Speaker: Grilling on cedar plank has a subtle smoky flavor to this Salmon with Blueberry Zinfandel sauce. To start you will need one ceder plank and soak it for at least four hours or overnight. You may want to weigh the planks down with a can so that they stay submerged. Now preheat the grill to medium high. With a pastry brush lightly coat the ceder plank with extra virgin olive oil, then place the salmon on and feel for any pin bones. Remove any that you find.

Place on the grill and season with salt and pepper. Cook, cover for about 10 to 20 minutes. Now you can prepare the Zinfandel sauce. In a large sauce pot over medium high add one tablespoon of extra virgin olive oil, a clove of minced garlic, half a cup of minced carrot and half a cup of minced onion. Sauté until golden brown about 11 to 12 minutes. Next add a quarter cup of minced celery and sauté until tender for another eight minutes. Immediately add one teaspoon of tomato paste and cook until the mixture takes on a rust color about four minutes. Now deglaze the pan with cup of red wine and simmer until reduced by half.

Now add two cans of beef broth, one bay leaf, and a Bouquet Garni made of parsley and thyme. Simmer until the sauce is thick enough to coat the back of a spoon. If your sauce is too thin, you can make a paste will equal parts butter and flour. Next add one cup of blue berry and season with salt and pepper to taste.

Now you can serve the Cedar plank salmon with this Blueberry Zinfandel sauce.