Spring Rose' Recipes from Chef Masset
to enjoy with a crisp, dry Rose' (or Rosato!)
Cedar Planked Salmon
The secret to great cedar roasted salmon is to brine the salmon before cooking. 2 hours of brining is sufficient.
4 pieces of fresh salmon fillet, 5-6 oz each
brined in 4 cups cold water with a quarter cup of brown sugar and a quarter cup of kosher salt
while the salmon soaks in the brine, soak your cedar planks and then heat the grill to a medium fire
after brining, pat the salmon dry with a paper towel, sprinkle a few leaves of fresh thyme, and a couple grinds of tellicherry peppercorns.
place planks with salmon on heated grill and close lid. check the salmon in 8 minutes to see how done it is.
with the tip of a knife the meat should just be starting to flake. remove from grill and let rest under foil for 5 minutes.
Wonderful with Black Tiger prawns, look for shell off, tail on prawns size 13-15 or close.
Toss the raw shrimp with a slurry of olive oil, a little kosher salt, fine minced garlic, and red chili flakes.
Using 1" wide strips of thinly sliced Prosciutto, wrap the middle of the prawn and arrange on a baking sheet.
Roast the prawns at 375 degrees for 10-12 minutes.
Can be served hot, or chill them and keep them cold for an outdoor luncheon, with a cool glass of Rosato di Syrah,