grilling on cedar planks adds a subtle smoky flavor to this salmon with blueberry Zinfandel sauce to start you'll need one cedar plank and soak it for at least four hours or overnight you may want to weigh the planks down with a can so that they stay submerged now preheat the grill to medium-high with a pastry brush lightly coat the cedar plank with extra virgin olive oil then place the salmon on and feel for any pin bones remove any that you find place on the grill and season with salt and pepper cook cover for about 10 to 20 minutes now you can prepare the Zinfandel sauce in a large stock pot over medium-high add one tablespoon of extra virgin olive oil a clove of minced garlic half a cup of minced carrots and half a cup of minced onions saute until golden brown about 11 to 12 minutes next add a quarter cup of minced celery and saute until tender for another eight year immediately add one teaspoon of tomato paste and cook until the mixture takes on a rust color about four minutes now to glaze the pan with one cup of red wine and simmer until reduced by half now add two cans of beef broth one bay leaf and a bouquet garni made with parsley and thyme simmer until the sauce is thick enough to coat the back of a spoon if your sauce is too thin you can make a paste with equal parts butter and flour next add one cup of blueberries and season with salt and pepper to taste now you can serve the cedar plank salmon with this blueberry Zinfandel files for more delicious barbecue recipes for your picnic table visit summer kitchen TV