Planked Salmon with Pinot Noir-Berry Sauce
- 1 cup Pinot Noir
- 1 small shallot, minced
- 2 1/4 cups blackberries, roughly chopped
- 2 Tbs. veal demi-glace
- 8 Tbs. (1 stick) unsalted butter, cut into 16
- 1/4 tsp. salt, plus more, to taste
- 2 tsp. sugar
- 4 salmon fillets, each 8 oz., skin intact
- 1/4 cup olive oil
- Freshly ground pepper, to taste
- Chopped fresh flat-leaf parsley for garnish
In a small pot over medium heat, combine the wine, shallot and 1 1/2 cups of the blackberries. Simmer, stirring occasionally, until most of the liquid has evaporated, 15 to 20 minutes. Press the berry mixture through a fine-mesh sieve into a bowl and return the liquid to the pot. Set over low heat and whisk in the demi-glace, then slowly add the butter, whisking continuously until incorporated into the sauce. Stir in the 1/4 tsp. salt, the sugar and the remaining 3/4 cup blackberries. Cook, stirring occasionally, until the berries soften, 5 to 7 minutes. Pour the sauce into a small bowl and set over but not touching simmering water in a saucepan; keep the sauce warm.
Prepare a medium fire in a grill. Have a spray bottle of water ready to extinguish flare-ups. Brush the salmon on both sides with the olive oil and season with salt and pepper.
Place the plank on the grill and close the lid. Heat until the plank begins to smoke and crackle. Place the salmon, skin side down, on the plank. Close the lid and grill until the salmon is cooked through, 10 to 12 minutes.
Transfer the plank with the salmon to a heatproof platter, or carefully transfer the salmon directly to a warmed platter. Spoon the berry sauce over the salmon and garnish with parsley. Serves 4.