Adapted from Bonefish Grill, where this dish is featured in July, this recipe serves 4.
Ingredients
4 7-ounce wild Alaskan salmon fillets
Chorizo topping:
1 pound chorizo sausage
1 cup seasoned breadcrumbs
Zest of 1 medium lemon
Lemon butter sauce:
1/2 cup dry white wine
3 tablespoons lemon juice
1/4 cup heavy cream
1 teaspoon salt
10 tablespoons chilled unsalted butter
Directions
Prepare cedar plank: Soak non-treated cedar plank in water for a minimum of 3 hours. Each plank should be about 5-by-3 inches to accommodate each salmon fillet.
Make chorizo topping: Grill or sauté chorizo over medium-high heat until well-done. Place cooked sausage in refrigerator for 1-2 hours to cool.
Place cooled sausage in a food processor or blender and pulse until finely ground. Remove from blender and place in a mixing bowl with breadcrumbs and zest. Mix well. Keep refrigerated until ready to use. Store leftovers in freezer for another use.
Make sauce: Simmer white wine and lemon juice in a saucepan for 15 minutes. Add salt. Slowly add cream and cook over low heat until slightly thickened. Turn heat down very low and slowly add chilled butter, whisking gently to emulsify.
Preheat grill to between 350 and 450 degrees. Place each salmon fillet skin side down on the saturated cedar plank. Place 1/4 cup chorizo- breadcrumb mixture on top of each fillet.
Place on grill, close lid and cook 15 minutes or until salmon is medium- well-done. Slide wood and salmon onto a plate and drizzle with the lemon butter sauce.
