tablespoon oil. Place the soaked cedar plank directly over the fire for about 1 minute. Using tongs, turn the plank over to expose the slightly charred side. Place the salmon fillet skin-side down on the plank. Cover the grill and cook until the salmon is easily flaked with a fork, 7 to 10 minutes. Remove the entire plank from the grill and serve from it or transfer the salmon to a serving platter. Serve the salmon with the sauce.
Nutrition
Per serving : 242 Calories; 12 g Fat; 2 g Sat; 7 g Mono; 67 mg Cholesterol; 1 g Carbohydrates; 30 g Protein; 0 g Fiber; 402 mg Sodium; 537 mg Potassium
0 Carbohydrate Serving
Exchanges: 4 lean meat, 1 1/2 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the sauce (Step 3) for up to 1 day. Equipment: Cedar grilling plank