How to make Cedar Planked Salmon with Blueberry-Zinfandel Sauce. Visit www.summerkitchen.tv to experience a new video cookbook
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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.
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.
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