Megan's herb coated cedar plank salmon is a hit. Trust us!
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¼ cup dill
¼ cup chives, chopped
½ cup basil leaves, tightly packed
2 Tbsp tarragon leaves
½ cup flat-leaf parsley leaves
1 large shallot, roughly chopped
3 cloves garlic
Extra virgin olive oil for drizzling
Salt and pepper to taste
1 side of salmon, de-boned and skin on
Begin by soaking your cedar plank in water for at least 1 hour. Make sure it is fully submerged.
In a food processor, combine the dill, chives, tarragon, parsley, shallot, garlic, zest from both lemons, drizzle of EVOO, 1 ½ teaspoons salt and ½ teaspoon pepper. Blend until a chunky paste forms.
Place the salmon in a resealable bag. Add the herb paste and coat the salmon. Place in the refrigerator for at least 30 minutes up to 2 hours to marinate.
Preheat your oven to 425ºF. Remove the salmon from the bag and place on the soaked plank. Mound up the extra marinade paste on top of the salmon; it will form a crust while it cooks.
Place the plank on a sheet tray in the oven and cook for 10-15 minutes or until cooked to your preferred doneness.
Remove from grill and juice 1 lemon over. Serve hot.
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