Orange-pistachio mix tops off plank-grilled salmon

07/25/2008 | Examiner, The

Chef Becky Selengut has a recipe in her book, "Washington Local and Seasonal Cookbook," that uses pistachios, orange and chardonnay mustard to flavor salmon grilled on cedar planks. The resulting dish is "amazing," according to this food writer, who says you must soak the cedar planks for at least four to six hours in order to re-create the dish.

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