Lemon Pepper Salmon with Horseradish-Chive Sauce
The bright fruits and crisp acidity of chardonnay balances the delicate fish oils and zesty lemon rub.
Ingredients
Ingredients for the Salmon:
• Cedar planks
• 1 tbsp. grated lemon zest, minced
• 1.5 tsp. chopped fresh thyme
• 1/2 tsp. granulated sugar
• (2) 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches)
• 2 tbsp. extra virgin olive oil
• Kosher salt and freshly ground pepper to taste
Ingredients for the Sauce:
• 1/2 cup crème fraîche
• 1 tbsp. minced fresh chives
• 1.5 tbsp. prepared horseradish
• Kosher salt and freshly ground pepper to taste
Directions
Prepare the sauce:
1. In a small bowl, stir the crème fraîche, chives, and horseradish.
2. Season to taste with salt and pepper.
3. Refrigerate.
Prepare the salmon:
1. Soak the cedar planks in water to cover for at least 1 hour, and then drain the planks.
2. In a small bowl, combine the lemon zest, thyme, sugar, 1.5 tsp. salt, and 1 tbsp. pepper.
3. Rub the mixture together with your fingers until the zest is distributed throughout.
4. Rub the salmon fillets on both sides with the olive oil, and then set each fillet skin side down on a plank.
5. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly.
6. Gently rub the seasoning into the fillets.
7. Let stand at room temperature until the grill heats.
Cook the salmon:
1. Prepare a gas grill by heating all burners on high. Turn off all but one burner before cooking the salmon.
2. Prepare a charcoal grill by banking the coals to two opposite sides of the grill.
3. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source.
4. Cover the grill and cook until the thickest part of the fish registers about 135°F on an instant read thermometer (20-35 minutes, depending on the thickness of the fillets). The planks may smoke a bit—this is fine—and will become very aromatic.
5. Let the fillets rest on the planks for 5-10 minutes before serving.
6. Cut the fillets crosswise into serving portions, plate, and serve with the horseradish-chive sauce.