Cedar Plank Salmon With Butter Pecan Sauce

• 3 TBS Shallots Finely chopped
• 3/4 Cups white dry wine
• 1 TBS Champagne wine vinegar
• 3 TBS Heavy Cream
• 1/4 Lb sweet cream butter
• 3 TBS Chicken Stock
• 3 TBS freshly squeezed lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground white pepper
• 1/3 cup honey roasted pecans
• 5 salmon filets

1. STEP ONE: Butter Pecan Sauce-- Combine all ingredients except the salmon, butter, and pecans in a medium saucepan and bring to a vigorous boil.
2. Reduce stock down to about 1/3 and adjust heat to a medium flame.
3. Whisk in butter, one tablespoon at a time, until completely melted, and strain.
4. Add salt, pepper, and honey-roasted pecans.
5. STEP TWO: Preparation of the Filets-- brush with salad oil, and and place on a prepared cedar plank and grill until fish is tender and flaky (about 3 to 4 minutes on each side).
6. Top with Butter Pecan Sauce and chopped parsley and serve.

shallots, white dry wine, wine vinegar, heavy cream, sweet cream butter, chicken, freshly squeezed lemon juice, kosher salt, ground white pepper, honey, salmon filets

Taken from www.epicurious.com/recipes/member/views/cedar-plank-salmon-with-butter-pecan-sauce-1241519 (may not work)