You’ll need a cedar plank (available online). You’ll also need to season your cedar. Not too difficult. Pour some vegetable oil on the plank, rub it in with a paper towel and then after it soaks in, hit it with some salt and pepper. I serve this dish with a chilled Sauvignon Blanc.
1 ½ pound Salmon filets – skin and bones removed
1 cup of Risotto (Arborio) Rice
1 Medium to Large Sweet Onion
2 Cloves of Garlic
¼ Cup of Dry White Wine
1 Quart of Chicken Broth/Stock
Asparagus (as much or as little as you like – maybe 1/3 cup)
1 Large Lemon
½ cup Smoked Gouda or Gruyere Cheese Grated
Salt and Pepper
For the Salmon
Cut the Salmon filets into four (4) six (6) ounce portions. Place them evenly on a seasoned cedar plank (see above). I have a spice blend I use (recipe here). If you don’t have a spice or herb blend you like, use a little salt and pepper, but you don’t need to do too much seasoning as the cedar will take care of this for you.
Once on the cedar plank and seasoned, place the Salmon in the refrigerator until it goes in the oven. Preheat your Oven to 350 Degrees. When you have about half the Chicken Stock remaining (see below), place the Salmon in the oven. Salmon cooks for about 15 minutes at 350. It should flake easily and be opaque when done. Don’t worry about the cedar in the oven, it won’t burn, but will smell wonderful!
For the Risotto
Chop the asparagus into ¼ inch pieces. Set aside.
Grate the cheese. Set aside.
Chop the Onion and place in medium saucepan over very low heat with a tablespoon of Extra Virgin Olive Oil. Season lightly with salt and pepper. Cover and let cook until caramelized stirring occasionally. This will take some time, but the wait is worth it. Cook until the onions are soft and completely caramelized and sweet to the taste. Set aside in separate bowl.
Chop Garlic Cloves and sauté in same saucepan from Onions over medium heat with a tablespoon of Extra Virgin Olive Oil until the Garlic starts to soften. Add the Risotto and stir constantly so as to avoid burning the rice. Continue to cook for approximately 3 minutes. Add the Dry White Wine. After the steam clears, add the Chicken Stock perhaps ½ cup at a time. Continue to cook, stirring occasionally. Continue to add Chicken Stock whenever you are able to see the bottom of the saucepan as you stir.
After perhaps 20-25 minutes (it could be more or less time depending on the heat of your stove) the Risotto should become tender you may need a bit more Chicken Stock, perhaps less, but cook until Risotto is of your preferred consistency. Add the Caramelized Onion.
Add the cheese and stir until melted. Add the Asparagus and stir. Add the juice of half a lemon and stir. Add Salt (remember the cheese has a good bit of salt in it!) and Pepper to taste. Reduce heat to very low and let sit 5 minutes.
Serve Hot with the Cedar Plank Salmon and Enjoy!
So folks like to finish with a ¼ cup of Heavy Cream. So like to drizzle Extra Virgin Olive Oil on the Risotto before serving.