We’re back with another fabulous summer dinner idea. Emeril’s Cedar Planked Salmon with Calabrian Chiles and Preserved Lemon presents beautifully right off the grill. The preserved lemon slices take a bit of time to prep, but trust us when we say it’s totally worth it. The dish, served with a side of grilled patty pan squash, was a big hit with our guests Kate Kilgour and Tommy Dunnam on a recent episode of Emeril Tailgtates.
Cedar Planked Salmon With Calabrian Chiles and Preserved Lemon
4 untreated cedar shingles, about 5 1/2 by 10 inches each
2 teaspoons vegetable oil
4 (6- to 8-ounce) center cut salmon fillets (pin bones removed)
3 teaspoons Emeril’s Original Essence
¼ cup chopped or sliced pitted Kalamata olives
3 tablespoons crushed Calabrian chiles in oil
2 tablespoons extra virgin olive oil
Zest of 1 lemon
1 tablespoon lemon juice
3 cloves of garlic, minced
¾ teaspoon kosher salt, or to taste
8 slices Preserved Lemon Slices (recipe follows)
Fresh marjoram, oregano, and/or basil, chopped, to garnish
Soak the shingles in a large bowl of warm water for at least 1 and up to 2 hours. This will keep the shingles from catching fire.
Preheat a grill to 400 degrees F. Pat the shingles very dry, then rub 1 side of each shingle with 1/2 teaspoon of oil.
Season each fillet with ½ teaspoon of the Essence, then transfer fillets to the oiled side of the shingles.
In a small bowl, combine the remaining teaspoon of Essence, the olives, Calabrian chiles, olive oil, lemon zest, and lemon juice. Using the side of a chef’s knife, make a paste with the garlic and ¼ teaspoon of the salt by rubbing it back and forth against a cutting board. Add the garlic paste to the bowl along with the remaining salt. Stir the chile mixture well, and then divide it evenly over the tops of the fillets, using your fingers if necessary to “paint” the mixture all over the top and sides of the salmon.
Top each fillet with two slices of the Preserved Lemon Slices. Place the shingles in the center of a hot barbecue grill. Close the lid and cook until the fish reaches a temperature of 120 to 125 degrees F for medium, or to desired temperature, usually about 20 minutes.
Remove the shingles from the grill using a long-handled spatula. Garnish each fillet with fresh herbs, and serve.
Yield: 4 servings
Grilled Patty Pan Squash
2 pounds patty pan squash, cut into quarters
2 tablespoons extra virgin olive oil
Kosher salt
Ground black pepper
Preheat a grill to medium high, about 425 degrees F. Place the squash on a small tray or baking sheet and coat with olive oil, salt and pepper. Transfer to the grill and cook until caramelized and cooked through, about 3 minutes per side.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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