Culinary Corner - Featured Winter Recipe

Cedar Plank Salmon with Buerre Nante Sauce

A recipe shared by Tyler Schwenck, Chef de Cuisine at Beverly's fine dining Restaurant.

Ingredients

  • 1/4 cup Black tea
  • 1 cedar plank (6 by 14 inches)
  • 2 salmon fillets (1 1/2 pounds total)
  • Hickory spice (we buy from Coeur d'Alene dressing company)

Directions
Soak cedar plank in water for 24 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with spice on both sides. Lay the salmon (on what was skin-side down) on the cedar plank.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 12 to 18 minutes.

Buerre Nante Sauce Sauce

Yield: 64 ounces / 32 servings

Ingredients:

  • ½ Quart Chablis
  • 1 Bay Leaf
  • 2Tb Shallots, chopped
  • 1Tb Thyme
  • ½ Gallon Heavy Cream
  • 2 Lb. Butter, softened
  • Lemon Juice to taste
  • Salt & Pepper to taste

Directions
Reduce Chablis, shallots, bay leaf and thyme until almost all wine has evaporated. Add cream and reduce by half. Turn down to near simmering and maintain heat while whisking butter in a little at a time. When all butter is added, remove from heat and season with lemon juice, salt & pepper and then strain.

Keep sauce below 110 degrees or it will break.