Grilled Cedar Plank Salmon With Yellow Pepper Saffron Sauce

Recipe Ingredients

4		Cedar planks - - (12" by 12") soaked for 3 hours
4		Salmon fillets - (about 6 oz ea)
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste YELLOW PEPPER SAFFRON SAUCE
2		Yellow peppers*
1/3 cup	78ml	Rice wine vinegar
6		Garlic, coarsely chopped
1		Saffron threads
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Dijon mustard
3/4 cup	177ml	Pure olive oil
		Salt and freshly ground pepper

Recipe Instructions

* charred on the grill, seeded and coarsely chopped

Preheat grill.

Remove the planks from the water and place on the grill until hot. Have ready 4 sheets of aluminum foil cut into 16- by 16-inch sheets.

Remove the planks with tongs and place 1 plank in the center of each piece of foil. Brush the salmon on both sides with olive oil and season with salt and pepper to taste.

Wrap the aluminum around the salmon, return to the grill and cook for approximately 10 minutes or to medium-well doneness.

Remove each fillet from the plank and drizzle with the Yellow Pepper Saffron Sauce.

YELLOW PEPPER SAFFRON SAUCE:

In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper

Source:
Bobby Flay

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