Cedar Plank Salmon with butter
pecan sauce
3 TBS Shallots Finely chopped
3/4 Cups white dry wine
1 TBS Champagne wine vinegar
3 TBS Heavy Cream
1/4 Lb sweet cream butter
3 TBS Chicken Stock
3 TBS freshly squeezed lemon juice
1/2 tsp kosher salt
1/4 tsp freshly ground white pepper
1/3 cup honey roasted pecans
5 Salmon filets
STEP ONE: Butter Pecan Sauce--
Combine all ingredients except the Salmon, butter, and pecans in a medium
saucepan and bring to a vigorous boil.
Reduce stock down to about 1/3 and adjust heat to a medium flame.
Whisk in butter, one tablespoon at a time, until completely melted, and strain.
Add salt, pepper, and honey-roasted pecans.
STEP TWO: Preparation of the Filets-- brush with salad oil, and and place on a
prepared cedar plank and grill until fish is tender and flaky (about 3 to 4
minutes on each side).
Top with Butter Pecan Sauce and chopped parsley and serve.
Karl E. Moser
Conway, SC
