Herb Salmon on Cedar Plank
Herb salmon on cedar plank - The cedar plank board provides a great aroma
Healthy, because
Even smarter
Nutritional values
Salmon contains a large portion of vitamin D, which the body needs for strong bones and teeth. In addition, the fatty fish provides considerable amounts of anti-inflammatory omega-3 fatty acids.
As a side dish, our grilled green asparagus is a great choice - it harmonizes perfectly with the taste and is just as noble as the tender fish.
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 45.1 μg | (100 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 601 mg | (15 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 107 mg |
Ingredients
- Ingredients
- 22 ozs salmon fillets (with skin, 4 salmon fillets)
- 7 Tbsps olive oil
- ¾ oz Fresh herbs (1 handful; dill, parsley)
- salt
- ¼ tsp freshly ground peppers (from the mill)
- coarse Sea salt (for sprinkling)
- 1 organic lemon
- ALSO NEEDED:
- 1 Wooden board (cedar wood for barbecue)
Kitchen utensils
Preparation steps
Soak cedar plank in cold water for at least 1 hour. Meanwhile, rinse salmon fillets, pat dry and coat with 2 tablespoons oil. Pour remaining oil into a small bowl. Wash herbs, shake dry, pluck off leaves and tips and chop finely. Add herbs, salt and pepper to the oil.
Drain plank, pat dry, and place on the grate of a hot kettle grill, cover, and heat for 5 minutes until wood smokes slightly.
Sprinkle plank with coarse sea salt, place salmon fillets skin side down on plank, brush top with herb oil, reserving some oil, and grill fish, covered, for about 20 minutes.
Rinse lemon, dab dry, and cut into wedges. Remove plank from the grill, brush salmon fillets with remaining herb oil, and serve with lemon wedges.
