Planked Seed-Crusted Salmon Salad

Recipe

Salad
Planked Seed-Crusted Salmon Salad

Primary Media

Plate of Seed Crusted Salmon with Side Salad

User Rating

5 out of 5 stars
Rate it:
4 ratings

Recipe Data

4
Servings
30min
Prep
50min
Total

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Description

This smoky planked and grilled salmon gets a flavorful crust of sesame, fennel, hemp, and flax seeds.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
Cedar Planked Salmon
2 tsp.sesame seeds
2 tsp.organic flax-hemp blend
½ tsp.fennel seeds
1 tbsp.Gustare Vita garlic-flavored olive oil
1(1-lbs.) skin-on sockeye salmon fillet
Hy-Vee salt
Hy-Vee ground black pepper
Herbed Yogurt Dressing
½ c.Hy-Vee plain Greek yogurt
½ c.cucumber, peeled and chopped
2 tbsp.fresh dill, chopped
2 tbsp.fresh chives, chopped
1 clove(s)garlic, minced
1 tbsp.fresh lemon juice
1 tbsp.Gustare Vita olive oil
¼ tsp.Hy-Vee salt
Salad
2 c.mixed salad greens
6asparagus spears, cut into ribbons
3roma tomatoes, sliced
Lemon wedges, for serving
Italian parsley, for serving
Fresh dill, for serving

Things To Grab

  • Cedar plank
  • Medium skillet
  • Small bowl
  • Charcoal or gas grill
  • Food processor
  • Meat thermometer

Directions

  1. Soak cedar plank in water for 30 minutes. Combine sesame seeds, flax-hemp blend, and fennel seeds in a medium skillet. Toast over medium heat, stirring frequently, 3 to 4 minutes. Transfer seed mixture to a small bowl; add garlic olive oil. Set mixture aside. 

    Hyvee Culinary Expert Tip
    Unable to find the flax-hemp blend? Substitute with 1 teaspoon flax seeds and 1 teaspoon hemp seeds.
    Hy-Vee Test Kitchen
  2. Preheat charcoal of gas grill for direct cooking over medium heat.

  3. Make Herbed Yogurt Dressing: Place yogurt, cucumber, fresh dill, chives, garlic, lemon juice, olive oil, and salt in a food processor. Cover and process until pureed. Cover and refrigerate until serving time.

  4. Cut salmon into 4 portions. Season with salt and pepper. Rub seed mixture on salmon; set aside.

  5. Place soaked plank on hot grill for 5 to 10 minutes or until lightly toasted, turning once. Place salmon, skin side down, on cedar plank. Grill for 15 to 20 minutes or until fish flakes easily with a fork (145 degrees). Serve salmon with mixed greens and asparagus ribbons, tomato slices, Herbed Yogurt Dressing and lemon wedges. Sprinkle additional pepper on top and, if desired, garnish with parsley and dill.

Nutrition facts

Servings

350 Calories per serving

Amounts Per Serving

  • Total Fat: 24g
  • Cholesterol: 65mg
  • Sodium: 240mg
  • Total Carbohydrates: 7g
  • Protein: 28g

Daily Values

0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 60%
0%
Potassium 15%

Recipe Source:

Balance June 2018