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Cedar Planked Salmon with Blueberry-Zinfandel Sauce

Grilling on cedar planks adds a subtle smoky flavor to salmon.

Cedar Planked Salmon with Blueberry-Zinfandel Sauce


1 cedar plank
1 large Salmon filet
1 tablespoon extra virgin olive oil
1/2 cup carrots, diced
1/2 cup yellow onion, diced
1/4 cup celery, diced
1 tablespoon tomato paste
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1 cup Zinfandel wine
2 cans beef broth
1 bay leaf
1 bouquet garni, thyme and parsley
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CHEFS Bouquet Garni

CHEFS Bouquet Garni

Price: $7.95

1 cup blueberries

Cooking Instructions

Soak cedar plank in water for at least 4 hours or overnight. Remove and pat dry.

Brush the cedar plank with olive oil and lay the fish on. Check for pin bones. Season with salt and pepper.

Preheat grill to medium-high.

Place cedar plank on grill and cook covered for 10 to 20 minutes.

Prepare the Blueberry Zinfandel Sauce. In a 12" sauté pan, heat olive oil over medium/high heat.

To the pan add carrots and onions. Sauté until golden brown, 11 to 12 minutes.

Add celery and sauté for 8 minutes. Reduce heat to low.

Add tomato paste and cook 4 minutes.

Deglaze the pan with red wine and simmer until reduced by half.

Add 2 cans of beef broth, bay leaf, and the bouquet garni. Simmer until the sauce is thick enough to coat a spoon.

If the sauce is too thin make a paste with equal parts butter and flour.

Add blueberries and season with salt and pepper.

Drizzle the salmon with Blueberry Zinfandel Sauce and serve.

Equipment List

Saute Pans
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