Recipe
Cedar Planked Salmon With Washington State Merlot Reduction And Garlic Spinach
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.
Recipe Details
- Source: Emeril Live EM1F68e [7]
- Dish Type: Entree [8]
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