Cedar-Planked Salmon With Mustard Sauce

servings: 6-8
Prep Time: 10 Min
Chill Time: 4 Hr 0 Min
Cook Time: 20 Min

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  • 1 leek
  • Salt and pepper to taste
  • 1 2 1/2 lb center-cut salmon fillet
  • 6-8 sprigs tarragon
  • 3 tbsp fresh tarragon, chopped
  • 1/3 cup Dijon mustard
  • 1 cup crème fraîche
  • 3 tbsp prepared fresh horseradish
  • 5 tbsp olive oil
  • 1 untreated cedar plank


For the sauce, combine the crème fraîche, mustard, 3 tablespoons of olive oil, horseradish and tarragon in a bowl and mix well. Season with salt and pepper. Chill, covered, until ready to use. For enhanced flavor, make this 1 day ahead. For the salmon, cut a 6-inch piece from the leek from the white part to the green part. Cut the piece into halves lengthwise. Soak in water to clean. Pat dry and cut into 1/8-inch strips. Preheat the oven to 350 degrees. Lightly oil an untreated cedar plank. Place on the middle rack in the oven and heat for 15 minutes. Arrange the leek strips and tarragon sprigs on the plank, forming a bed for the salmon. Place the salmon skin side down on the bed. Brush with the remaining 2 tablespoons of olive oil. Sprinkle with salt and pepper. Bake on the middle oven rack for 15 to 20 minutes or until the salmon flakes easily. Cut into 6 to 8 pieces. Serve with sauce.

Additional Tips

You may use a lightly oiled shallow baking pan instead of a cedar plank.

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