Perhaps you saw the Cedar Plank Grilled Salmon with Orange-Muscat Beurre Blanc recipe I posted last week. Man, that was good eating. “Wow, Scott!” I said to myself. “How can you possibly make this dish any better?” I think I’ve found a solution: a delicate halo of piped blue cheese mashed potatoes, gently caressing the salmon fillet as it develops just the slightest smoky crust.
After grilling fresh Coho salmon fillets over cedar planks, its hard to enjoy salmon prepared any other way. My building’s facilities manager, Bruce, generously shared his catch from a recent trip to Alaska. This recipe combines the rustic, smoky flavor of the cedar planks with the subtle, sweet butteryness of the beurre blanc. Its a great combo, as I hope you will soon discover.