Barrel Stave Salmon
This dish is a twist on traditional cedar plank salmon. At the winery we take our old wine barrels and cut the staves into small 4 x 4 inch blocks. We soak the blocks in Cabernet Sauvignon and then bake the salmon in our wood burning oven. Wine barrel staves may be hard to come by, but you can use a cedar or white oak block or plank – just make sure the wood is "untreated".
Serves 6, total time:
- 6 salmon filets
- 6 barrel staves or wood planks
- 1 recipe Herb-Dijon Marinade
- ¼ cup olive oil
- Salt and pepper
- 6 Lemon slices
- 6 Thyme twigs
- 1 recipe Corn Succotash
Soak the staves or planks in water for at least 2 hours, preferably overnight.
Pour the Herb-Dijon Marinade over your salmon filets and marinate for at least 2 hours.
Preheat your oven to 500°F.
Remove the barrel staves from the water and pat dry. Brush one side of each stave with olive oil and place them on a baking tray.
Place the salmon filets on the planks and sprinkle with salt and pepper. Place a lemon slice and a thyme branch on each filet.
Place the baking tray in the oven and bake for 15-20 minutes.
Once the salmon filets feel firm, remove and let rest 10 minutes before serving.
Serve with Corn Succotash.