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Cedar-Planked Salmon with Crab and Citrus Beurre Blanc





Yields
4 Servings



Soak Tme
1 hr



Cook Time
20 mins



Total Time
1 hr 20 mins

Steve W. Little of Sequim’s Dockside Grill roasts his salmon and serves it with veggies. It’s great grilled too.

su-Cedar-Planked Salmon with Crab and Citrus Beurre Blanc




Photo: Iain Bagwell
 4 pieces wild salmon fillet (6 to 8 oz. each and at least 2 in. wide)
 1 tablespoon olive oil
 2 tablespoons paprika-based BBQ rub
 1 tablespoon butter
 8 ounces Dungeness crab (ideally claw meat)
 Citrus Beurre Blanc
1

Soak a 1/2-in.-thick cedar plank in warm water at least 1 hour. Preheat oven to 450°. Rub salmon with olive oil and BBQ rub, set on plank skin side down, and roast directly on oven rack 8 to 12 minutes, or until almost opaque.

2

Melt butter in a medium frying pan over medium-low heat. Add crab and heat until warm.

3

Top each salmon piece with some crab and drizzle with beurre blanc.

Nutrition Facts

4 servings

Serving size

1

Amount per serving
Calories592
% Daily Value *
Total Fat 37g48%

Saturated Fat 15g75%
Cholesterol 227mg76%
Sodium 423mg19%
Total Carbohydrate 4.2g2%

Dietary Fiber 1.2g5%
Protein 59g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.