Plank Grilled Salmon With Chipotle Mashed Potatoes And Tomatillo Sauce
Serves: 4
  • 4 untreated cedar shingles - (3" by 8") (soaked in water)
  • for 2 hours
  • Vegetable oil (for brushing)
  • the shingles
  • 4 salmon fillets - (8 oz ea)
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
Roasted Tomatillo Sauce
  • 8 medium tomatillos (husked)
  • 4 garlic cloves (peeled)
  • 1 small red onion (peeled, quartered)
  • 2 tablespoons olive oil
  • 1 canned chipotle
  • ¼ cup cilantro leaves
  • 2 teaspoons honey
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
Chipotle Mashed Potatoes
  • 6 potatoes (peeled, quartered,)
  • and boiled
  • 4 tablespoons unsalted butter
  • ¾ cup heavy cream (warmed)
  • 1 tablespoon chipotle puree
  • 4 roasted garlic cloves (smashed to a paste)
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
  1. Preheat a grill to high. Remove shingles from water and brush with vegetable oil on both sides. Place on the grill and allow to heat through, about 10 minutes. Remove to a sheet pan.
  2. Preheat oven to 375 degrees. Season salmon with salt and pepper, then sear on all sides quickly. Place a salmon fillet on each shingle and cover sheet pan with foil. Place in oven and cook until just done, about 5 to 8 minutes.
Roasted Tomatillo Sauce
  1. Preheat the oven to 350 degrees. Rub the tomatillos, garlic and onion with olive oil, place on a baking sheet, and roast for 20 minutes or until the tomatillos are soft. Place all the ingredients in a food processor and puree until smooth, season with salt and pepper to taste.
Chipotle Mashed Potatoes
  1. Place potatoes in a large bowl, add butter, warm cream, chipotle puree and garlic and mash until smooth. Season with salt and pepper.
  2. This recipe yields 4 servings.
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