Cedar-Planked Wild Salmon with Mustard Dill Sauce
Barbecued Vidalia Onions
Bring on the grilling season! These recipes came up in a conversation here in the tasting room regarding favored grilling preparations with long-time Locals Wine Club Members Rich & Maureen Tunheim of Santa Rosa.
The idea of grilling wild salmon is particularly apropos of 2011 here in Sonoma County, as this is the first year since 2008 that salmon has been fished locally (Bodega Bay). The season opened May 1, and continues off and on as allowed by Fish & Game and as weather permits, through the end of September.
If you want to get the freshest, most delicious fish ever, you can buy it right off the docks at Lucas Wharf or at the Tides Fish Market in Bodega Bay (707-875-3554 for availability update). What a treat!
The Barbecued Vidalia Onions will make an excellent, savory side to the rich salmon. Fill out the rest of the menu as you see fit.
Enjoy the salmon with one of Locals awesome pinot noir wines, like the Foggy Valley, Ensueños, Praxis or Eric Ross Saralee.
By the way, if you have a favorite grilling recipe, please submit it to [email protected]!
Click to expand and see the recipes:
Cedar-Planked Wild Salmon with Mustard Dill Sauce
Indirect Grilling Method, Serves 4
Ingredients:
A 1-1/2 pound piece of wild salmon filet (cut from the fat end)
1 tablespoon olive oil
Salt and freshly ground black pepper
1/2 cup mayonnaise
1/3 cup Meaux-style (grainy French) mustard
2 tablespoons chopped fresh dill
1/2 teaspoon finely grated lemon zest
1 cedar plank (about 6 by 12 inches), soaked in water to cover for 2 hours (a baking sheet or large roasting pan works well for this), then drained.
Method:
Run your fingers over the salmon fillets, feeling for bones. Pull out any you find with a needlenose pliers or tweezers. Generously brush the skin side of the fish with olive oil. Generously season both sides with salt and pepper. Place the salmon, skin side down, on the plank.
Prepare the glaze. Place the mayonnaise, mustard, dill, sugar, and lemon zest in a mixing bowl and whisk to mix. Add salt and pepper to taste.
Set up your grill for indirect grilling and pre-heat to medium high.
Spread the glaze mixture evenly over the top and sides of the salmon. Place the plank on the grill away from the heat. Cover the grill and indirect grill the salmon until cooked, 15 to 20 minutes.
To test for doneness, use an instant read meat thermometer inserted through the side: the temperature should be about 135 degrees. Or insert a metal skewer in the side of the fish--it should come out piping hot to the touch. And the glaze will turn a deep golden brown. Transfer the plank and fish to a platter and serve it right off the plank.
Barbecued Vidalia Onions
Indirect Grilling Method, Serves 4
Ingredients:
4 Vidalia or other sweet onions (each about 3 inches across)
4 tablespoons unsalted butter
2 strips bacon (preferably artisanal), cut crosswise into 1/4 inch slivers
1/4 cup chopped pecans
1/4 cup grated provolone or white cheddar cheese
1/4 cup sweet red barbecue sauce
freshly ground black pepper
2 cups wood chips, soaked in water to cover for 1 hour, then drained
4 strips aluminum foil twisted into doughnut-shaped rings
Method:
Peel the onions. Using a sharp paring knife and starting at the top (opposite the stem end), cut an inverted cone-shaped cavity, about 2-1/2 inches across and 1 inch deep. The core will come out in a cone-shaped plug. Finely chop the pieces you remove from each onion. Set the onions, stem side down, on the foil rings.
Melt 1 tablespoon butter in a skillet. Add the bacon and chopped onion and cook over medium heat until lightly browned, 3 to 5 minutes. Add the pecans after 2 minutes. Drain the bacon mixture in a strainer over a bowl, reserving the fat.
Return the bacon mixture to the pot and stir in the cheese. Place a spoonful of this mixture in the cavity of each onion. Spoon in some barbecue sauce and place a pat of butter (cut from the remaining butter) on top. Grind some fresh pepper on top of each onion. Brush the sides of the onions with bacon fat.
The recipe can be prepared several hours ahead to this stage.
Set up your grill for indirect grilling and preheat to medium. If using a gas grill, place the wood chips in the smoker box or a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, toss the wood chips on the coals.
Place the onions on the grate away from the fire. Indirect grill until onions are golden brown and tender, 40 to 60 minutes. To test for doneness, pinch the sides of the onion-they should be squeezably soft. If the filling starts to brown too much before the onions are fully cooked, tent with foil. Transfer the onions to a platter or plates and get ready to experience the lowly onion elevated to the level of art.
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