Wine and Dine: Cedar Plank Salmon with Red-Tailed Rose and Orange Glaze Update

As promised, I tried out my own recipe for Cedar Plank Salmon with Red-Tailed Rose and Orange Glaze.  It was a success.  I changed the recipe based on a few suggestions from my Aunt Jane and Shop Rite’s poor selection of herbs.

Red-Tailed rose and Orange Glaze for Cedar Plank Salmon

Ingredients of Cedar Plank Salmon with Red-Tailed Rose and Orange Glaze

2 cups orange juice

2 tps orange zest

.25 cup olive oil

3 tps chervil

1 cup Hawk Haven Red-Tailed Rose

A few orange slices

I brushed the salmon with the glaze and situated some of the orange slices on top.  I think the crisped orange slices were the best part of the whole dish.

Salmon on the Grill
Salmon on the Grill

I soaked the cedar plank in warm water with a pinch of salt for about an hour before I put the salmon on.

Me with the Salmon
Me with the Salmon
Cedar Plank Salmon and Hawk Haven Wine
Cedar Plank Salmon and Hawk Haven Wine

My Grandma is still raving about this meal, so I recommend you try it out.   If I do it again, I may make a few changes.  I’ll probably increase the proportion of the Red-Tailed Rose wine, which has 4% residual sugar, so that the glaze is slightly sweeter.  I’ll also use cilantro.  The chervil was nice, but I like herbs with more kick.

Signing off from Hawk Haven Vineyard and Winery in Cape May County, NJ – Cape May Wine Country ~ Cate Hylas

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