| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Main dish, Fish | 6 | Servings | |
INGREDIENTS
| 3 | lb | Center-cut salmon, cut almost all the way through into 6 steaks |
| 1 | Lemon, thinly sliced | |
| Salt & pepper | ||
| Sprigs of fresh dill | ||
| 6 | tb | Butter, melted |
| Cedar pieces (see below)* |
INSTRUCTIONS
*Untreated cedar pieces are sold by the bundle at most lumberyards and some hardware stores. Soak untreated cedar pieces (1 piece about 6' x 12", 6 pieces about 3" x 6") in a pan of water overnight or place in a large pot of water and bring to a boil over med-high heat. Drain. Preheat oven to 450 F. Place large cedar board on a foil-lined cookie sheet. Season salmon with salt and pepper, then lay it on the cedar and slip smaller cedar pieces, a few lemon slices, and a few dill sprigs (reserve some lemon and dill for garnish) between each steak. Brush all over with butter. Roast until salmon is pink, 20-25 minutes. Remove salmon from oven. Take smaller pieces of cedar out from between steaks and scatter over salmon, then wrap tightly with foil and set aside to finish "cooking" - and to set smoky flavor - for 15 mintues. (For a more well-done fish, return wrapped salmon to oven and roast for 5 minutes.) Unwrap, and, when salmon is cool enough to handle, finish slicing the fish. Serve steaks garnished with reserved lemon slices and fresh dill, if desired. Reprinted from Saveur Magazine - July/Aug 1996. Posted to MM-Recipes Digest V3 #190 Date: Fri, 5 Jul 1996 00:20:46 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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