Cedar Planked Chimichurri Crusted Salmon
Enhance your culinary talent with Nativo Spices.
A while back, Nicole Stover made this amazing Chimichurri Crusted Salmon.
Follow her for more ideas and recipes at @beachgirlgrills
Ingredients:
1-2 Cedar planks
2 lbs. salmon
2 tablespoons good mayonnaise
2 tablespoons Dijon mustard
1 teaspoon lemon juice
¾ cup unseasoned breadcrumbs (can substitute for gluten-free)
¼ cup freshly grated Parmesan
Zest of one lemon
½ teaspoon kosher salt
1 teaspoon crushed red pepper flakes (optional)
2 lemons thinly sliced, plus more for serving
Method:
Soak cedar planks in hot water for 15 minutes, or cool water for an hour.
Pat salmon dry. Combine mayonnaise, mustard, lemon juice, and 1 teaspoon of the Chimichurri and brush a thin layer over the top of each piece of salmon.
Combine breadcrumbs, the rest of the Chimichurri, Parmesan, lemon zest, and the salt and crushed pepper if using.
Sprinkle an even layer over the salmon.
Line cedar planks with lemon slices and place each piece of salmon on top of the lemons.
Prepare the grill for indirect grilling. Place planks in the center of the grates. Grill for 15-20 minutes, or until the internal temp reads 125-135, depending on how well you like your salmon done.
Serve with extra lemon.
This can also be prepared in an oven.
Preheat oven to 350 and bake for 20 minutes with the cedar planks on a cookie sheet.
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