June 12, 2013 12:00 PM


Makes: 4 servings Hands-on time: 10 min. Total time: 8 hrs., 20 min.

2 (6×10-in.) cedar planks

6 tbsp. Dijon mustard, divided

3 tbsp. olive oil, divided

Zest and juice of 2 lemons, divided

1 tsp. malt vinegar

1 tsp. soy sauce

4 (6- to 8-oz.) boneless, skinless salmon filets

½ cup mayonnaise

¼ cup reduced-fat sour cream

¼ cup chopped fresh dill

Sea salt

Freshly ground black pepper

Jalapeño hot sauce

Lemon wedges

1. Soak cedar planks in water to cover, 6 to 8 hours.

2. Combine 2 tbsp. Dijon mustard, 1 tbsp. olive oil, zest and juice of 1 lemon, vinegar and soy sauce in small bowl. Coat all sides of salmon with mustard mixture. Cover and chill for 1 hour.

3. Preheat oven or grill to 475º (high heat). Whisk together remaining mustard, lemon zest and lemon juice with mayonnaise, sour cream, dill, pinch of sea salt and several dashes of hot sauce. Cover and set aside.

4. Remove planks from water and pat dry; rub with remaining olive oil. Place salmon on planks; sprinkle with sea salt and pepper. Bake or grill salmon, covered with grill lid, 8 to 10 minutes or until done. Serve immediately with sauce and lemon wedges.

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