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Planked Pecan Salmon with mint yogurt Saffron Recipe

   
 

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     Planked Pecan Salmon with mint yogurt Saffron

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 cup basmati rice
1 1/2 cup water
1 1/2 cups corn kernels, defrosted or cut from 2 large cooked cobs
1 1/2 cup fresh or frozen peas ( defrosted )
1 tbsp white wine vinegar
1 tbsp dijon mustard, 1/2 cup coarsely chopped toasted pecans or cashews
3/4 tsp salt , 1 small vidalia onion minced
1/4 tsp freshly ground black pepper
1/4 cup olive oil. 1 large sweet red pepper, diced
 
1 cedar grillign plank
1 1/2 cups balkan syle plain yogurt
1 lime divided, pinch saffron
1/2 tsp salt , 1 cup pecans
1/4 cup lightly packed fresh mint leaves
2 tbsp olive oil, 1 garlic clove minced
2 skinless salmon fillets each about 1/2 lb
1 tsp very coarse salt,
1/2 english cucumber, 4 kasier rolls

Instructions
Combine rice and wtaer in a medium saucepan; let soak 30 minutes. Cover and bring to a boil. Reduce heat to medium low to low. Steam, covered for 15 minutes. Then fluff with a fork, stir in corn and peas. Leave covered off heat for 5 minutes.
Meanwhile, combine vinegar with mustard, salt and pepper in a large bowl. Stir in olive oil, add peppers and onion. Leave at room temperature until needed. Turn warm rice mixture into bowl with peppers and onions, use a silicone spatula with a folding motion to thoroughy combine. Salad can sit a room temperature for an hour or 2 or can be covered and refrigerated for up to a day. When ready to serve turn into serving dish and sprinkle with pecans.
Place plank in water, weigh down to soak for at least an hour or up to a day. Line a sieve with cheesecloth, paper towel or coffee filter. Add yogurt and place over a bowl to drain for an hour or more at room temperature. Meanwhile zest lime and squeeze juice. Measure out 2tbsp juice into a very small bowl; add saffron. Let soak while yogurt is draining. Set remaining juice and zest aside for pecan topping. When yogurt is thick stir in saffron and lime juice mixture and salt. Cover and refrigerate until needed. For pecan topping, place pecans and mint in a food processor. Stir in olive oil with garlic , drizzing over pecans. sprinkle with reserved juice and zest. Pulse mixture a few times or until pecans are choped. To grill, place soaked cedar plank on grill directly over barbecue burners set on high for 10 minutes or until very hot and bottom is just starting to smoke. Pull to edge of grill; scatter with coarse salt. Set salmon and top with pecan mixture patted firmly over top.
Reduce heat so temperature in barbecue is about 300 F for 8 to 10 minutes. Check with a fork; salmon centeres should still be somewhat dark pink. Slice cucumber very thinly and line buns. Top with salmon; add a large dollop of sauce. Serve right away with salad, passing remaining sauce.


Originally Submitted
7/21/2012





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