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