Ingredients:
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp dry mustard
1 Tbsp unsalted butter, room temperature
4 6-oz salmon fillets, skinned and boned
2 untreated pieces cedar shingles or shims, available from lumber yards, each one 4-5 inches wide and about 12 inches long
Instructions:
Mix together the salt, pepper and mustard. Brush the top of the fillets with a little butter and then sprinkle both sides with dry mustard mixture.
Preheat the broiler. Soak the shingles in cold water for 5-10 minutes and then put them under the hot broiler, 4-5 inches from the heat source, for 2-3 minutes until browned on one side. Carefully take the shingles from the broiler.
Immediately, so that the shingles do not cool, lay 2 fillets on the browned side of each shingle. Return the shingles to the broiler and cook the fish for about 5 minutes. Take the shingles from the broiler and lift the salmon from them.
To serve, place 3-4 tablespoons of soft corn pudding onto plate, top with salmon fillet and spoon vinaigrette around the salmon and sprinkle with toasted pumpkin seeds.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
