Cedar-Planked Salmon With Huckleberry-Zinfandel Sauce

NOTE: For this recipe, you'll need 2 cedar planks, soaked overnight.

Preheat a gas grill to medium-high heat. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Clean, dry, and trim the salmon to remove any remaining belly bones or pin bones. Cut the salmon into equal pieces and then season with the salt and pepper.

Place salmon fillets on each soaked cedar plank and place the planks on the grill. Grill, covered, until just cooked through, about 8 to 10 minutes.

Combine the Zinfandel Sauce with the huckleberries.

Serve the salmon with 1/4 cup of sauce per portion. Garnish with the huckleberries, if desired.

For Zinfandel Sauce: Heat the oil in a large stockpot over medium-high heat. Add the carrots and onions and saute until the onions are golden brown, 10 to 12 minutes.

Add the celery and continue to saute until the celery is tender, another 8 minutes.

Immediately stir in the tomato paste and cook until the mixture takes on a rust color, about 4 minutes.

Deglaze the pan with the wine, and simmer until reduced by half.

Add the broth, bay leaf, parsley stems, thyme, and garlic, and simmer until the sauce is just thick enough to lightly coat the back of a spoon. Add salt and pepper to taste. Keep warm until ready to use.