Cedar Planked Salmon with Lemon Garlic Sauce and Roasted Carrots

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Cedar Planked Salmon with Lemon Garlic Sauce and Roasted Carrots

Cedar Planked Salmon with Lemon Garlic Sauce and Roasted Carrots
Ingredients
4 cedar planks (in our Meat Dept.)
4 salmon steaks
Salt and pepper to taste
1/2 cup Raley's Chefs' Menu Lemon Garlic Sauce (in our Meat Dept.)
2 tbsp. chopped fresh parsley
1/4 tsp. red chili flakes
1½ lbs. medium carrots, peeled and cut lengthwise
3 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. pure maple syrup
1 tsp. cumin seeds, toasted
1 clove garlic, minced
2 tbsp. chopped fresh mint
Directions

Prep: 15 minutes, Soak: 4 hours (unattended)
Cook: 45 minutes, Serves: 4

1. Soak cedar planks in water for at least 4 hours; drain well. Preheat oven to 400˚F. Line a baking sheet with foil and set aside.

2. Heat sauce in a medium saucepan, then stir in parsley and chili flakes. Reserve a portion of the sauce for serving.

3. Place salmon on planks and season with salt and pepper. Grill over medium heat for 15 minutes or until salmon reaches 150˚F on a meat thermometer, brushing salmon with sauce while cooking.

4. Toss carrots, oil, lemon juice, maple syrup, cumin, garlic, salt and pepper in a large bowl. Place on prepared sheet and bake for 30 minutes. Remove from oven and sprinkle with mint.

5. Serve salmon with reserved sauce and carrots.

Nutritional Information:
570 calories, 34 g protein, 37 g total fat (9 g sat., 0 g trans), 21 g carbohydrate, 5 g fiber, 11 g sugar, 106 mg cholesterol, 358 mg sodium, 18 points

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