Planked Salmon with Champagne Cream Reduction

One of the things I love best about living in the Pacific Northwest is the readily available, fresh and not too expensive salmon. And one of the ways I like serving it is with a nice Champagne cream reduction. Now that I'm diabetic, we can't eat like this all the time, but it's been a month since I was diagnosed, so it was time for what will now be a very occasional treat.

Ingredients

1 lb. filet of salmon
Lemon slices
1/2 c. thinly-sliced shallot
1 c. dry Champagne
3/4 c. heavy cream
1 tsp. Dijon mustard
Salt and pepper
Pinches of dried herbs (rosemary and thyme); fresh would be better, but I didn't have on hand
1 roasting/barbecuing plank that has been soaked in fresh water for 2 or more hours

Prepare your grill or preheat your oven to around 350F. Place the salmon on your plank, season with salt, pepper, a pinch of rosemary and thyme, and thinly-sliced lemon slices (cover the salmon evenly). Place on the heated grill or in the oven, and grill/roast for about 20 minutes. I aim for medium, but cook it how you like to eat it.

While the fish is cooking, heat a sauce pan over high heat and add in the Champagne and shallot. Reduce the wine to just a tablespoon or two by boiling it vigorously. When reduced, add mustard and the heavy cream and stir until nicely thickened (when it coats the back of a spoon). Spoon over the fish and enjoy with a vegetable of your choice and the rest of the Champagne.

~David