Ned Bell’s Planked Wild Salmon With Nectarines, Thyme, Honey, Almonds And RicottaRecipe By: Ned Bell
Total Time: 40 minutes, including soaking time
Prep Time: 25 minutes
Wild salmon is a full-flavored and rich fish. When cooked on a wood plank, it’s like you’re savoring it in the wilderness.
- 1 cedar barbecue plank
- 1 1/2 lb. skin-on salmon fillet, whole or cut into 4 portions
- Extra virgin olive oil
- Sea salt and coarsely ground black pepper
- 4 sprigs thyme (leaves only) plus more for garnish
- 4 nectarines or apricots, halved
- 2 tbsp honey
- Pinch flaked sea salt
- 4 oz. fresh whole-milk ricotta, about 1/2 cup
- Toasted sliced almonds, for garnish
Directions Yield: Serves 4
- Soak cedar plank in water for at least 30 minutes and up to one day.
- Preheat grill to medium, about 350ºF. Using paper towels, pat dry. Rub fish all over with olive oil, and season both sides with salt and pepper. Sprinkle half the thyme leaves over fish and press to adhere.
- Place plank on grill directly over flame. Close lid and allow plant to heat until just starting to smoke, about 2 minutes. Turn and repeat on other side.
- Add fish, skin-side down, to plank. Add nectarines, cut-side up. Drizzle nectarines with honey, and sprinkle with remaining thyme leaves and a little flaked sea salt. Close lid and cook for 7 to 12 minutes or until fish is almost opaque all the way through and flakes easily, and nectarines are caramelized and tender. (If plank gets too hot and ignites, spray with water.) Alternatively, grill salmon directly on oiled grill grate for 3 to 4 minutes per side, and roast nectarines in baking dish in 400ºF oven for 12 minutes.
- Cut whole fish fillet into four portions if necessary. To serve, add 2 tbsp ricotta to each portion and sprinkle with almonds. Garnish with thyme leaves.