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Salmon: Yankee Creek Ranch Salmon

Source of Recipe


Coastal Living






List of Ingredients



• Pear, apple or mesquite chips
  
• 6 (8-ounce) king salmon fillets
  
• 2 tsp salt
  
• 2 tsp pepper
  
• Cooking spray
  
• Beurre Rouge (see recipe at bottom of page)
  






Instructions



1. Soak chips in water to cover; drain well. Grilling connoisseurs soak wood chips for 8 hours, but those in a hurry may limit soaking to just a few hours. Wrap chips in heavy-duty aluminum foil, and make several holes in the foil.
   
   
2. Sprinkle salmon with salt and pepper; cover and set aside. Prepare grill, placing foil-wrapped chips directly on hot coals.
   
   
3. Place salmon, skin side down, on grill rack coated with cooking spray. Grill, covered, 5 to 7 minutes on each side or until fish flakes with a fork. Serve with Beurre Rouge.
   
   Makes 6 servings.
   
   BEURRE ROUGE:
   
   2 cups Pinot Noir or other dry red wine
   2 shallots, quartered
   One 1/2-oz. pkg dried assorted mushrooms
   1/2 medium beet, finely chopped
   1/2 cup unsalted butter, cut into pieces
   1/4 tsp salt
   
   Combine first 4 ingredients in a saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until reduced to 1 cup. Strain mixture through sieve into a bowl, discarding solids.
   
   Return wine mixture to saucepan; cook until mixture is reduced to 1/2 cup. Reduce heat to low; add unsalted butter, one piece at a time, stirring with a whisk. Do not overheat, or sauce will separate. Add salt.