Cedar Plank Salmon with Roasted Nectarines
Barbecuing salmon on a cedar plank imparts an earthy, smoky and even floral notes to the fish.
Equipment
- 2 cedar planks
Ingredients
- 1.5 lbs salmon fillet skin-on
- 1 tbsp olive oil extra virgin
- 1 pinch flaky sea salt
- 1 dash black peper
- 4 sprigs fresh thyme leaves only, plus extra for garnish
- 4 nectarines or apricots halved
- 2 tbsp honey
- 4 oz fresh whole milk ricotta
Instructions
- Soak the cedar plank in water for at least 30 minutes and up to a day before using.
- Preheat the grill to medium (about 350°f).
- Use paper towels to pat the fish dry, then rub fish all over with olive oil, and season both sides with salt and pepper.
- Sprinkle the thyme leaves over the salmon (leaving some for the nectarines and for the garnish), and press to adhere.
- Put the planks on the grill directly over the flames. Cover the grill and allow the planks to heat until starting to just smoke, about 2 minutes. Turn and repeat on the other side.
- Add the fish skin side down to the plank.
- Next, add the nectarines cut side up on a separate plank.
- Drizzle the nectarines with honey, sprinkle with most of the remaining thyme leaves, and a little salt.
- Cover the grill and cook for 7 to 12 minutes or until fish is almost opaque all the way through and flakes easily and the nectarines are caramelized and tender.
- To serve, add a couple tablespoons of ricotta over each piece of fish, and sprinkle with the almonds. Garnish with thyme. Serve with a garden salad.