Cedar Planked Salmon with Shallot and Thyme Cream Sauce

Well, well, well, we meet again. Under the most favorable of circumstances. That is, of course, because I come bearing a great recipe. A simple and easy recipe that is delectably satisfying. The cedar plank and rosemary add a depth of flavor to the salmon, beautifully complemented by a white wine cream sauce. Now, here’s the secret: we serve this with sauteed spinach (both the spinach and cream sauce use shallots and thyme, tying all components of the dish together). Brilliance? Not mine. My inspiration can be found here: Seared salmon with baby spinach. However, many modifications have been made to develop and enhance the flavors. Let’s get started.

Cedar Planked Salmon with Shallot and Thyme Cream Sauce:

• 1 15 ounce wild sockeye salmon filet, bones removed
• 1 cedar plank
• 1 sprig fresh rosemary
• 2 tablespoons olive oil
• 1 squeeze fresh lemon juice
• 2 cloves garlic, minced
• 3 shallots, sliced
• 1 1/2 tablespoons fresh thyme
• 2 tablespoons butter
• 9 ounces baby spinach
• 1/3 cup dry white wine
• 1/4 cup heavy whipping cream
• Salt and pepper to taste

First things first, folks. We need to soak our cedar plank in water for a minimum of 30 minutes. Then, let’s preheat the oven to 400 degrees. Next, thinly slice the shallots and pick the thyme leaves. Shallots, as my mom always described, are a cross between an onion and garlic. You’ll notice that these beautiful red nuggets peel into what resembles garlic cloves. Shallots are one of my favorite things to cook with – especially for sauces.

Then, let’s unwrap the beautiful sockeye salmon filet.

We’ll dress this filet up simply with neutral flavors that will allow the salmon to shine. Coat the filet with olive oil, a squeeze of lemon juice, minced garlic and salt and pepper. Finally, adorn the salmon with the sprig of rosemary. The aromatics of the rosemary marry wonderfully with the smoky flavors of the cedar plank.

Once the oven has preheated, place the salmon filet atop your cedar plank (I put the plank on a baking sheet covered with tin foil to make for easy maneuvering and easy clean up. Place in the oven for 20-22 minutes or until the salmon has reached your desired temperature.

Next, we will get started on our spinach and sauce. This will require a small sauce pan and a stock pot for the spinach (and the ability to manage simultaneous projects!). Bear with me, friends.

Heat one tablespoon of butter in each of the pans. Next, distribute half of the shallots and half of the thyme in the pans.

Once the shallots are cooked through and the thyme is fragrant, add your spinach to one pan and deglaze your sauce pan with the white wine. Let the wine simmer for a minute or two and add your cream. If so desired, feel free to thicken your sauce with a cornstarch slurry (1-2 tablespoons cornstarch with just enough water to create a slurry. Bring to a boil and reduce to a simmer and stir vigorously while pouring until it reaches your desired thickness). As a self-proclaimed condiment addict, you already know that I thickened my sauce.

Meanwhile, your spinach will cook down. Be sure to be to mix the spinach frequently.

Salt and pepper your spinach and sauce to taste.

By now, your salmon should be cooked to a medium, medium-well temperature.

Enough already, let’s eat!

Now, the important part. Wine? Of course. The white wine cream sauce screams buttery chardonnay. A rich and delicious chardonnay. As such, our perfect wine pairing is the 88 Bernardus 2010 Chardonnay. A typical central California chardonnay that serves as a tremendous complement to this dish.

And with that, enjoy.