Cedar Plank Salmon With Butter Pecan Sauce Recipe

Ingredients

3 TBS Shallots Finely chopped

3/4 Cups white dry wine

1 TBS Champagne wine vinegar

3 TBS Heavy Cream

1/4 Lb sweet cream butter

3 TBS Chicken Stock

3 TBS freshly squeezed lemon juice

1/2 tsp kosher salt

1/4 tsp freshly ground white pepper

1/3 cup honey roasted pecans

5 salmon filets

Preparation

STEP ONE: Butter Pecan Sauce– Combine all ingredients except the salmon, butter, and pecans in a medium saucepan and bring to a vigorous boil. Reduce stock down to about 1/3 and adjust heat to a medium flame. Whisk in butter, one tablespoon at a time, until completely melted, and strain. Add salt, pepper, and honey-roasted pecans.