1 bottle (750 ml.) Gewürztraminer
1 bottle Pinot-Noir
1 Just Smoked Salmon Cedar Plank
1 whole salmon fillet
2 cups Just Smoked Salmon alder wood chips
3 to 6 rosemary sprigs
3 to 6 marjoram sprigs
3 to 6 thyme sprigs
Lemon wedges
Salt and pepper
1. In a container just wide and long enough to hold the plank
(a sink, pan, or heavy plastic food bag), combine 2 parts water and
1 part Pinot Noir. Rinse plank; immerse in Pinot Noir mixture for at least 1 hour or up to 1 day.
2. About 30 minutes before cooking, immerse fish in the red wine mixture with the plank.
3. In another container, soak wood chips in 2 to 3 cups of the red wine mixture.
4. Prepare barbecue to cook with indirect heat Drain wood chips.
Sprinkle them onto hot coals. Or, if using a gas barbecue,
put chips in a smoke box or foil pan directly on heat in a corner as barbecue heats.
5. Lift fish and plank from liquid. Lay fish on plank, skin down,
and top with 3 sprigs each of rosemary, marjoram, and thyme.
6. Put barbecue grill in place. Set plank and fish on grill between coals or gas heat.
Cover barbecue, open vents, and cook until just flakey (15 minutes)
7. Serve with your favorite rice dish and ascent to heaven with this delightful fish.
Mark Benny,
Tillamook, OR