Grilling on a cedar plank adds a subtle smoky flavor to this salmon with blueberry Zinfandel sauce.

Cedar-Planked Salmon with Blueberry Zinfandel Sauce

1 Cedar plank
Salmon Fillet
1 tablespoon extra virgin olive oil
1/2 cup carrots, diced
1/2 cup yellow onion, diced
1/4 cup celery, diced
1 tablespoon tomato paste
1 cup Zinfandel Wine
2 cans beef broth
1 bay leaf
1 Bouquet garni, thyme and parsley
1 cup blueberries

1. Soak cedar plank for at least 4 hours or overnight.
2. Brush the cedar plank with olive oil and lay the fish on. Check for pin bones and then season with salt and pepper.
3. Preheat grill to medium high.
4. Place cedar plank on grill and cook covered for 10 to 20 minutes
5. To prepare the blueberry zinfandel sauce to a large pot heat olive oil and and add carrots and onions and saute until golden brown, about 11 to 12 minutes.
6. Next add celery and saute for 8 minutes
7. Add tomato paste and cook until it's a rust color, about 4 minutes .
8. Add the Zinfandel (or a dry red wine) and simmer until mixture is reduced by half.
9. Next add 2 cans of beef broth, bay leaf, and a Bouquet garni and simmer until the sauce is thick enough to coat a spoon. (If the sauce is too thin make a paste with equal parts butter and flour and stir into sauce, cooking until thickened.)
10. Add blueberries and season with salt and pepper to taste.
11. Serve the salmon with the Blueberry Zinfandel Sauce.

Makes 2 to 3 servings.

Recipe and video provided courtesy of SummerKitchen.tv. Photograph property of CooksRecipes.com.