Plank-Roasted Salmon with Rosemary-Mustard Vinaigrette
Ingredients
- For the rosemary-mustard vinaigrette
- For the plank-roasted salmon
Directions
In a medium bowl mix together the Worcestershire, vinegar, soy sauce, mustard, sugar, rosemary, salt, and pepper. Gradually whisk in the olive oil. The vinaigrette will keep covered in the refrigerator for up to 3 days.
Brush one side of the board with 2 tablespoons of the olive oil and let it sit overnight.
Arrange a rack in the center of the oven and preheat the oven to 450°F. Place a large rimmed baking sheet underneath the center rack to catch the salmon drippings.
Lay the salmon fillets skinned side down on the plank. Tuck a sprig of rosemary under each fillet. Lightly brush the salmon with the remaining 2 tablespoons olive oil and sprinkle with salt and pepper.
Place the board in the oven for 10 minutes. To make sure the fish is cooked properly, lightly squeeze the fillet with your finger; it should feel firm and just start to give way. Carefully remove the board from the oven. With a metal spatula, transfer the salmon fillets to warm plates.
Whisk the vinaigrette briefly to recombine and spoon some of it over each fillet. Serve at once.
Recipe Testers Reviews
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Jackie Gorman
This is a nice preparation to make as a change of pace from plain roasted salmon. This recipe does not have you heat the cedar plank up in the oven, as I’ve seen with other recipes. The plank did start to smell very quickly. The salmon cooked in the allotted time.
This vinaigrette is wonderful! We had some left over, which we used the next day on some broccoli, and it was delicious. I want to experiment with this vinaigrette on other fish, as well as vegetables. Chicken also sounds like a good vehicle to carry this sauce.