Ingredients Jump to Instructions ↓

  1. 4 cedar planks - -- (12" by 12") -- soaked for 3 hours

  2. 4 salmon fillets -- (about 6 oz ea)

  3. 2 tablespoons olive oil salt -- to taste freshly-ground black pepper -- to taste --YELLOW PEPPER SAFFRON SAUCE--

  4. 2 yellow peppers*

  5. 1/3 cup rice wine vinegar

  6. 6 cloves garlic, coarsely chopped

  7. 1 Pinch saffron threads

  8. 1 tablespoon honey

  9. 1 teaspoon Dijon mustard

  10. 3/4 cup pure olive oil Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Preparation : * charred on the grill, seeded and coarsely chopped Preheat grill. Remove the planks from the water and place on the grill until hot. Have ready 4 sheets of aluminum foil cut into 16- by 16-inch sheets. Remove the planks with tongs and place 1 plank in the center of each piece of foil. Brush the salmon on both sides with olive oil and season with salt and pepper to taste. Wrap the aluminum around the salmon, return to the grill and cook for approximately 10 minutes or to medium-well doneness. Remove each fillet from the plank and drizzle with the Yellow Pepper Saffron Sauce. YELLOW PEPPER SAFFRON SAUCE: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper


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