1Sweet Onionpreferrably Vidalia, chopped and divided
1CupShiitake Mushroomsthick siced
1PoundCopper River Salmon Filetor any salmon filet
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.