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Cedar Plank Salmon with butter pecan sauce
Cedar Plank Salmon with butter pecan sauce
Author: Karl E. Moser Conway, SC
Ingredients
- 3 TBS Shallots Finely chopped
- ¾ Cups white dry wine
- 1 TBS Champagne wine vinegar
- 3 TBS Heavy Cream
- ¼ Lb sweet cream butter
- 3 TBS Chicken Stock
- 3 TBS freshly squeezed lemon juice
- ½ tsp kosher salt
- ¼ tsp freshly ground white pepper
- ⅓ cup honey roasted pecans
- 5 salmon filets
Instructions
- 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 ⅓ 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.
