Pinot-plank salmon fillet

Name: Pinot-plank salmon fillet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 ears of corn (3/4 lb. each); 6 servings Lemon wedges; 3 to 6 marjoram sprigs (each 3 to 5 in. long); 473 milliliters Pinot Noir; 473 milliliters alder or mesquite wood chips; 3 to 6 rosemary sprigs (each 3 to 5 in. long); 1 fillet whole salmon fillet (about 18 in. long, 2 1/4 to 2 1/2 lb.); 6 servings Salt and pepper; 3 to 6 thyme sprigs (each 3 to 5 in. long); 6 servings Wood plank (see notes); 750 milliliters bottle Gewürztraminer or 3 cups water

Pinot-plank salmon fillet is Head to the store and pick up to 6 rosemary sprigs, salmon, gewürztraminer, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Pull back cornhusks but don't remove. Discard corn silk. Push husks back in place. In an 8- to 10-quart pan, combine Gewrztraminer and 1 gallon water.

Ingredients you will need

Water

Corn

Equipment you will use

Frying Pan

Add corn and set a plate on top of ears to keep immersed. Soak corn at least 4 hours at room temperature, or up to 1 day in the refrigerator.

Ingredients you will need

Corn

In a container just wide and long enough to hold the plank (a sink, pan, or heavy plastic food bag), combine 2 parts water and 1 part Pinot Noir. Rinse plank; immerse in Pinot Noir mixture for at least 1 hour or up to 1 day.

Ingredients you will need

Pinot Noir

Water

Equipment you will use

Frying Pan

About 30 minutes before cooking, immerse fish in the red wine mixture with the plank.

Ingredients you will need

Red Wine

Fish

In another container, soak wood chips in 2 to 3 cups of the red wine mixture.

Ingredients you will need

Red Wine

French Fries

Prepare barbecue for indirect cooking. If using charcoal briquets, mound and ignite 60 briquets on the firegrate of a barbecue (20 to 22 in. wide) with a lid; open vents. When briquets are dotted with gray ash, in 15 to 25 minutes, push equal amounts to opposite sides of the firegrate.

Add 5 more briquets to each mound of coals (10 coals).

If using a gas barbecue, it must be equipped with a control to regulate heat in the center of the grill. To heat the barbecue, cover and turn on high for about 10 minutes. Turn off heat in center of barbecue, but leave heat on opposite sides on high.

Equipment you will use

Grill

Drain wood chips.

Ingredients you will need

French Fries

Sprinkle them onto hot coals. Or, if using a gas barbecue, put chips in a smoke box or foil pan directly on heat in a corner as barbecue heats. Lift fish and plank from liquid.

Ingredients you will need

French Fries

Fish

Equipment you will use

Aluminum Foil

Frying Pan

Lay fish on plank, skin down, and top with 3 sprigs each of rosemary, marjoram, and thyme.

Ingredients you will need

Marjoram

Rosemary

Thyme

Fish

Put barbecue grill in place. Set plank and fish on grill between coals or gas heat. Cover barbecue, open vents, and cook 10 minutes. (If plank chars, squirt or mop dark areas with water.)

Ingredients you will need

Water

Fish

Equipment you will use

Grill

Drain corn and lay on grill directly over heat; cover barbecue. Turn corn as husks scorch, and cook fish until it is barely opaque but moist-looking in center of thickest part (cut to test), 15 to 20 minutes longer.

Ingredients you will need

Corn

Fish

Equipment you will use

Grill

Transfer corn and plank with fish to the table. Replace scorched herbs with fresh ones and garnish fish with lemon.

Ingredients you will need

Herbs

Lemon

Corn

Fish

Cut fish in pieces and lift off with a spatula. Pull off cornhusks.

Ingredients you will need

Fish

Equipment you will use

Spatula

Add salt, pepper, and lemon to taste.

Ingredients you will need

Pepper

Lemon

Salt

Equipment

Ingredients

Servings:

ears of corn (3/4 lb. each)6servings

Lemon wedges 3

to 6 marjoram sprigs (each 3 to 5 in. long)473milliliters

Pinot Noir 473milliliters

alder or mesquite wood chips 3

to 6 rosemary sprigs (each 3 to 5 in. long)1fillet

whole salmon fillet (about 18 in. long, 2 1/4 to 2 1/2 lb.)6servings

Salt and pepper 3

to 6 thyme sprigs (each 3 to 5 in. long)6servings

Wood plank (see notes)750milliliters

bottle Gewürztraminer or 3 cups water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.