Cedar-Planked Salmon

Name: Cedar-Planked Salmon
Yield: serves 4
Ingredients: 2 untreated cedar planks, each about 5 x 12 inches; Olive oil; 4 (8-ounce) skin-on salmon fillets; Kosher salt and freshly ground black pepper; Pinot Butter (recipe follows); Fresh flat-leaf parsley leaves, for garnish; 3 1/2 cups chicken stock, homemade (page 240) or store-bought; 6 black peppercorns; 2 tablespoons unsalted butter; 1 small Spanish onion, chopped; 1 1/4 cups Pinot Noir or other dry red wine; 5 sprigs fresh thyme; 3 tablespoons honey; Kosher salt and freshly ground black pepper; 2 cups Pinot Noir; 2 tablespoons pure maple syrup; 8 tablespoons (1 stick) unsalted butter, softened; Kosher salt and freshly ground black pepper; (makes about 3/4 cup)

December 14, 2011

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.

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