A Mead Meal: Cedar plank salmon with raspberry mead sauce

Many of the residents of Wilmington, Delaware are keeping to their New Year healthy eating resolutions by eating Salmon. Salmon is a great protein source and a superb source of heart-healthy omega 3 fatty acids. The environmentally best is canned salmon or wild salmon from Alaska, although wild salmon from Washington, Oregon and California is also environmentally OK.  

A similar version using the local LAB mead can be found in my e-cookbook on Amazon.  You will find many great recipes that incorporate the local meads into the ingredients.

2 portions fresh salmon grilled (or baked) on a cedar baking plank

Raspberry Saucecedar-plank-salmon-18

3/4 cup Raspberry infused Mead
2 clove’s finely minced fresh garlic
pinch of salt
pinch of cayenne pepper
1 1/2 cups finely chopped ribbons of spinach
1 Tablespoon butter
1 Teaspoon flour
Optional Pinch of pepper flake

Reduce Raspberry Mead over high-heat, stirring constantly. Once reduced by half add garlic, salt and cayenne. Add spinach, stirring gently until combined. Reduce to low heat. In a separate pan melt butter and slowly add flour, whisking constantly to prevent any lumps. Over medium heat gently combine 2 mixtures adding additional Raspberry Mead, if needed, to reach desired consistency. For additional spice add a pinch of pepper flake.

Plate the grilled salmon. Scatter half of spinach over each portion and top with remaining sauce.
Garnish with fresh raspberries or pepper flake.

Serving option: To add a serving of greens and a lovely display of a color plate salmon on a bed of wilted spinach before adding spinach and raspberry sauce.

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