1 pound chorizo sausage
1 cup seasoned bread crumbs
Zest of 1 medium lemon
Bonefish Lemon Butter Sauce:
1/2 cup dry white wine
1/4 cup heavy cream
2 tsp salt
3 TBSP lemon juice
10 TBSP chilled unsalted butter
Cooking the Cedar Plank Salmon:
8 5” x 3” lengths of untreated cedar plank
8 7-ounce filets of Wild Alaskan Salmon, skin on
Place chorizo on a hot fire-burning grill and cook to well done. Cool cooked sausage in the refrigerator for 1 – 2 hours. Cut cooled sausage in chunks and place in blender or food processor. Pulse until finely chopped. Pour the ground sausage into a stainless steel mixing bowl. Add bread crumbs and lemon zest, and mix well.
Simmer wine and lemon juice for 15 minutes. Slowly add cream and cook until slightly thick. Turn heat to low and slowly whisk in chilled butter until the sauce emulsifies.
Soak the cedar planks in water for a minimum of 3 hours before grilling. Place one salmon filet on each wet plank, skin-side down. Top with 2 ounces of the chorizo breadcrumbs. Place on a hot fire-burning grill and cover with a metal lid. Because it has been well soaked with water, the wood will smoke, but should not ignite. Cook for 15 minutes, or until the salmon is medium-well done. Slide wood and salmon onto serving plates and drizzle with lemon butter sauce.