Grilled Salmon on Cedar Planks with Yogurt Tartar Sauce - BC Dairy

For BC dairy farmers

For health professionals

School or Educator

Equipment

Cedar Planks
Bowl
Grill

Ingredients

SALMON
1/3 cup (75 mL) plain 2% yogurt
2 Tbsp (30 mL) maple syrup
1 Tbsp (15 mL) grainy mustard
1 tsp (5 mL) sriracha hot sauce
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 centre-cut salmon pieces (5 oz/150 g each)
YOGURT TARTAR SAUCE
1 cup (125 mL) plain 2% yogurt
3 Tbsp (45 mL) finely chopped capers
2 Tbsp (30 mL) finely chopped dill pickles
1 Tbsp (15 mL) grainy mustard
1 Tbsp (15 mL) chopped fresh chives
2 tsp (10 mL) lemon juice

Directions

SALMON

In shallow dish, soak cedar planks, weighted down with cans or stones, for about 1 hour or according to package directions (depending on thickness of plank).
Meanwhile, stir together yogurt, maple syrup, mustard, sriracha, salt and pepper. Place in resealable bag; add salmon and refrigerate for 1 to 2 hours.
Preheat grill to medium-high. Remove salmon from bag. Pat planks dry and place salmon on top.
Reduce heat to medium; place planks over indirect heat. Cover and cook, for about 10 minutes or until salmon flakes easily with fork (planks will be charred). Remove from heat; let stand for 5 minutes. Remove salmon from planks.

YOGURT TARTAR SAUCE

In serving bowl, mix together yogurt, capers, pickles, mustard, chives and lemon juice. Serve with salmon.

Tips:

If necessary, spray any flare-ups from the grill with water mister.
Serve leftover tartar sauce with burgers or other grilled meat.