Cedar Planked Salmon with Orange-Pistachio Crust

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July 23, 10:37 AM

by Patricia DiGiacomo Eddy, Seattle Cook Local Examiner

 

 

Cedar planked salmon

This recipe struck me because it used both pistachios and an orange, two products that we simply don't find locally in the Pacific Northwest. I made a variation of this recipe a few weeks ago, when I breaded some halibut with chopped hazelnuts and Dijon mustard. I hoped that my variation would be just as good, but alas, I can now report that it wasn't. It wasn't bad, but it was definitely not as good as this version. The pistachios and the orange juice and zest really make the recipe.

Cedar Planked Salmon with Orange-Pistachio Crust from the Washington Local and Seasonal Cookbook

Serves 4

• 1 cup shelled pistachios
• 2/3 cup Panko
• 2 Tbsp oil of your choice
• 1 Tbsp fresh dill
• 2-3 tsp Chardonnay mustard
• Zest from 1 orange
• 1/4 cup orange juice
• 4 salmon fillets (with skin)
• 2 cedar planks
• Salt and pepper 

1. Soak the cedar planks in water for at least 2 hours and preferably 4-6 hours.
2. Roughly chop the pistachios.
3. Mix the pistachios and panko.
4. In a separate bowl, mix the oil, dill, mustard, orange zest, and orange juice (1/2 a medium orange yields about 1/4 cup of juice).
5. Take the orange-mustard paste and spread it evenly over the tops of the salmon fillets.
6. Take the salmon and press the glazed side into the pistachio-panko mix. Press firmly.
7. Brush one side of the cedar planks with oil and lay the salmon, skin side down, on the planks.
8. Season the fish with salt and pepper.
9. Grill, with the lid closed, for 12-15 minutes.

Patricia's Notes: This was amazing. The orange, pistachios, and Chardonnay mustard were an incredible combination. When I mixed up the liquid ingredients, I was concerned that it wasn't as much of a 'paste' as I thought was necessary. I didn't think it would hold the pistachios and panko well enough. Those fears were unfounded though. Everything held together nicely and I even sprinkled a bit of the leftover pistachio-panko mixture over the top when I was done. Soaking the cedar planks for at least 4-6 hours is key. If you soak for under 2 hours, you will likely end up setting your planks on fire (trust me on this one, I speak from experience). If you soak them for the full 6 hours, you will likely be able to use them again for another meal.

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