Cedar Plank Salmon
Delicious grilled cedar plank salmon topped with basil and tomatoes paired with the delicate notes of our distinct California Chardonnay.
- 2 1/2 pounds fresh salmon
- 2 teaspoons olive oil
- 2 tablespoons brown sugar
- 1 Cedar Grilling Plank, soaked in water
- Blistered Tomatoes:
- 2 pints cherry tomatoes
- 1 garlic clove, minced
- 2 teaspoon olive oil
- Handful of fresh basil leaves
Preheat gas or charcoal grill to medium-low heat or 350°F. Rub salmon with oil. Season with salt and freshly ground black pepper; set aside.
Preheat oven to 400°F. Toss tomatoes, garlic, and olive oil on a rimmed baking sheet. Season with salt and pepper and roast for 15-20 minutes, until blistered and soft. While tomatoes are roasting, place soaked plank on the grill, close lid and heat for 3 minutes. Flip plank and place salmon on heated side of plank. Close lid and cook for 10-15 minutes, depending on thickness of salmon. Remove from grill when salmon is medium-rare or medium-well. Toss tomatoes with fresh basil and serve on top of the planked salmon.
Recipe provided by Chef Cat Cora