While in Montana, we hosted a family cookout and I decided to make one of my favorite spring recipes when blueberries are in season. The addition of an open fire was a bonus, as it added such a nice, deep smoked flavor to the already smokey quality of the cedar plank. The salmon's smokiness is balanced out by the sugar in the sauce and crisp freshness from the salsa.
Recipe
Cedar Plank Salmon with a Pinot Noir Sauce and Blueberry Salsa
- (2) 1 lb. Salmon Filets
- 1 Cup Pinot Noir
- 1/2 Cup Butter
- 1/2 Cup Brown Sugar
- 2 Tbsp Minced Shallot
- 1 Tbsp Minced Rosemary
- Sea Salt and Cracked Pepper to Taste
- 2 Cedar Planks
Blueberry Salsa
- 2 Cups Rough Chopped Blueberries
- 1/4 Cup Diced Green Pepper
- 1/4 Cup Diced Red Onion
- 1/4 Cup White Wine Vinegar
- 1/4 Cup Agave or Honey
- 3 Tbsp Olive Oil
- 1/4 Cup Chopped Cilantro
- Sea Salt and Cracked Pepper to Taste
Directions
- Soak cedar planks in water for 2 hours or more.
- Rinse and pat dry fish. Cut into 4 ounce filets (optional).
- Place cedar planks inside aluminum foil sheet and place salmon filets atop planks.
- Sprinkle fish with salt and pepper.
- Melt butter in a medium sauté pan and add shallots.
- Sauté shallots over medium heat until translucent.
- Add brown sugar and mix into butter until sugar is dissolved.
- Increase heat to medium-high.
- Add pinot noir, rosemary, salt and pepper.
- Simmer until wine is reduced by a quarter.
- Brush wine sauce over fish.
- Close aluminum foil until fish is entirely covered and place on rack over open fire or on high heat barbeque.
- Cook for 10-15 minutes or until fish is cooked to desired temp.
- Mix all ingredients of salsa and spoon over salmon.
Serves 8
The evening was spent adoring our friend's 15 month old daughter and chatting about life over good beer from the local brewery. Couldn't have asked for a more perfect way to cap off our inaugural adventure.
