Roasted Smoked Salmon on Cedar Planks
#AD Today, I am cooking a special dish using Wrights of Howth Organic Smoked Salmon. A roasted smoked salmon topped salmon with creamy mashed potatoes and sauted vegetable. A 15-minute recipe to try at home this week. ...#kevindundon #wrightofhowth #recipeoftheday #pp #yummy
Ingredients
- 4 portions Salmon fillets skin on
- 4 tbsp maple syrup
- ½ lemon zest and juice
- 200 g Wrights of Howth Organic smoked salmon sliced
For the courgette
- 2 tbsp butter
- 4 mini courgettes halved
- ½ lemon juice
- Salt and pepper
For the sauce
- 50 ml white wine
- 1 tbsp maple syrup
- 100 ml cream
- 50 g butter diced
To serve ;
- 200 g mashed Potato
- Salad leaves
Instructions
- First dip the cedar planks into water for 2 hours.
- Preheat the oven to 200˚C.
- In a bowl, combine the maple syrup with lemon zest and juice.
- Lay the cedar planks on a roasting tray.
- Place the salmon skin-side down in a single layer on top of the cedar planks. Add the smoked salmon slices to cover and brush with the maple mixture. Season well.
- Place in the oven and roast for 12 - 15 minutes or until cooked through and uniformly pink in the centre.
- In the meantime, prepare the mashed potato, and courgettes. Sautee the courgette in a little of butter and salt and pepper. Let them soften for 5 minutes until just lightly coloured and cooked through. Add lemon juice last minute.
- To make the sauce, in a third pan, bring to simmer the white wine, maple syrup for 2 minutes, add the cream and bring it back to the boil. Check the seasoning. Remove from the heat and swirl in the butter until combined.
- Remove the salmon from the oven and serve immediately with the creamy mash, courgette and the drizzle of the sauce.