Recipes & Food
Salmon Poached in Cinnamon Butter with Cedar-planked Porcini
- 1 cedar grilling plank, soaked in water for 1 hour, drained
- Canola oil, for oiling the plank
- 1 garlic clove, minced
- 1 shallot, minced
- 1 tsp chopped thyme
- 1 tbsp extra-virgin olive oil
- 1 tbsp aged balsamic vinegar
- 1/2 tsp kosher salt
- 1/2 lb porcini or king trumpet mushrooms, cut into bite-size pieces
- 1 lb unsalted butter
- 2 tsps cinnamon
- 4 6-oz skinless salmon fillets
- Kosher salt
- Sea salt
- Lemon wedges, for serving
Mushrooms: Preheat the oven to 375 F. Rub the cedar plank with canola oil, transfer it to a baking sheet and heat in the oven for 30 minutes.
Meanwhile, in a medium bowl, combine the garlic, shallot, thyme, olive oil, vinegar and salt. Add the mushrooms and toss to coat. Let marinate at room temperature for 30 minutes. Then spread mushrooms on plank and roast until tender, about 20 minutes.
Salmon: In skillet, combine butter and cinnamon. Attach thermometer to the side. Melt the butter over low heat until it registers 125 F. Season the fillets with kosher salt and add to skillet; they should be completely submerged in the butter. Poach, turning the fillets halfway, until just cooked through, about 20 minutes; move the skillet on and off the heat to keep the temperature between 125 F and 130 F.
Transfer salmon to a paper towel-lined plate and drain briefly. Season with sea salt. Serve with the mushrooms and lemon wedges.
Makes 4 servings