Cedar Plank Smoked Salmon with Collard Greens


By Todd Johnson


Cedar Plank Smoked Salmon with Collard Greens - 4/27/1998

4 pieces salmon fillet 2 tsp. Harrisa paste
1 cup honey 2 Tbl. champagne vinegar
Vegetable or canola oil Salt and pepper
1 large bulb diced fennel 2 large diced yellow onions
2 whole bulbs garlic (cut in half) 1 cup molasses
6 cups fish stock 1/2 lb. smoked salmon belly
3 strips bacon 2 small peeled and diced turnips
3 bunches of collard green leaves 2 cups unsalted chicken stock
Splash of Tabasco


Mix Harrisa paste (available at international food stores), honey and champagne vinegar. Soak a 10" piece of cedar in water. Cover with oil and place 1 salmon fillet on top. Cover salmon with Harrisa glaze, salt and pepper. Put cedar on BBQ grill. You can either clear a space in the middle of the coals or put the cedar plank on the grill grate. Cover and cook 10-12 minutes. To make salmon broth, saute fennel, 1 onion and garlic in oil for 20 minutes. Add molasses and cook 15 more minutes. Add fish stock and salmon belly (available at fish markets). Simmer 45 minutes, then strain and cool. To make collard greens, cook bacon until brown. Add turnips and 1 onion. Cook until brown. Add collard greens and chicken stock. Cook 5 minutes until greens are wilted and tender. Season with salt and pepper and cool. While salmon is cooking, reheat greens with 2 cups salmon broth, splash of Tabasco and champagne vinegar. Serve salmon on top of greens. Serves 4.

Recipe from Bryan Weener, Sazerac Restaurant

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