Cedar-Planked Salmon
This dish is a celebration of the Pacific Northwest’s Native American heritage. Native Americans were the first to cook salmon in this way, slowly roasting the dense flesh on cedar planks arranged around an open fire. (You can get the planks at a hardware store.) A light smoky essence permeates the fish as it cooks, boosting the flavor quotient of rich salmon. In addition to the salmon that run though its waters, the Pacific Northwest is known for its lush and balanced Pinot Noir wine. A reduction of the wine is the basis of a darkly fruity, savory sauce that finishes the dish.
Recipe information
Yield
serves 4
Ingredients
Cedar-Planked Salmon
Pinot Noir Reduction
PINOT BUTTER
Preparation
Step 1
Submerge the cedar planks in cold water and soak for at least 1 hour.
Step 2
Preheat the oven to 400°F.
Step 3
To make the Pinot Noir reduction, combine the stock and peppercorns in a small saucepan and boil over high heat until reduced by half, about 10 minutes.
Step 4
Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the wine, thyme, and 2 tablespoons of the honey and boil until reduced by half, about 7 minutes. Add the reduced stock and boil until reduced by half again, about 5 minutes. Strain the mixture into a clean saucepan and set aside.
Step 5
Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes. Remove and brush the tops of the planks with olive oil.
Step 6
Brush both sides of the salmon fillets with oil and season with salt and pepper. Place 2 fillets on each plank, leaving a few inches of space between the pieces of fish. Return the planks to the oven and cook the salmon to medium, 10 to 12 minutes.
Step 7
While the salmon is cooking, finish the sauce. Return the saucepan to high heat. Add the remaining 1 tablespoon honey, season with salt and pepper, and cook to a sauce consistency (see page 250); you will have about 1 cup.
Step 8
Transfer the fillets to a platter or immediately serve directly from the planks. Top each fillet with some of the Pinot butter and drizzle with the sauce. Garnish with parsley leaves.
PINOT BUTTER
Step 9
Pour the wine into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/4 cup, about 5 minutes. Stir in the maple syrup and let cool.
Step 10
Put the butter in a bowl, add the wine reduction, and stir until combined. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 days to allow the flavors to meld.
