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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 2 tablespoons oil
  2. 4 cedar plank pieces, food service quality
  3. 2 jalapenos, cut into rings
  4. 1 tablespoon garlic, minced
  5. 2 teaspoons sea salt
  6. 1/2 cup white wine
  7. 1 teaspoon freshly ground black pepper
  8. 3 tablespoons whole-grain mustard
  9. 4 (3-inch) fresh rosemary sprigs
  10. 1 cup apricot preserves
  11. 1 lemon, zested
  12. 4 (4 by 4-inch) pieces parchment paper
  13. 4 (6-ounce) salmon fillets, skinned and boned
Instructions
  1. Preheat oven to 400 degrees F. In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
  2. Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture. Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven. Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/