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Cedar Planked Sockeye Salmon Recipe
From the Kitchen of Chef Rene van Broekhuizen of McCormick & Schmick's
Restaurant
Ingredients
Salmon
 7oz
Alaska Sockeye Salmon filet
1/2 tsp Salt and Pepper Mix
1 tsp Oil
1oz Northwest Berry Sauce
1 Lemon Wedge
1 Parsley Sprig
Northwest Berry Sauce
1 cup Red Wine
3 cups Berry Sauce Base
3 Tbls Shallots, chopped
1 1/2 lb Butter, whole, cold, 1" pieces
Berry Sauce Base
1 gal Marion Berries
1 gal Blueberries
1 gal Raspberries
2 cup Sugar
1 1/2 cups Brandy
1 cup Corn Starch
2 cups Cold Water
1 cup Lemon Juice
Directions
ALASKA SOCKEYE SALMON
On a large round plate, brush oil on the cedar plank. Place Alaska Sockeye
Salmon on the board and moisten with a little oil. Sprinkle with salt
and pepper mix. Roast in a hot oven until done.
BERRY SAUCE BASE
Combine all ingredients in stock pot or steam kettle. Bring mixture
to a boil. Simmer for an additional 10 minutes. Strain through china
cap and chill. Yields 2 gallons.
NORTHWEST BERRY SAUCE
Gather all ingredients in one area. Put wine, berry base and shallots
in sauce pan. Reduce until think and syrupy. Slowly infuse butter, about
2 ounces at a time, while whipping constantly. Strain through china
cap. Yields 1 quart.
(This must be made daily. Do NOT re-use the next day.)
Serving Style
Place chef's choice of a starch and vegetable on the top half of the
plate. Place fish on the bottom half, slightly overlapping the vegetables.
Ladle sauce on bottom end of the fish, forming a pool on the plate.
Garnish with lemon and parsley. Enjoy!
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