Cedar-Planked Salmon with Washington State Merlot Reduction and Garlic Spinach Recipe

Name: Cedar-Planked Salmon with Washington State Merlot Reduction and Garlic Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 untreated cedar shingles, about 5 1/2 by 10 inches each; 2 teaspoons vegetable oil; 4 (8-ounce) salmon fillets; 2 teaspoons Essence, recipe follows; Garlic Spinach, recipe follows; Washington State Merlot Reduction, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 2 tablespoons olive oil; 3 cloves garlic, very thinly sliced; 2 pounds fresh spinach, stems removed, well rinsed and water clinging to the leaves; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1 (750-milliliter) bottle Washington State Merlot wine, or other dry red wine; 1 small onion, quartered; 2 celery stalks, chopped; 2 carrots, peeled and chopped; 1 bay leaf; 2 tablespoons unsalted butter, cut into pieces; Salt; Freshly ground black pepper

Servings: persons

4 untreated cedar shingles, about 5 1/2 by 10 inches each
2 teaspoons vegetable oil
4 (8-ounce) salmon fillets
2 teaspoons Essence, recipe follows
Garlic Spinach, recipe follows
Washington State Merlot Reduction, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons olive oil
3 cloves garlic, very thinly sliced
2 pounds fresh spinach, stems removed, well rinsed and water clinging to the leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 (750-milliliter) bottle Washington State Merlot wine, or other dry red wine
1 small onion, quartered
2 celery stalks, chopped
2 carrots, peeled and chopped
1 bay leaf
2 tablespoons unsalted butter, cut into pieces
Salt
Freshly ground black pepper

1
["Prepare a grill and light the fire.", "Rub 1 side of each shingle with 1/2 teaspoon of oil.", "Season the fish on both sides with Essence.", "Place a fillet on each oiled shingle.", "Place the shingles in the center of a hot barbecue grill.", "Close the lid and cook for about 10 minutes, or until the fish flakes easily with a fork.", "Remove the shingles from the grill using a long-handled spatula.", "If the shingles catch fire, sprinkle with a little water.", "Put the shingles in the center of large plates.", "Spoon the garlic spinach on the side, and drizzle the fish with the wine reduction sauce.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 4 untreated cedar shingles, about 5 1/2 by 10 inches each, 2 teaspoons vegetable oil, 4 (8-ounce) salmon fillets, 2 teaspoons Essence, recipe follows, and more.

Yes, Cedar-Planked Salmon with Washington State Merlot Reduction and Garlic Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cedar-Planked Salmon with Washington State Merlot Reduction and Garlic Spinach

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