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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 19 2010

Vancouver Games - Cedar-Planked Salmon with Orange-Pistachio Crust

4 to 6 skin-on salmon fillets, any species
1 cup unsalted, shelled pistachios, chopped
2/3 cup panko
2 Tbsp olive oil
1 Tbsp fresh dill, chopped
2 tsp Dijon mustard
zest from 1 orange
1/4 cup orange juice
2 cedar planks
sea salt and pepper to taste

Piquant Cream Dill Sauce:

1 Cup sour cream
3 Tbsp mayonnaise
1/4 cup fresh dill, finley chopped
1 to 2 Tbsp drained capers, finley chopped
1 jalapeno pepper, seeds and membranes removed, finely chopped
1 Green Onion, white and green parts finely chopped
1 tsp fresh lemon juice
Sea salt and freshly ground pepper to taste
Combine all the spices together in a bowl
Refrigerate sauce for several hours before you serve salmon, so flavours can come together


Preheat grill to medium-high. Mix pistachios and panko together...it works especially well to pulse them together in a food processor. Place on a plate and set aside.

Mix oil, dill, mustard, zest and orange juice to form a paste. Spread paste evenly on flesh side of each salmon fillet, then dip in pistachio and panko mixture. As they are crusted, lay the fillets skin-side down on prepared planks. Season crust with sea salt and freshly ground pepper. Place planks on grill, close lid and cook 12 to 15 minutes.