This is a recipe for Cedar Plank Salmon grilled and topped with shiitake mushrooms and red wine reduction sauce. A beautiful restaurant quality Summer meal elegant enough for entertaining.
Each June we herald the news “Copper River salmon is here!” So what’s the fuss about? One taste of this firm red fish, with its rich and nutty flavor, and you will understand why we relish the three to four weeks it’s available to us. Who cares that it’s $30 a pound! The fish guy at Tony’s announced to me yesterday that “this is the last of it”. I guess the Copper River officially closed up salmon fishing two days ago.
Here’s why Copper River Salmon Is So Special. An excerpt from a Copper River Salmon Brochure
The Copper River flows in the state of Alaska. Almost 300 miles in length, this wild rushing river empties into Prince William Sound at the town of Cordova. Salmon that originate in these pristine waters are challenged by its length and its strong, chill rapids. Consequently, Copper River salmon are strong, robust creatures with a healthy store of natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world. Fortunately, fatty Copper River salmon is good for you, as it is loaded with Omega-3 oils, which are recommended by the American Heart Association. Your heart is not the only part of your body that benefits from salmon consumption: studies have found that fish oil can help combat such ailments as psoriasis, rheumatoid arthritis, breast cancer and migraines.
The Annual Arrival of Copper River Salmon
Northwest seafood lovers have turned the mid-May to mid-June Copper River salmon season into an annual celebration. Seattle restaurateurs and markets compete to be the first to get an ice-packed shipment of the fresh salmon. Area newspapers fill with advertisements announcing availability at fine dining establishments. Local residents pay top dollar for chef-prepared creations that feature the Copper River delicacy.
Recipe for Cedar Plank Salmon with Shiitake Mushrooms and Wine Reduction Sauce
This salmon really needs no dressing up to be delicious. Just toss it on the grill, or bake it. The flavor alone is outstanding. However, I just couldn’t help myself and got fancy for the final Copper River Salmon dinner of the season.
Cedar plank salmon is one of my favorite ways to grill salmon. Much more so than just tossed on the grill grates.
Looking for more unique fun elegant ways to cook salmon? You won’t want to miss:
- Salmon with Preserved Lemon Vinaigrette
- Salmon Poached in White Wine with Olives and Pearl Onions
- Tangerine Balsamic Slaw with Glazed Salmon
- Roasted Tomato Basil Parmesan Salmon
- 1 Vidalia Sweet Onion 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
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.