All you need:
- 4 (5 oz each) portions Responsible Choice Mt. Cook salmon, skin removed
- Salt and black pepper, to taste
- Cayenne pepper, as needed
- 2 cedar planks, soaked in water for at least an hour
- 8 oz white wine *
- 2 tbsp fresh lemon juice
- 2 tbsp minced shallots
- 2 tbsp heavy cream
- 12 tbsp cold unsalted butter, cubed
- 1 cup (about ½ pound) King Crab meat, broken up slightly
- 1 to 2 tbsp fresh basil chiffonade
- Fresh seasonal vegetables and rice, for serving
All you do:
- Preheat grill to 350 degrees.
- Season salmon with salt, black pepper and a pinch of cayenne.
- Place planks on grill to slightly char them and start to smoke, about 2 minutes.
- Place two pieces of salmon on each plank. Grill until fish flakes easily with a fork, but still is moist, 6 to 8 minutes.
- To make the sauce, combine wine, lemon juice and shallots in a non-reactive saucepan. Cook over high heat until mixture is reduced by 3/4 its volume.
- Stir in cream. Bring to a bubble and reduce heat to low.
- Add butter, one cube at a time, whisking first on the heat, then off the heat. Continue whisking butter into the sauce until fully emulsified and has reached a rich sauce consistency.
- Add crab meat and season with salt and cayenne pepper, to taste. Add fresh basil and stir to combine. Serve over salmon. Serve with fresh seasonal vegetables and rice, if desired.
* In this recipe, I used Butter Chardonnay from JAM Cellars, Acampo, California. This wine is buttery, hence the name, and compliments the salmon nicely. Enjoy a slightly chilled glass with this meal. When you reduce wine, it is especially important to use a quality wine because you are concentrating those flavors. If it’s not good enough to drink, then it’s certainly not good enough to cook with.