Published on Emerils.com (https://www.emerils.com)

Recipe

Cedar Planked Salmon With Washington State Merlot Reduction And Garlic Spinach

  • Yield: 4 servings
[1]

Ingredients

  • 4 untreated cedar shingles, about 5 1/2 by 10 inches each
  • 2 teaspoons vegetable oil
  • 4 (8-ounce) salmon fillets
  • 2 teaspoons Essence [2]
  • Garlic Spinach [3]
  • Washington State Merlot Reduction Sauce [4]

Directions

  • Prepare a grill and light the fire. Rub 1 side of each shingle with 1/2 teaspoon of oil.
  • Season the fish on both sides with Essence. Place a fillet on each oiled shingle. Place the shingles in the center of a hot barbecue grill. Close the lid and cook for about 10 minutes, or until the fish flakes easily with a fork. Remove the shingles from the grill using a long-handled spatula. If the shingles catch fire, sprinkle with a little water.
  • Put the shingles in the center of large plates. Spoon the garlic spinach on the side, and drizzle the fish with the wine reduction sauce.

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Recipe Details

  • Source: Emeril Live EM1F68e [7]
  • Dish Type: Entree [8]

Reviews

Source URL: https://www.emerils.com/125998/cedar-planked-salmon-washington-state-merlot-reduction-and-garlic-spinach