Cedar Plank Salmon with Caper Remoulade

Caper rémoulade

¼ cup mayonnaise

¼ cup sour cream

2 tablespoons freshly squeezed lemon juice

4 tablespoons capers, drained

Kosher salt and freshly ground black pepper

Salmon

4 boneless salmon fillets (4-6 ounce each)

Kosher salt and freshly ground black pepper

1 cedar plank, soaked in water at least 4 hours and drained

For the rémoulade: In a small bowl whisk together the mayonnaise, sour cream, and lemon juice. Stir in the capers. Season with the salt and pepper to taste. Cover and refrigerate until ready to serve. This can be made one day before serving.

For the salmon: Heat a clean grill to medium-high with the lid closed for 8-10 minutes.

Generously season the salmon with the salt and pepper. Place the salmon fillets on the cedar plank, skin side down.

Place the plank in the center of the grill directly on the grates. Close the lid and cook until the fish is medium, about 10-12 minutes, or until desired doneness.

To serve: Place the fish on a plate and top with a generous spoonful of the rémoulade sauce.

Serves four.

Cook’s note: Cedar planks are available at most grocery, kitchen supply, and hardware stores. When buying cedar planks at a hardware store, be sure to look for untreated wood.

“Simply Grilling” by Jennifer Chandler (2012 Thomas Nelson)