Alder Planked King Salmon with Smoked Tomato Beurre Blanc

1. Prepare rub: In bowl, combine all ingredients. Toss until well mixed. Store in tightly covered container until ready to use.
2. Prepare smoked tomato beurre blanc: Soak alder chips for 20 minutes. Drain and place on aluminum foil. Prepare an outdoor grill or smoker. Place foil package of chips over heat source; heat until chips begin to glow and smoke. 
3. Turn off grill and place the mixed, diced tomatoes, red onion, ¼ tsp. salt and pepper on a cookie sheet over top of the alder chips. Cover and let smoke for 20 minutes. Remove and chill.
4. Prepare beurre blanc: In small saucepan over medium heat, combine wine, shallots and lemon juice; cook until reduced by half. Strain liquid, discarding shallots. Return strained liquid to saucepan and stir in cream; cook 1 minute.
5. Working on and off the heat, whisk in butter in small pieces until mixture forms an emulsion. Stir in remaining ¼ teaspoon salt and smoked tomato mixture. Hold sauce warm in preheated thermal container or double boiler.
6. Prepare salmon: Rub both sides of alder plank with olive oil. Preheat plank in 450 F oven for 15 minutes. Remove plank from oven. Brush both sides of salmon filets with olive oil; coat evenly with 1 teaspoon rub.
7. Place filets, presentation-side down, on plank. Place planked salmon in preheated oven and roast for 5 minutes. Remove from oven and turn salmon over. Return to oven and roast approximately 6 to 7 minutes longer or just until salmon loses its translucency. 
8. To serve, remove salmon to warm serving plate and ladle about 2 tablespoons smoked tomato beurre blanc diagonally across the filets.

Photo courtesy of Elliott’s Oyster House / Suzi Pratt