Beverage Pairings
Pairs well with Oregon Pinot Noir.
Entrées
Cedar Plank Salmon with Artichoke & Jalapeño Topping
Featuring Stonemill® Kitchens Artichoke, Jalapeño & Parmesan Dip
Slow roasted salmon with a creamy artichoke parmesan crust.
Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 6-8 people
Ingredients
- 1‑2 cedar planks, untreated (measuring approximately ¾ x 6 x 11 inches)
- 2 tbsp. olive oil
- 2‑3 lbs. salmon side (skinned, deboned, belly and tail trimmed)
- (1) 10 oz package Stonemill Kitchens Artichoke Jalapeno Parmesan Dip
- 1 cup breadcrumbs
- 1 bunch parsley or dill, if desired
Directions
- Preheat oven to 350° F. Once oven is preheated, place cedar plank (smooth side up) on the middle rack and “toast” for 10‑15 minutes.
- Clean and trim salmon, removing bones as needed.
- Remove cedar plank from oven and brush on olive oil.
- Place salmon on cedar plank. Carefully slice 1‑inch diamond hatches on the salmon to help even cooking. DO NOT slice all the way through the salmon, just cut the surface.
- Place the cedar plank salmon in the oven, using a baking sheet underneath to catch drips if desired. Bake at 350° F until the thickest part of the salmon’s internal temperature reaches 125° F.
- Remove the cedar plank salmon from the oven. Open the package of Stonemill Kitchens Artichoke, Jalapeño & Parmesan Dip and evenly spread on top of the salmon. Sprinkle the breadcrumbs evenly.
- Broil salmon for 1‑2 minutes until the internal temperature reaches 160° F. If the topping starts to brown too fast, lower oven temperature to 300° F.
- Once cooked, remove from oven and let rest for 10 minutes.
- Garnish with chopped parsley or dill, and serve immediately.
