Cedar Planked Salmonwith Red Wine Reduction & Wild Mushrooms

Red Wine Butter

INGREDIENTS

2 cups Merlot
2 tablespoons pure maple syrup
1 stick unsalted butter, slightly softened
Salt and freshly ground black pepper

INSTRUCTIONS

Place the wine in a small saucepan, bring to a boil over high heat and cook until reduced to 3 tablespoons. Stir in the maple syrup and let cool.

Place the butter in a bowl, add the wine reduction and stir until combined. Season with salt and pepper.

Red Wine Reduction

INGREDIENTS

2 tablespoons olive oil
2 cloves garlic, coarsely chopped
2 shallots, coarsely chopped
2 cups Merlot
4 sprigs fresh thyme
3 cups homemade chicken stock
Salt and freshly ground black pepper

INSTRUCTIONS

Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft. Increase the heat to high, add the wine and cook until reduced by half.

Add the thyme and chicken stock and cook until reduced by half. Strain the mixture into a clean pot, cook over high heat until reduced to 1 cup.

Cedar Planked Salmon

INGREDIENTS

2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 2 hours (available at hardware stores)
Olive oil
4 salmon fillets, 8-ounces each
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Roasted wild mushrooms, optional

INSTRUCTIONS

Preheat the oven to 400 degrees F. Place the cedar planks in the oven for 15 minutes. Remove and brush top-side with oil. Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the oven and cook the fish for 10 minutes.

Cook the salmon to medium doneness, about 10 to 15 minutes. Remove the fillets to a platter, or immediately serve directly from the planks. Top each fillet with some of the butter and drizzle with the sauce.