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Low Carb or Gluten Free - Gluten Free (under construction)
Cedar Plank Salmon with Serrano Ham and Dill
2 TBS Tony’s Lime or Orange Pepper
1 TBS chopped fresh dill
3 TBS Olive oil (lemon olive oil recommended)
4 salmon fillet portions (6-8 oz each)
6 thin slices (about 1/4 lb) Serrano Ham (in Tony’s deli)
1 cedar plank soaked in water 1 hour
8 oz roasted red peppers
lemon wedges
Combine cracked pepper, dill, and 2 TBS oil in small bowl. Rub onto salmon and sprinkle with sea salt. Wrap each salmon portion with 1 1/2 slices of ham; arrange on plank.
Grill covered 5-6 min, or until salmon has changed color one-quarter of way up from bottom. Drizzle with remaining 1 TBS olive oil. Reduce heat to medium; cook 10-12 or until internal temp of salmon reaches 130 degrees. Check by inserting thermometer halfway into thickest part of salmon. Remove plank from grill; let salmon rest at least 2 min. Serve with warmed Roasted Red Pepper sauce and garnish with dill. – Serves 4
Roasted Red Pepper Sauce
Puree roasted peppers (preferably pimento) until smooth. Strain into a saucepan and heat, seasoning to taste with salt and lemon.
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