Sustainable seafood with Harmons

Estimated read time: Less than a minute

This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.

Cedar Plank Steelhead with Chimichurri sauce

Serves 4
Prep time 15 minutes
Cook time 20 minutes

Ingredients
For the Chimichurri
1 1/2 cups cilantro, including stems, coarsely chopped
3/4 cup flat leave parsley coarsely chopped
½ cup grapeseed oil
¼ cup fresh mint leaves
3 tablespoons fresh lemon juice
2 teaspoons red pepper flakes
3 cloves garlic
Salt and pepper to taste

For the Steelhead
2 Harmons cedar planks
4 6oz steelhead portions
2 tablespoons grapeseed oil
Salt and pepper to taste

Directions
Soak cedar plank in water for about an hour
Heat one side of your grill or the front and back burner if you are using gas.
Place the plank on the indirect heat side of the grill. Brush the steelheed with oil and season with salt and pepper. When the plank begins to produce a small amount of smoke, place the fish on it and close the grill hood. Grill on the board for about 15 to 20 minutes or until the salmon has reached an internal temp of 135F.
While the salmon cooks prepare the chimichurri; Puree the first nine ingredients, cilantro through black pepper, in a food processor until smooth creamy light green dressing is achieved.
Once steelhead is cooked transfer to plate or serving platter and dress with chimichurri.