Linguica Crusted Roasted Salmon Cedar Plank
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
salmon
side of |
|
| 2 | tablespoons |
olive oil
|
|
| 8 | ounces |
sausage
|
|
| ½ | cup |
bread crumbs
to bind |
|
| 2 | tablespoons |
lemon zest
grated |
|
| 2 | tablespoons |
orange zest
grated |
|
| 2 | tablespoons |
chives
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
salmon
side of |
|
| 3E+1 | ml |
olive oil
|
|
| 231.2 | ml/g |
sausage
|
|
| 118 | ml |
bread crumbs
to bind |
|
| 3E+1 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
orange zest
grated |
|
| 3E+1 | ml |
chives
chopped |
|
Directions
Preheat oven to 400℉ (200℃).
Season with salmon with 1 tablespoon olive oil and Essence.
In a large sauté pan, heat the remaining oil.
When the pan is smoking hot, sear the salmon for 1 to 2 minutes on each side.
Remove from the pan and place on a cedar plank.
In a sauté pan, render the finely chopped linguica for 2 to 3 minutes.
Add enough bread crumbs to bind the sausage.
Stir in the lemon and orange zest.
Season with salt and pepper.
Crust the top of the salmon with the linguica crust.
Using your hands, pack the crust onto the salmon.
Roast for 8 to 10 minutes for medium rare.
Place cedar plank on platter.
Garnish with chives and Essence.
