Cedar plank salmon with lemon cream

45 Minutes (+1 hour to soak cedar planks) • Gluten-free • Lactose-free • Low FODMAP • Serves 8 • Don’t be surprised I’m posting a grilling recipe in the dead of winter. I like grilling rain or shine and salmon is a hearty fish you can enjoy year-round. This low FODMAP salmon is the best I’ve ever had. I prefer using steelhead, but you can modify this recipe to use the type of salmon you prefer. The Lemon cream sauce is especially good with salmon but goes well with any fish or seafood and is super easy to make.

INGREDIENTS

3 (12-inch) untreated cedar planks

1 1/2 - 2 pounds Steelhead (or other) salmon filets (boneless and skin on)

⅓ cup garlic-infused olive oil

1 ½ tablespoons rice vinegar

1 teaspoon toasted sesame oil

⅓ cup gluten free soy sauce

¼ cup chopped green onions (green part only)

1 tablespoon grated fresh ginger root

LEMON CREAM INGREDIENTS

1 cup lactose free sour cream

1 teaspoon lemon zest, grated

2 tablespoons lemon juice, fresh-squeezed

1/2 teaspoon granulated sugar

DIRECTIONS

Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.

In a shallow dish, stir together the olive oil, rice vinegar, sesame oil, soy sauce, scallion greens, and ginger. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.

Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.

Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Remove salmon from cedar planks and serve on warmed plates with lightly steamed vegetables, steamed white rice and, if you like, a lemon cream (see recipe below). Garnish with a sprig of fresh thyme and a grinding of fresh pepper.

LEMON CREAM DIRECTIONS

While your salmon is marinating, in a medium bowl, combine sour cream, lemon zest, lemon juice, and sugar; mix until well blended. Store, covered, in refrigerator until ready to use.

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