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Cedar-Planked Salmon with Washington State Merlot Reduction and Garlic Spinach (Emeril Lagasse) Recipe

Cedar-Planked Salmon with Washington State Merlot Reduction and Garlic Spinach (Emeril Lagasse) Recipe

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Cedar-Planked Salmon with Washington State Merlot Reduction and Garlic Spinach (Emeril Lagasse)

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Ingredients:

Serving

4 untreated cedar shingles, about 5 1/2 by 10 inches each
2 tsp vegetable oil
4 (8-oz) salmon fillets
2 tsp essence , recipe follows
garlic spinach , recipe follows
washington state merlot reduction, recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
2 tbsp olive oil
3 cloves garlic, very thinly sliced
2 lb fresh spinach, stems removed, well rinsed and water clinging to the leaves
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 (750-ml) bottle washington state merlot wine, or other dry red wine
1 small onion, quartered
2 celery stalks, chopped
2 carrots, peeled and chopped
1 bay leaf
2 tbsp unsalted butter , cut into pieces
salt
freshly ground black pepper

Directions:

Prepare a grill and light the fire. Rub 1 side of each shingle with 1/2 teaspoon of oil.
Season the fish on both sides with Essence. Place a fillet on each oiled shingle. Place the shingles in the center of a hot barbecue grill. Close the lid and cook for about 10 minutes, or until the fish flakes easily with a fork. Remove the shingles from the grill using a long-handled spatula. If the shingles catch fire, sprinkle with a little water.
Put the shingles in the center of large plates. Spoon the garlic spinach on the side, and drizzle the fish with the wine reduction sauce.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Garlic Spinach:
In a large saute pan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, until fragrant and starting to color, about 45 seconds. Add the spinach and any water clinging to the leaves and cook, stirring until wilted, about 3 minutes, adding more water 1 tablespoon at a time as needed to keep wet and make wilt. Once wilted, cook until any water is gone. Add the salt and pepper and stir to incorporate. Remove from the heat and add the lemon juice and extra-virgin olive oil. Adjust seasoning, to taste, and serve hot or warm.
Washington State Merlot wine reduction sauce:
In a medium saucepan, combine the wine, onions, celery, carrots and bay leaf. Bring to a boil, reduce the heat to medium-low and simmer until the liquid reduces by half, about 30 to 40 minutes. Remove from the heat and strain. Return to the pan, over medium heat. Whisk in the butter, 1 piece at a time, until the butter is incorporated, being careful not to let the sauce break. Adjust the seasoning, to taste, with salt and pepper.
Cover to keep warm until ready to serve, whisking occasionally.
Yield: about 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	329.77 Kcal (1381 kJ)
Calories from fat	187.95 Kcal
		% Daily Value*
Total Fat	20.88g	32%
Cholesterol	28.3mg	9%
Sodium	4040.45mg	168%
Potassium	1826.59mg	39%
Total Carbs	25.92g	9%
Sugars	3.78g	15%
Dietary Fiber	10.1g	40%
Protein	15.86g	32%
Vitamin C	70.6mg	118%
Vitamin A	0.5mg	16%
Iron	9.5mg	53%
Calcium	317.2mg	32%

Amount Per 100 g
Calories	85.35 Kcal (357 kJ)
Calories from fat	48.64 Kcal
		% Daily Value*
Total Fat	5.4g	32%
Cholesterol	7.32mg	9%
Sodium	1045.75mg	168%
Potassium	472.76mg	39%
Total Carbs	6.71g	9%
Sugars	0.98g	15%
Dietary Fiber	2.61g	40%
Protein	4.1g	32%
Vitamin C	18.3mg	118%
Vitamin A	0.1mg	16%
Iron	2.5mg	53%
Calcium	82.1mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.