Ingredients

The following ingredients have 4 Servings
  • 1 Sweet Onion (preferrably Vidalia, chopped and divided)
  • 1 Tablespoon Unsalted Butter
  • 1 Cup Red Wine
  • 1 Cup Beef Broth
  • 1 Cup Shiitake Mushrooms (thick siced)
  • 1 Pound Copper River Salmon Filet (or any salmon filet)
  • 1 Cedar plank

Instruction

  • Soak the cedar plank in water for two hours.
  • In a small sauce pan saute 1/2 diced Vidalia onion in 1 T. butter until soft, about 5 minutes.  Add 1 cup red wine and 1 cup beef broth.  Simmer on low, uncovered, for about 40 minutes until reduced to about 1/2 cup.
  • Meanwhile, saute 1 cup thickly sliced shiitake mushrooms with the other half of the Vidalia onion.  This time coarsly chop the onion.  About 7 minutes will do.
  • Preheat grill to 600 degrees. Then reduce to 400 degrees. Place the plank with salmon on top and grill for about 10 minutes (without turning) , or until salmon flakes easily.
  • To serve, place salmon on a long serving platter and top with shiitake red wine reduction sauce.
  • Serve with a salad and pearl couscous.