Salmon Steak Roasted on a Cedar Plank with Roasted Tomatillo Sauce and Chipotle Mashed Potatoes (Bobby Flay) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 (3 by 8-inch) untreated cedar shingles soaked in water for 2 hours |
vegetable oil, for brushing shingles |
4 salmon fillets (8 ounces each) |
salt and pepper |
8 medium tomatillos, husked |
4 garlic cloves, peeled |
1 small red onion, peeled and quartered |
2 tablespoons olive oil |
1 canned chipotle |
1/4 cup cilantro leaves |
2 teaspoons honey |
salt and freshly ground pepper |
6 potatoes, peeled, quartered and boiled |
4 tablespoons unsalted butter |
3/4 cup heavy cream, warmed |
1 tablespoons chipotle puree |
4 cloves roasted garlic, smashed to a paste |
salt and freshly ground pepper |
Directions:
1. Salmon:
2. Preheat a grill to high. Remove shingles from water and brush with vegetable oil on both sides. Place on the grill and allow to heat through, about 10 minutes. Remove to a sheet pan. Preheat oven to 375 degrees F. Season salmon with salt and pepper, then sear on all sides quickly. Place a salmon fillet on each shingle and cover sheet pan with foil. Place in oven and cook until just done, about 5 to 8 minutes.
3. Roasted Tomatillo Sauce:
4. Preheat the oven to 350 degrees F. Rub the tomatillos, garlic and onion with olive oil, place on a baking sheet, and roast for 20 minutes or until the tomatillos are soft. Place all the ingredients in a food processor and puree until smooth, season with salt and pepper to taste.
5. Chipotle Mashed Potatoes:
6. Place potatoes in a large bowl, add butter, warm cream, chipotle puree and garlic and mash until smooth. Season with salt and pepper.
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