Planked salmon, chorizo topping

Try This At Home

July 16, 2006|By KATE SHATZKIN | KATE SHATZKIN,SUN REPORTER

This dish recently made a brief seasonal appearance at Bonefish Grill restaurants, including those in Owings Mills and Glen Burnie. Before starting, you'll need to soak eight untreated pieces of cedar plank, about 5 inches by 3 inches each, in water for at least three hours.

WILD ALASKAN CEDAR PLANK SALMON WITH CHORIZO TOPPING

MAKES 8 SERVINGS

8 7-ounce fillets wild Alaskan salmon

CHORIZO TOPPING:

1 pound chorizo sausage

1 cup brown seasoned bread crumbs

zest of 1 medium-size lemon

BONEFISH LEMON-BUTTER SAUCE:

1 / 2 cup dry white wine

3 tablespoons lemon juice

1 / 4 cup heavy cream

2 teaspoons salt

10 tablespoons chilled unsalted butter

To make chorizo topping: Cook sausage to well-done over a fire-burning grill, then refrigerate for 1 to 2 hours. After sausage has cooled, pulse in a food processor, then place ground sausage in a stainless steel mixing bowl. Stir in bread crumbs and lemon zest; mix well.

To make lemon-butter sauce: Simmer white wine and lemon juice in a saucepan for 15 minutes. Slowly add cream and cook until slightly thick. Turn flame down very low and slowly add chilled butter to emulsify. Stir in salt and store in a warm place.

To grill salmon: Place each fillet on a saturated cedar plank and top with about 2 ounces of chorizo-breadcrumb mixture. Place on a fire-burning grill, cover with a metal lid and cook for 15 minutes, or until salmon is cooked medium well. (Wood will smoke and burn but should not catch fire.) Slide wood and salmon onto a plate and drizzle with lemon-butter sauce.

Per serving: 787 calories, 61 grams protein, 54 grams fat, 21 grams saturated fat, 12 grams carbohydrates, 1 gram fiber, 223 milligrams cholesterol, 1,484 milligrams sodium.

Courtesy of Bonefish Grill. Analysis by registered dietitian Jodie Shield.

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