“It’s wild king salmon season in the San Francisco Bay Area! The season usually starts in May and runs through October, and I love using the fresh catches for dinners here at the winery. We served this Cedar Plank Roasted Salmon
during a private event just last week, pairing it with wilted kale and fresh cranberry beans (I’m a little obsessed with beans right now).
The kale is really jamming in our garden and tomatoes are hitting their peak, so the menu was 100% seasonal and garden-inspired. We served our EnRoute Pinot Noir, “Les Pommiers
,” alongside it. The wine’s bright acidity balanced the salmon’s natural oiliness, while its generous red fruit flavors brought out the richness of the fish.”
– Far Niente Family of Wineries Chef Sarah Walz
Cedar Plank Roasted King Salmon with Bacon, Tomato and Garlic
4 eight-ounce Wild King Salmon filets, boneless and skinless (farm-raised salmon can serve as a substitute)
1/2 cup bacon, sliced into ½ inch x 1-inch pieces (when rendered, will give you¼ cup)
4 tablespoons chopped Italian parsley
5 garlic clove
4 Roma tomatoes, diced ½ inch by ½ inch
1 teaspoon Kosher Salt
1 18x5½ -inch cedar plank, soaked in water overnight
To prep your cedar plank:
Place an 18 x 5½ -inch cedar plank in water and press it with a lid so that it's fully submerged. Soak for at least 12 hours before cooking your salmon.
For the main:
Start by chopping and then rendering the bacon, cooking it evenly over medium-low heat for ten minutes or until the meat is crisp and lightly browned. Set bacon aside.
Using a mandolin or very sharp paring knife, slice your garlic lengthwise into fine, slender strips. Place sliced garlic in a small sauce pan and cover with cold water. Bring to a boil, then strain garlic from water. Repeat three times, filling the pan with fresh cold water each time. After the third round, remove garlic to a paper towel to cool. A paper towel will also help absorb excess water.
While garlic cools, dice tomatoes, draining any water that may have collected while chopping them. Add diced tomatoes along with chopped parsley, bacon and garlic to a medium bowl and mix to combine.
Remove your cedar plank from the water and allow to air dry for 20 minutes. Preheat your oven to 425 degrees and place your rack in the middle of the oven.
Place your salmon on the cedar plank, leaving one to two inches between each filet. Sprinkle with kosher salt before scooping generous mounds of the tomato-bacon mix atop each filet. Roast for eight to 12 minutes depending on desired doneness. I like to give the sides of salmon a little pinch with my thumb and middle finger. If it’s soft and giving, then it’s rare. If it feels solid and firm to the touch, then it’s on its way to medium-to-well done.
This salmon is incredibly versatile. I like serve it atop a super-easy-to-make cherry tomato coulis (bonus recipe below!), along with wilted kale or even my favorite beans. And I definitely enjoy it with a glass or two of the EnRoute Pinot Noir, “Les Pommiers.”
Sweet 100 Cherry Tomato Coulis:
1½ cups Sweet 100 or Sun Gold tomatoes
¼ cup olive oil
1 small pinch of saffron
1 teaspoon kosher salt
Place cherry tomatoes in blender with a teaspoon of salt and pinch of saffron. Cover and blend at a medium speed. Add olive oil and blend on high until combined, approximately one minute. Remove and plate beneath your salmon when serving.