July 4
th is all about the red, white and blue and do we have a recipe for you that will have you covered. Boca Grove’s Executive Chef Dominick Laudia has prepared a “4
th of July Red, White and Blue Cedar Plank Salmon with Macerated Blueberries and Raspberries, and Minted Crème Fraiche” that will definitely satisfy.
For the Salmon (serves 2):
2 each Salmon Fillet
2 Tbsp. Oil
2 each Cedar Planks, Soaked in Water
As needed Salt and Pepper
2 Tbsp. Honey
2 Tbsp. Soy Sauce
1 tsp. Minced Ginger
Method:
Coat salmon with oil.
Sear the salmon on a BBQ grill.
Remove and place on cedar plank.
Season with salt and pepper.
Combine honey, soy sauce and ginger and brush on salmon.
Cover salmon with aluminum foil and place back on the grill, reducing the flame.
Cover the BBQ grill and cook the salmon for 8 to 10 minutes or until the salmon is slightly firm to the touch.
For the Berries:
1 cup Blueberries
1 cup Raspberries
½ cup Crème Fraiche or Sour Cream
1 Tbsp. Fresh Mint, Chopped Fine
Method:
Add simple syrup (recipe to follow) to both berries to coat.
Combine mint and crème fraiche.
For the Simple Syrup:
1 cup Water
1 cup Sugar
1 piece Vanilla Bean, Cut in Half
Method:
Bring sugar, water and vanilla bean to a boil.
Simmer for 15 minutes, remove and chill.
To Assemble:
Place plank with salmon on a plate.
Top salmon with blueberries, raspberries and crème fraiche.
Serve with your favorite sides.
Celebrate America’s Independence Day with this scrumptious fish dish.