Cedar Plank Salmon (Christmas Special)

Local Ocean’s Special
CEDAR PLANK SALMON
with Oregon Wild Rice Salad + Winter Veggies

TIME: 45 minutes

SERVING SIZE: 5 oz. salmon per person

IN THE BOX
Coho Salmon Fillet
Cedar Plank
Blended Chimichurri
Chimichurri (unblended)
Guajillo Sauce
Hazelnut Cream Sauce
Oregon Wild Rice
Parsley + Green Onion
Orange, Red Onion, + Pomegranate Seeds
Mint
Orange Vinaigrette
Red Pepper + Shallots
Yams
Chard
Herb Butter

FROM YOUR PANTRY
Salt + Pepper to season

STEPS
1. Prepare the Plank - Place the cedar plank in a baking pan or dish large enough to accommodate it. Fill the dish with water, enough to fully cover the plank. You may need to weigh the plank down so that it is fully submerged. Soak for a minimum 30 minutes (you can even do this overnight). Just before starting to cook, pull the plank from the water and let drain.

2. Marinate the Salmon - Preheat oven to 450 degrees F. While oven is pre-heating, marinate the salmon – season the fillet with salt and pepper. Then, using the Ziploc bag the fish comes in, add the blended chimichurri sauce. Return the salmon to the bag, then seal it and gently tilt so the sauce completely coats the fish.

3. Prepare the Rice Salad - In a mixing bowl, combine the Oregon wild rice, orange, red onion, pomegranate seeds, 3/4 of the parsley and green onion, and the orange vinaigrette dressing. Mix until thoroughly combined. Season with salt and pepper to taste.

4. Heat the Cedar Plank - When the oven is done preheating, add the cedar plank directly to the center oven rack. It will probably sizzle a little as the water evaporates. Close the door and heat for about 10 minutes until the plank is hot.

5. Cook the Salmon - Once cedar plank is hot, gently and carefully place the marinated salmon fillet directly on the cedar – this is your cooking pan! Set a timer for 12 minutes and close the oven door.

6. Cook the Veggies - While salmon is baking, heat a large sauté pan over medium-high heat. Add the herb butter to the pan. Once fragrant, add the peppers and shallots. Cook for 1 minute. Add Swiss chard, season with salt and pepper, and toss. Cook for an additional 2 minutes. Add the yams, turn the pan to low and finish cooking for about 2 minutes further. Turn off the heat, add the parsley and green onion, and toss to incorporate. Before serving, check for seasoning and adjust if necessary.

7. Check Doneness – Check the salmon when the timer goes off. It may need a few minutes more, depending on desired doneness. For this dish, we recommend cooking the salmon medium. If you’d like to cook it more well done, leave in for an additional 2-3 minutes. Remember, it will continue cooking a little while it rests outside of the oven.

8. Rest and Serve – Once out of the oven, let the fish rest on the cedar plank while you get everything else ready. This meal is meant to be served family-style. Plate the sides in bowls so each person can dish out what they want. The three sauces can be used interchangeably and in different combinations with the dishes (the fish, the wild rice salad, and the vegetables). The salmon is also meant to be served skin-on. Salmon skin is very healthy for you – it is packed with vitamin D and potassium!

9. Enjoy! Thank you for allowing us to be with you and your loved ones in spirit. We hope you have a joyful and thankful Holiday season.

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Updated December 23rd, 2020