Herb Crusted Alder Plank Salmon with Blueberry Relish

Apricot Bread Pudding (Creme Brule)
Aztec Pork Chop
Blueberry Relish
Brown Sugar & Cinnamon Creme Brulee
Chef Magana Signature Ceviche
Chef Magana’s Crab Cakes
Chef Magana’s Firecracker Prawn Fettuccini
Chef Magana’s Paella
Cherry Caprihina
Cherry Chimichurri Prawns
Cherry Jack Daniels & Coke
Cherry Merlot Sangria
Cherry Mojito
Chicken Parmigiana
Chimichurri Sturgeon
Chocolate Creme Brulee
Chorizo Prawns (Camaron Con Chorizo)
Clams Casino
Cougar Gold Cheddar Cheese Mac N Cheese
Crab Dip Stuffed Jumbo Prawns
Dirty Spiced Dusted Halibut with Asparagus Salad
Flaming Strawberry Chocolate Cowboy
Gambas al Ajillo (Garlic Prawns)
Herb Crusted Alder Plank Salmon with Blueberry Relish
Honey Chili Glazed Prawns with Mango Salsa
Lobster Mac & Cheese
Mango Salsa
Panzanella Salad
Pumpkin Mousse
Rainer Cherry and Cougar Gold Cheese Tart
Rainer Cherry Martini
Red Chimichurri
Roasted Pork Tenderloin with Romesco Sauce
Roasted Turkey Tortilla Soup
Romesco Sauce
Seafood Pasta Paella
Sparkling Rainer Cherry Sangria
Spiced Clams
Spinach Stuffed Pork Chops
Steamed Clams & Mussels with Chorizo, Garlic, Saffron, Lemons and Wine
The Dr Davenport Brownie
Tomato Bruschetta

Serves 4

Ingredients:

4- 8oz Salmon Fillets (skin-off, pin-bones removed)
2 Tbsp assorted chopped Herbs (Basil, Thyme, Oregano, Flat Leaf Parsley)
Pinch of Red Chili Flakes
Salt to taste
2 Cups Blueberry Relish

Directions:

Preheat oven to 400 degrees.

Place alder plank in oven to pre-heat for about 10 minutes, to take the chill off.

Mix together chopped herbs, red chili flakes and salt in a shallow dish. Crust flesh side of salmon with the herb mixture, place skin side down on top of the heated alder plank and roast in the oven for 10-12 minutes or until internal temperature reaches 140’F.