• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Eat Well

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Eat Well?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Cedar planked salmon with celeriac and apple remoulade

Cedar planked salmon with celeriac and apple remoulade
( SERVES 4 )

Publication: Listener

Listener

Ratings: No ratings yet

Cedar planked salmon with celeriac and apple remoulade

No ratings yet

People who normally loathe salmon fall in love with this dish. Film stars have swooned over it, with one even seizing the serving plate and rushing around to offer some to other diners! Buy the cedar planks from a timber merchant and tell them how you want the wood cut up. I reckon the amount of cedar I've bought in the past 10 years would be enough to build a rather nice, but small cottage. The only caveat? You need to cook this recipe on a barbecue.

Ingredients

1 to taste Sea salt
400 g Boneless salmon fillets
1 tsp Brown sugar
1 tsp Mustard powder
50 g Butter
1 Tbsp Lemon juice
2 Tbsp Chives

Directions

  1. For this recipe you need 4 pieces of dressed untreated cedar plank, 14cm x 7cm too cook the salmon on.
  2. Lightly sprinkle some sea salt over the pieces of cedar. Place a piece of salmon on top of each one, trimming the fillets if necessary to fit the planks. 
  3. Check the fish for small bones, then use small pliers or tweezers to gently remove them. Lightly season the salmon with sea salt.
  4. It is important to do the next step in order. First, rub the soft brown sugar onto the top of the fillet, and then sieve the mustard powder over it. 
  5. It doesn't matter if any sugar or mustard powder ends up on the wood, as they will caramelise around the salmon and become part of the delicious juices.
  6. Place the planks on top of the grill bars of the barbecue and cover them with an upturned metal container. 
  7. I use an old roasting pan. The wood need only smoulder and not burst into flames. Check the salmon after 5 minutes.
  8. It is cooked when small white beads of cooked protein form on the outside.
  9. Melt the butter and mix with a squeeze of lemon juice and the chopped chives (or fresh thyme leaves). 
  10. When the fish is ready to serve, pour some of this mixture over the top.
Your rating?
comment

https://www.eatwell.co.nz/recipe/6118/Cedar-planked-salmon-with-celeriac-and-apple-remoulade/

Collections you may like

5 ingredients: 30 minutes

5 ingredients: 30 minutes

Thermomix competition entries - Dinner for 4 for $20

Thermomix competition entries - Dinner for 4 for $20

Substantial winter salads

Substantial winter salads

Make ahead dinners

Make ahead dinners

Stories you may like

Roast turkey: how to keep it moist

Roast turkey: how to keep it moist

Simon Gault
4 Bites: stoups

4 Bites: stoups

Warren Elwin
Simon Gault's family helpings

Simon Gault's family helpings

Simon Gault
4 Bites: Winter sandwiches

4 Bites: Winter sandwiches

Warren Elwin

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Seed crackers (gluten and dairy free)

    Seed crackers (gluten and dairy free)

  • The ultimate Kiwi beer batter

    The ultimate Kiwi beer batter

  • Dark chocolate and brandied fig truffles

    Dark chocolate and brandied fig truffles

  • Chickpea eggplant salad

    Chickpea eggplant salad

  • Ripe’s raw energy salad

    Ripe’s raw energy salad

  • Spicy hummus

    Spicy hummus

Receive weekly emails & save favourite recipes

register now

Trending

  • Edible Christmas gift ideas

  • How to avoid burnout this festive season

  • 15 ways with asparagus

  • Video: ever-popular gluten-free seed crackers

  • Annabel Langbein's Christmas party hacks

  • Our favourite fritters and hash cakes

  • Healthy snack ideas

  • Five easy Christmas desserts

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Soba noodle and cucumber salad with salmon skewers

    Soba noodle and cucumber salad with salmon skewers

  • Hawaiian poke

    Hawaiian poke

  • Sesame salmon noodles

    Sesame salmon noodles

  • Salmon burger

    Salmon burger

  • Salmon fishcakes

    Salmon fishcakes

  • Salmon skewers with rocket and tomato salad

    Salmon skewers with rocket and tomato salad

  • Creamy salmon and pea pasta

    Creamy salmon and pea pasta

  • Salmon with parsley, walnuts, lemon and horseradish

    Salmon with parsley, walnuts, lemon and horseradish

eatwell.co.nz
  • facebook
  • twitter
  • pinterest
  • Instagram
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top