CEDAR-PLANKED SALMON

Steps:

• Submerge the cedar planks in cold water and soak for at least 1 hour.
• Preheat the oven to 400°F.
• To make the Pinot Noir reduction, combine the stock and peppercorns in a small saucepan and boil over high heat until reduced by half, about 10 minutes.
• Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the wine, thyme, and 2 tablespoons of the honey and boil until reduced by half, about 7 minutes. Add the reduced stock and boil until reduced by half again, about 5 minutes. Strain the mixture into a clean saucepan and set aside.
• Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes. Remove and brush the tops of the planks with olive oil.
• Brush both sides of the salmon fillets with oil and season with salt and pepper. Place 2 fillets on each plank, leaving a few inches of space between the pieces of fish. Return the planks to the oven and cook the salmon to medium, 10 to 12 minutes.
• While the salmon is cooking, finish the sauce. Return the saucepan to high heat. Add the remaining 1 tablespoon honey, season with salt and pepper, and cook to a sauce consistency (see page 250); you will have about 1 cup.
• Transfer the fillets to a platter or immediately serve directly from the planks. Top each fillet with some of the Pinot butter and drizzle with the sauce. Garnish with parsley leaves.
• PINOT BUTTER
• Pour the wine into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/4 cup, about 5 minutes. Stir in the maple syrup and let cool.
• Put the butter in a bowl, add the wine reduction, and stir until combined. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 days to allow the flavors to meld.