Midnight Cedar-Planked Salmon
Garry and I helped our friend Bob build out his basement over the course of a year and had a lot of fun doing it. As a thanks, Bob gave me a membership to a wine of the month club. In general, I didn't find a lot of wine that I liked, except for a wine from Midnight Cellars, which I loved. I wound up joining their wine of the month club and kept it for years. As part of the monthly wine shipment, they would include recipes that matched the wines and this is one of them. Bob and I are still close friends, but Garry passed away, and I miss him terribly.
{(rater>id=100|name=Cedar Planked Salmon|type=rate|headline=off)}
| Preheat: High Grill | Yield: servings | |
| Prep: 0:05 | Wait: 1:00 | Cook: 0:00 |
Ingredients
Salmon
- 4 untreated Cedar Shingles
- 2 tsp Vegetable Oil
- 4 Salmon filets
- 1-2 tsp Creole Seasoning
- 3/4 cup red wine
- 1/4 cup balsamic vinegar
- 1 shallot, diced
- 1 tbsp butter
- 1 tbsp flour
- fresh rosemary sprig
Directions
Salmon
- Soak a cedar plank in cold water for at least 1 hour and up to 12 hours. Wipe dry and rub oil onto one side
- Season salmon with seasoning and place on oiled side of shingle
- Cook salmon on shingle in grill
- Sauté shallots, butter, and flour for 3 minutes over medium heat.
- Stir in red wine, vinegar and rosemary.
- Bring to a simmer and reduce by 1/2 volume.
- Add salt and pepper to taste, serve immediately.
Notes
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