Recipe - Marinated Pacific Salmon Roasted On Oak Planks

2 tablespoon Kosher salt
One fourth cup Sugar
2 teaspoon Coriander seeds
2 teaspoon Fennel seeds
15 Whole black peppercorns
3 Bay leaves
1/3 cup Snipped fresh dill
1 One half cup Dry white wine
8 Salmon fillets; skin on,
four ounce each
Olive oil for grilling
6 cup Fresh fennel; shaved paper
thin

LEMONDILL VINAIGRETTE
One half cup Fresh squeezed lemon juice
2 teaspoon Grated lemon zest
2 tablespoon Minced red onion
1 tablespoon Honey or to taste
2 teaspoon Drained chopped capers
1 tablespoon Chopped fresh dill
2/3 cup Olive oil
Salt
Freshly ground pepper to
taste

MARINATED PACIFIC SALMON ROASTED ON OAK PLANKS WITH SHAVED FENNEL AND DILL
SALAD In a sauce pan over high heat, combine the salt, sugar, coriander and
fennel seeds, peppercorns, bay leaves and wine. Bring to a boil. Reduce the
heat and simmer for 12 minutes. Remove from the heat and add the dill and
let cool completely. Place the salmon fillets in a baking dish large enough
to hold them in a single layer. Pour on the cooled wine mixture and let the
salmon "cure" for 30 minutes only, turning once. Remove the salmon from the
"cure" and drain off any excess liquid. It is fine if spices or dill adhere
to the salmon. Lightly brush the salmon with some olive oil. Place skin
side down on a prepared oak plank and roast in a preheated 475 degree oven
for 45 minutes or until salmon is just cooked through. Serve immediately
on the plank if desired, accompanied by shaved fennel and dressed with
lemondill vinaigrette. 8 servings LEMONDILL VINAIGRETTE
: In a mixing bowl, combine the lemon juice, lemon zest, onions, honey,
capers and dill. Whisk in oil in a stream. Season to taste with salt and
pepper. Store covered in refrigerator for up to 5 days. approximately 2
cups Recommended wine: Fetzer Barrel Select Sauvignon Blanc, Chardonnay or
Bonterra Chardonnay COOKING RIGHT SHOW #CR9698
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 30,
1998