Horseradish-Crusted Cedar Plank Salmon with Roasted Brussels Sprouts and Garlic
Active time: 15 minutes
Start to finish: 35 minutes
This makes a nice first course, and a good replacement for gefilte fish. If you don't have a cedar plank, just roast in a baking dish.
One 1 1/4-lb. center-cut salmon filet, skin-on
1 cedar plank, soaked for 30 minutes in water
1 1/2 tablespoons prepared white horseradish, squeezed of excess juice
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
For Brussels Sprouts:
1 1/2 lbs. Brussels sprouts, cleaned and sliced in quarters
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
16 garlic cloves, peeled and sliced in half
Preheat oven to 400°F. Combine horseradish, olive oil, salt and pepper and rub onto salmon. Place salmon on cedar plank and reserve.
Toss Brussels sprouts with olive oil, salt and pepper and transfer to a cookie sheet.
Ten minutes before baking, place cedar plank directly onto oven grate and close oven. After ten minutes, place salmon directly onto cedar plank and, on another rack, the Brussels sprouts bake until salmon is just done, about 20 minutes, and Brussels sprouts are browned, and garlic cloves are softened, 20 to 25 minutes.
Divide roasted sprouts between 8 appetizer plates. Cut salmon into 8 pieces and top Brussels sprouts with salmon. Serve warm.
Recipe © 2009 Adeena Sussman