Wild Alaskan Cedar Plank Salmon with a Chorizo Topping

From Bonefish Grill
Wild Alaskan Cedar Plank Salmon with a Chorizo Topping

Serves 8

Ingredients
For the chorizo topping:
1 pound chorizo sausage
1 cup brown seasoned breadcrumbs
Zest of 1 medium lemon
For the lemon butter sauce
½ cup dry white wine
3 tablespoons lemon juice
¼ cup heavy cream
10 tablespoons unsalted butter, chilled
2 teaspoons salt
8 non-treated cedar planks
8 7-ounce pieces of wild Alaskan salmon

Directions

1. To make the chorizo topping: Place the chorizo sausage on a fire-burning grill and cook until well done. Place the cooked sausage in the refrigerator for 1 to 2 hours to cool. After the sausage has cooled, pulse it in a blender or a food processor. Remove the sausage to a mixing bowl. Mix in the breadcrumbs and add the zest of the lemon and mix well.
2. To make the lemon butter sauce: Over medium heat, simmer the wine and lemon juice in a saucepan for 15 minutes. Slowly add the cream and cook until slightly thickened. Reduce the heat to very low and slowly wish in the chilled butter to emulsify.
3. To prepare the cedar plank and salmon for grilling: Select non-treated cedar planks that are approximately 5 inches by 3 inches to accommodate each the salmon filet. Soak the wood in water for a minimum of 3 hours.
4. Place a piece of wild Alaskan salmon skin side down on each of the saturated cedar planks. Top each filet with about 2 ounces of the chorizo breadcrumb mixture. Place on a fire-burning grill and cover with a metal lid. Cook for 15 minutes, or until salmon is medium-well. The wood should be well saturated and thus not ignite. It will smoke and burn, but not catch flame.
5. To serve, slide the wood and salmon onto a plate and drizzle with the lemon butter sauce.

Note: cedar planks can be purchased at Williams-Sonoma or by contacting Nature’s Cuisine at 866.880.4506 or www.natures-cuisine.com