I belong to several recipe and cooking newsletters. “Sizzle on the Grill” comes from Char-Broil, the manufacturer of my grill. I do get some really awesome recipes and information from them. Here is one such recipe for salmon. I can taste the Beurre Blanc now. But I think I would still add a little tarragon to the Orange Muscat – just a little. I can smell it and taste it now. I have edited the recipe: The original recipe called for 16oz servings. 8oz servings are plenty. This would be great with a good Pinot Griego. Enjoy! Click Here for the original recipe.

Yield: 4
Prep Time: 1 Hour
Cook Time: 20 Minutes

Ingredients:
4 Salmon Fillets each about 8 oz. (with skin is fine, without is fine also)
2 lg (or 4 small) Cedar Planks for grilling
2 t Fennel Seeds, lightly crushed
Olive Oil, Sea Salt and freshly ground Black Pepper
1 Shallot, finely diced
2 T Orange-Muscat Vinegar (Available at Trader Joe’s or make your own.)
¼ unsalted Butter, cut into teaspoon sized pieces
finely ground Sea Salt and freshly ground White Pepper, to taste

Directions:
Soak the cedar planks, completely submerged, in cold water for at least 1 hour. Preheat your grill to medium-high heat before grilling.

For the beurre blanc, heat a small saucepan over medium heat. Add the diced shallot and about 1 tsp. of olive oil and cook until the shallot smells great, about 3 minutes. If it looks like the shallot is starting to brown, reduce the heat. Add the white wine vinegar (in this case, orange muscat vinegar) and stir to deglaze the pan. Continue to cook until the vinegar has reduced by half, about 5 minutes.

Remove the pan from the heat and 2 teaspoons of butter. Continually whisk the butter until it is completely melted. If the butter starts to foam, place the bottom of the pan on a cold surface (like a stone countertop) to cool it. Add the remaining butter, 2 teaspoons at a time, whisking continually. If the butter refuses to melt, hold the pan over very low heat for a few seconds and then remove.

Once all the butter is incorporated, taste the sauce and adjust with a fine-grain salt and freshly ground white pepper. You can use black pepper if you want, but white pepper will make the sauce look prettier.

Prepare the salmon fillets by patting them dry and coating with salt, pepper and fennel seeds on the flesh side. Rub the fillets on all sides with olive oil. Make sure your grill has been preheated to medium-high heat. Arrange the cedar planks on your grill and place the fillets, skin side down (if they have skin) on the cedar planks. Close the lid and grill for 15-20 minutes, or until the fish is fully cooked. The planks will give off a lot of smoke which adds to the excellent flavor. However, if your planks should catch fire, simply spray them with a small amount of water (I recommend San Pellegrino 🙂 ) until the flames dissipate.

When the salmon is cooked to your preferred doneness (let’s face it, either it’s undercooked, done, or overcooked), use a long spatula or a chef’s knife to remove them from the planks. Top with a spoonfull of the beurre blanc and serve!

This recipe is presented as a courtesy of Seattle Food Geek