Cedar Smoked Salmon Caesar With Meyer Lemon Truffle Anchovy Vinaigrette Recipes

SOLOMO KLEFTIKO

Steps:

• For the Solomo Kleftiko: In a small bowl, blend the mayonnaise, dill, lemon juice and pepper, to taste, with a fork. Open grape leaves on a table or a flat work surface placing 2 to 3 next to each other, 2 below them overlapping, 1 below overlapping the 2, to make the shape of a big grape leaf, large end towards you. Put a piece salmon on the grape leaves, spread with some seasoned mayonnaise and top with some of the feta. Roll the grape leaves, from the end closest to you, over the salmon, then fold in both sides and finish rolling. Repeat with remaining ingredients. Coat a large saute pan with olive oil. Set the pan over medium heat and fry the packages until the salmon is cooked through. Transfer to serving plates and garnish with a slices of lemon.

CEDAR PLANK-SMOKED SALMON

Steps:

• Preheat the smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.
• Combine butter, garlic, 3 sprigs dill, and salt in a heat-proof dish. Place in the smoker until butter is melted and infused with flavor, at least 20 minutes. Remove from the smoker.
• Lay salmon on the plank of wood. Brush salmon with the flavored butter. Season with salt and pepper. Place in the smoker and close the door.
• Cook salmon until easily flaked with a fork, about 40 minutes. Check at 10-minute intervals and baste with butter.
• Serve garnished with lemon slices, remaining dill, and remaining flavored butter.