How To Make Cedar Planked Salmon With Blueberry-Zinfandel Sauce

Soak the cedar plank for at least 4 hours or overnight.


Brush the cedar plank with olive oil and lay the fish on. Check for pin bones and then season with salt and pepper.


Preheat the grill to medium high.


Place the cedar plank on the grill and cook covered for 10-20 minutes.


To prepare the blueberry zinfandel sauce, begin by heating olive oil in a large pot.


Add carrtos and onions to the pan, and saute until golden brown, 11-12 minutes.


Next, add celery and saute for 8 minutes.


Add the tomato paste and cook until the mixture is a rust color, about 4 minutes.


Deglaze the pan with red wine and simmer until reduced by half.


Next, add the beef broth, bay leaf, and a bouquet garni and simmer until the sauce is thick enough to coat a spoon.


If the sauce is too thin, make a paste with equal parts of butter and flour.


Add the blueberries and season with salt and pepper.


Serve the salmon with the blueberry zinfandel sauce.