Cedar Plank Grilled Salmon with a Roasted Yellow Pepper-Saffron Sauce

For the Yellow Pepper-Saffron Sauce

  • 3 tablespoons olive oil
  • 1 coarsely chopped large yellow onion
  • 3 yellow bell peppers, roasted, peeled and coarsely chopped
  • 1 cup dry white wine
  • large pinch of saffron threads
  • ¾ cup heavy cream
  • salt and pepper to taste

Heat the olive oil in a medium saucepan over medium high heat. Add onions and cook until soft. Add roasted peppers and cook for 10 minutes.

In a small bowl combine the wine and saffron. Add the wine mixture to the onion mixture and raise the heat, cook until almost dry.

Pour mixture into a blender and blend until smooth. Place mixture into a clean saucepan over medium heat, add cream and simmer about 10 minutes. Season to taste with salt and fresh ground black pepper. Makes about 3 cups.

For the Salmon

  • About 10 untreated cedar shimes (available at most lumber yards), soaked in water for one hour
  • Vegetable oil for brushing cedar
  • 8 salmon fillets about 6 ounces each
  • olive oil for brushing the salmon
  • salt and pepper to taste

Preheat a gas grill to medium heat, or prepare a charcoal fire.

Remove the cedar from the water and brush with vegetable oil on both sides. Place cedar on the grill and allow to heat up about 5 minutes.

Brush each side of the salmon with olive oil and season with salt and pepper to taste. Place salmon on the cedar and grill until medium well done, about 8 to 10 minutes.

When salmon is complete, place on serving platter and spoon with the warm Roasted Yellow Pepper-Saffron Sauce.