foot long cedar plank ½ inch thick that has been soaked
minimum of 2 hours in water (24 hrs is best)
cloves of garlic diced
cup of peeled and deveined shrimp
cup of Scallops
Purple Onion diced fine
grated Parmesan cheese
White wine-a Riesling is nice or non-alcoholic wine
cup of white mushrooms sliced thin
Cup of whipping cream
oil to Sauté
tbs. of tarragon (Or more to taste. It’s strong so go slow)
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.
1. Make sure all of the bones
are removed from your fillets. Watch out for secondary bones. They like to
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