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Title: Cedar Planked Salmon - Stonehouse Restaurant, Montecito C
Categories: Seafood Regional Native
Yield: 1 Servings

4 Salmon fillets (6 to 7 oz)
2 Cedar boards approximately (12 x 6 inches in size)
2ozButter, unsalted; soft
4ozOil, vegetable
  Pepper, white
1cWine, White dry
1 Bay Leaf
2 Shallots
6 Peppercorns, White
1 Thyme sprig, fresh
1/4cCream, Heavy
1lbButter, unsalted (10 pieces)
1/4cChives, fresh; chopped
1/2 Lemon; juice of

=========================== > Directions < ==========================

Rub planks with vegetable oil and place on cookie sheet in pre-heated 400 degree oven. Let roast for 20 minutes. Season both sides salmon with salt and white pepper. Tub top of salmon with soft butter and place on pre-heated (smoking) cedar boards. Roast for 12 to 15 minutes. ========================= > Sauce Preparation < ======================

Put first five ingredients into sauce pan and reduce liquid until one teaspoon remains. Add heavy cream and bring to boil. Reduce heat to low and slowly add butter, one piece at a time. Strain and season with salt and lemon juice. Add chives just before serving.

=========================> Notes and Credits <========================

Serve with mashed potatoes seasoned with fresh garlic cloves that were baked whole until the garlic melts into a flavorful cream.

Cooking style adapted from Native Americans of the Northwest, adds a woodsy fragrance to the fish by baking it on a smoking cedar plank. Salmon is used because of its high oil content so it doesn't dry out.

Buy unseasoned cedar at a lumber store and sand to a smooth finish.

Source: Stonehouse Restaurant, San Ysidro Ranch, 900 San Ysidro Lane, Montecito, Ca 93108. (805-969-5046) Adventure West Spring/Summer 94, Paula Pedrolo [shared by Dorothy Hair Davis 4/94] From: Dorothy Hair Date: 16 Apr 94