Cedar Plank Salmon

4
salmon fillets

1
foot long cedar plank ½ inch thick that has been soaked

a
minimum of 2 hours in water (24 hrs is best)

6
cloves of garlic diced

One
cup of peeled and deveined shrimp

One
cup of Scallops

½
Purple Onion diced fine

¼ C
grated Parmesan cheese

¼ C
White wine-a Riesling is nice or non-alcoholic wine

if
desired.

One
cup of white mushrooms sliced thin

One
Cup of whipping cream

Olive
oil to Sauté

1
tbs. of tarragon (Or more to taste. It’s strong so go slow)

 

The
Sauce:

 

1.     Drizzle olive oil in a sauté
pan over medium low heat. Add the garlic, onions and mushrooms to the pan.
Sauté for a couple of minutes or until onion becomes translucent.

2.     Add the shrimp and scallops
and sauté until shrimp turns pink-about 1 minute each side.

3.     Add white wine and whipping
cream to pan. Bring to a gentle boil and simmer for 2-3 minutes.

Add tarragon and stir well. Simmer for two more
minutes and thicken with cheese. When desired thickness is achieved remove from
heat. Ladle over finished salmon fillet.

 

 

 

 

 

 

FISH:

1.     Make sure all of the bones
are removed from your fillets. Watch out for secondary bones. They like to
hide.

2.     Place on cedar plank that
has been soaked in water. Place the plank on the BBQ on medium high heat for
about 10-20 minutes depending on the doneness you are after.

3.     Remove from plank and serve
on a bed of wild rice. Ladle Sauce over top and enjoy

Serves:4