November 12, 2010

Cedar Planked Salmon with Blueberry-Zinfandel Sauce

1cedar plank
1 largeSalmon filet
1 tbspextra virgin olive oil
1/2 cupcarrots, diced
1/2 cupyellow onion, diced
1/4 cupcelery, diced
1 tbsptomato paste
1 cupZinfandel wine
2 cansbeef broth
1bay leaf
1bouquet garni, thyme and parsley
1 cupblueberries

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 10-20 minutes.

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

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

Add celery and saute 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.

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