Herb Marinated Salmon

Curt Dunham Lawrence Dunham Vineyards

As see on Episode 18 "Sky Island"

Yield: 2 Servings Ingredients: 1 Cedar Plank soaked in water for 1 hour 2 6-8 ounce skinless salmon filets Herbs (Rosemary, Thyme, Parsley sprigs) 1 cup water 1 cup dry red wine Salt and pepper to taste Procedure: Place salmon in shallow baking dish or zipper bag Add wet ingredients and herbs and marinate for 1 hour Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire Salt and pepper to taste Mustard Brown Sugar Glazed 1 Cedar Planks soaked in water for 1 hour 2 6-8 ounce skinless salmon filets 4 tablespoons Dijon Mustard ¼ cup brown sugar Salt and pepper to taste Spread thin layer of mustard on both side of salmon Sprinkler on thin coating of brown sugar Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire Salt and pepper to taste Serve with Lawrence Dunham Vineyards Grenache or Pinot Noir. For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.