Dinner DeeAs recipes: Cedar Plank Salmon, Golden Beet Salad and Roasted Mushroom Flatbread

Cedar Plank Salmon | Dinner DeeAs

We learn how to make cedar-plank salmon right in your oven, plus a salad celebrating fall flavors. Grab the recipe at http://www.DinnerDeeAs.com and if you make it, send us a picture! E-mail us at DinnerDeeAs@fox.com or @DinnerDeeAs on Instagram. Watch Dinner DeeAs every weekday at 1p on Fox 13 Tampa Bay and 7a on FOX 35 Plus in Orlando.

These recipes are full of fall flavor - first up, a sauce to serve with 'Cedar Plank Salmon' as demonstrated on the show, plus a 'Golden Beet Salad' then a bonus recipe of ‘Roasted Mushroom Flatbread’. These recipes come from Brandi Lankford, Executive Chef Partner with 'Seasons 52', known for their seasonal menus, fresh food and everything being 'oak-fired' or 'brick oven roasted'.

Click here for a printable version of the recipes below. If you make them, send us a photo and let us know how they turned out! 

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Cedar Plank Salmon (Inspired by Seasons 52’s Cedar Plank-Roasted Salmon)

Ingredients

• untreated cedar plank
• clean, cold, tap water or hot water
• salmon fillet, skin on
• whole Dijon mustard
• blackening spice
• lemon zest
• kosher salt
• black pepper

Directions

1. Soak cedar plank in clean water. For quick process, use hot water for 15 minutes. For best results (restaurant style), soak in clean, cold, tap water for 24 hours. Plank is ready when no longer splintering or dry around edges.
2. In a bowl, mix whole dijon mustard, blackening spice, and lemon zest to create marinade.
3. Coat salmon fillet (skin on) completely with marinade.
4. Marinate salmon for minimum of 4 hours, or ideally 24 hours.
5. Season salmon with salt and black pepper using 3:1 ratio (higher on salt). For simple measurement, use three nice shakes of each.
6. Place salmon fillet, skin on, directly onto soaked cedar plank.
7. Place cedar plank and salmon into oven.
8. Bake at 425° F until cooked through. Serve immediately.

Dill-Mustard Sauce (Inspired by Seasons 52’s Cedar Plank-Roasted Salmon)

Ingredients

• 2 cups Dijon mustard
• zest of 1 small lemon
• fresh dill (to taste)

Directions

1. Combine mustard, lemon zest and dill.
2. Serve 1 tablespoon on side with finished salmon.

Golden Beet Salad (Inspired by Seasons 52) 

Recipe serves two as a shared salad. 

Ingredients

• ½ lb raw golden beets, sliced into wedges
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 cup arugula
• ¼ cup goat cheese, crumbled
• ¼ cup pistachios, toasted
• 2 tbsp honey vinaigrette
• 1 tbsp balsamic vinegar
• salt and pepper

Directions

1. Preheat oven to 400° F.
2. Place sliced golden beets into mixing bowl and toss with honey and rice vinegar.
3. Transfer coated beets into glass baking dish and cover with aluminum foil.
4. Roast in oven for 30–45 minutes, or until beets are tender.
5. Once tender, remove foil and roast for additional 10–15 minutes to caramelize.
6. While still warm, place beets on top of arugula.
7. Season with salt and pepper.
8. Toss beets and arugula in honey vinaigrette dressing.
9. Top with crumbled goat cheese and toasted pistachios.
10. Drizzle balsamic vinegar around beets.
11. Serve alongside your favorite glass of wine. Seasons 52 recommends Emmolo Sauvignon Blanc.

Roasted Mushroom Flatbread (Inspired by Seasons 52)

Recipe serves four as an appetizer.

Ingredients

• 1 thin-crust flatbread or pizza dough
• 1 tbsp olive oil
• fresh herbs
• ¼ cup Parmesan cheese, shredded
• ¼ cup mozzarella cheese, shredded
• ¼ cup goat cheese, crumbled
• ½ cup shiitake and portobello mushrooms, chopped
• ¼ cup sautéed cipollini onions
• 2 tbsp green onions, chopped

Directions

1. Preheat oven to 425° F.
2. Place chopped mushrooms on large baking sheet and toss with drizzle olive oil and blend herbs.
3. Roast in oven for 10 minutes, then remove and prepare flatbread.
4. Lower oven to 400° F (or recommended temperature on dough package).
5. Place dough on baking tray and brush with olive oil.
6. Top with Parmesan and mozzarella cheeses, followed by roasted mushrooms, sautéed cipollini onions and crumbled goat cheese.
7. Bake until crisp and golden brown.
8. Remove from oven.
9. Garnish with chopped green onions.
10. Slice into triangles and serve alongside your favorite glass of wine. Seasons 52 recommends Sea Sun Pinot Noir.

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