Cedar Salmon with Wasabi Dip
By Paula DeenJUMP TO RECIPE
- 1 10 by 20-inch, clean soaked in water for at least 4 hours food-safe cedar board
- 1 side salmon
- vegetable oil
- 1 tablespoon wasabi powder
- 1 cup heavy whipping cream
- 1/2 teaspoon fresh lemon juice
- to taste coarse salt
Prepare charcoal fire. Rub cedar board with oil. Place salmon on the cedar board and cook on hot grill for about 12 minutes. For inside cooking, put the board on a large griddle or bake in a 400 °F oven for 12 minutes.
Wasabi Dip:Reconstitute wasabi powder with 1 tablespoon of water to form a paste and set aside. Whip cream with a mixer until soft peaks form. Fold in the wasabi paste and lemon juice; salt, to taste. Refrigerate until ready to use.