March 2007

Cedar-Planked Salmon with Oregon Pinot Noir Reduction
Chef Rob Pounding produced this delicious cedar-planked salmon recipe using local ingredients, including Oregon Pinot noir. Chef Pounding is the owner and operator of the charming Blackfish Café, located in the coastal town of Lincoln City. He is also the driving force behind the Pacific Coast Center for Culinary Arts, which is set to open later this month in downtown Lincoln City.

This new culinary center offers classes with a focus on fresh, local ingredients, for chefs and cooks of all levels. In addition to a variety of hands-on classes such as "Northwest Oysters", "Understanding Regional Wines" and "Fresh Fruits and Berries of the Pacific Northwest", the Pacific Coast Center for Culinary Arts will bring in celebrity chefs from around the Northwest to share their knowledge of the culinary arts with visitors like you.

Cedar-Planked Salmon with Oregon Pinot Noir Reduction (serves four)

- 4 untreated cedar shingles, about 5 ½ by 10 inches
- 2 teaspoons vegetable oil
- 4 (8-ounce) salmon fillets
- 2 teaspoons Rob's Seasoning Salt, recipe follows
- Oregon Pinot Noir Reduction, recipe follows

Rob's Seasoning Salt - 2 ½ Tablespoons paprika
- 10 Tablespoons salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 4 Tablespoons sugar
- 1 teaspoon white pepper
- 1 teaspoon curry powder

Oregon Pinot Noir Reduction - 1 bottle Oregon Pinot Noir
- 1 small onion, quartered
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 bay leaf
- 2 Tablespoons unsalted butter, cut into pieces
- Salt, freshly ground black pepper

Simmer vegetables and Pinot Noir until reduced by 2/3, or until slightly thickened. Strain vegetables out and discard. Finish with softened butter, and season with sea salt and freshly ground pepper.

INSTRUCTIONS
Prepare a grill and light the fire. Rub one side of each shingle with ½ teaspoon oil. Season the fish on both sides with Rob's Seasoning Salt. Place a fillet on each oiled shingle. Place the shingles in the center of a hot barbecue grill. Close the lid and cook for about 10 minutes, or until the fish flakes easily with a fork. Remove the shingles from the grill using a long-handled spatula. If the shingles catch fire, sprinkle with a little water. Put the shingles in the center of large plates. Drizzle the fish with the wine reduction sauce, and serve with cedar plank-roasted vegetables.