Featured Varietal: Russian river valley pinot noir
Cedar Plank Salmon with Chorizo Butter
The sweet and savory glazed salmon makes for a dynamic pairing with our Pinot Noir. The spicy chorizo is tamed by the wine’s fruit forward structure, creating the perfect balance.
Ingredients
3 oz. Spanish chorizo, finely chopped
1 cup (2 sticks) unsalted butter, room temperature
2 T. chopped fresh parsley, plus more for garnish
1 lemon, juiced, plus 2 lemons, halved
1/4 cup honey
Kosher salt and freshly ground black pepper, to taste
1 (3 lb.) whole salmon filet, skin-on
Cooking Instructions
Prep time: 10 minutes, Cook time: 27 minutes
Serves: 6
- Soak a large untreated cedar plank in water for at least 1 hour. Heat grill to medium-high heat. Place a cast-iron skillet over grill grates. Add chorizo and cook, stirring frequently, until light golden-brown and fat renders, about 2 minutes. In a medium bowl, mix chorizo and chorizo fat, butter and parsley together until combined. Set aside for serving with salmon.
- Pat salmon dry with a paper towel and place on cedar plank. In a small bowl, combine lemon juice and honey. Brush honey mixture over salmon. Season with salt and pepper. Transfer to grill and cook, covered, for 20-25 minutes, until meat thermometer reaches 140°F for medium, or to desired doneness.
- Meanwhile, grill lemons, cut-side-down, until char marks appear, about 2-3 minutes. Garnish salmon with parsley and serve with grilled lemons and chorizo butter.
