Julie Smoragiewicz (Rapid City, South Dakota)
Serves 4
Salmon, available in Lake Oahe (Missouri River dam in the center of South Dakota), is perfect for grilling. Try this succulent salmon entrée using cedar planks, which keep the salmon from direct heat and add a smoky flavor to the dish. The cedar planks can be cleaned and used for several grilling sessions. This dish is elegant enough for guests and, if you keep a jar of the wine reduction on hand in your refrigerator, you can prepare this recipe any night of the week for your family—they will thank you.
1 cup blackberry wine (see Chef’s Tips on reduction, this page)
1 (1½ lb.) salmon fillet
1 cup blackberries
Grill seasoning (coarse salt, freshly cracked pepper, crushed coriander seed, and paprika)
Soak the cedar planks by placing them in a pan of water. Weigh down the planks to keep them submerged. Soak for at least 1 to 2 hours.
Pour wine into a shallow sauté pan. Bring the wine to a slow simmer. Simmer until the liquid is reduced to a syrup (this may take 1 to 1½ hours). Remove the reduction from the heat. The reduction can be made in advance and refrigerated until ready to use.
Preheat a grill and clean. Place the salmon fillet, skin-side-down, onto the cedar planks. Pour 2 teaspoons of the wine reduction into a small dish, and brush the salmon with the reduction. Sprinkle the salmon with grill seasoning.
Place the planks onto the hot grill. Close the grill and allow the salmon to cook for 20 to 30 minutes, depending on the grill temperature. Salmon is done when the flesh is flaky, yet still moist, and the temperature registers at 135°F.
Remove the salmon from the plank and place on a serving platter. The salmon can be served with the skin or the skin can be left on the plank. Cover with foil until ready to serve (the salmon will continue to cook, and the temperature will rise another 5 to 10°F).
While the salmon is resting, place the wine reduction in a saucepan over medium heat, and add a handful of berries. Press the berries to release their juices and stir.
Add the remaining berries, stir to heat, and pour over the salmon.
Serve immediately. You can also replace the blackberry wine with loganberry liqueur and the blackberries with loganberries. As an alternative, place the salmon on a bed of greens for a main-course salad.