Recipes

Alderwood Plank Roasted Salmon with Tomato Provençal Sauce
by Chef Shelby Sewell, Foodz Catering
www.foodzcatering.com
(206) 297-9634

1 alderwood plank
Olive oil
1 bunch scallions (whole)
1 side of salmon
2-3 TBL salmon rub

Tomato Provençal Sauce:

10 cloves of garlic, left whole
1 pound tomatoes, roughly chopped
1 TBL fresh rosemary leaves
1 TBL fresh thyme
3 TBL olive oil
Juice of 1/2 orange

Salmon Rub:

1 TBL salt
1/2 tsp. brown sugar
1 tsp. white pepper
1 tsp. garlic granules
2 tsp. dried oregano
2 tsp. dried basil
2 tsp. dried marjoram
1/2 tsp. dry mustard
1 tsp. paprika

1.Preheat oven to 450°.

2. Prepare Tomato Provençal Sauce:  In a roasting pan, toss chopped tomatoes with olive oil, garlic, and whole herbs.  Roast at 450° until tomatoes are browned and chewy.  Remove from oven and cool.  Puree in food processor with orange juice.  Set aside (can prepare sauce in advance and refrigerate).

3.Prepare the Alderwood Plank:  Keep the oven at 450°.  Oil the alderwood plank generously, place it on a baking sheet, and put into the oven for 15-20 minutes.  The plank will absorb most of the oil.

4.Prepare the Salmon:  Oil the salmon lightly on both sides.  Combine the rub ingredients together, and generously sprinkle/press into salmon.

5.Toss the (whole) scallions with a small amount of oil, place onto the alderwood plank, and put back into the oven for 3-5 more minutes.

6.Place the salmon skin-side down on top of the scallions/plank, turn the oven down to 375° and bake for 8-12 minutes, depending on the thickness of the salmon and desired degree of doneness.

7.Serve at room temperature or cold with the tomato sauce.

Serves 4-6