Cedar-planked salmon with northwest berry sauce

1 cedar wood plank, finished on at least one side

¼ cup vegetable oil

4 (6- to 7-ounce) salmon fillets

¼ teaspoon salt

¼ teaspoon pepper

½ cup Northwest Berry Sauce (recipe below)

To bake salmon: Preheat oven to 400 degrees. Brush sides of cedar plank with oil. Place salmon on board, and moisten fillets with small amount of oil. Sprinkle with salt and pepper. Place board in hot oven; roast fillets until done (7 to 8 minutes). Salmon is perfectly cooked when still slightly pink in the center.

Place salmon on plates; drizzle sauce on salmon. Serve remainder in serving dish (for those desiring more).

¾ cup frozen mixed berries

1/8 cup water

1/8 cup white wine

1/8 cup white wine vinegar

½ large chopped shallot (or 1 tablespoon chopped onion)

2 to 3 whole black peppercorns

1/8 cup heavy cream

4 tablespoons very cold butter, cut into ½-inch cubes

Place berries in saucepan with water; simmer on low heat until berries are mushy and mixture is slightly thickened (about 10 minutes).

While berries are cooking, place white wine, vinegar, shallot (or onion), peppercorns and heavy cream into another saucepan. Reduce mixture over medium-high heat, stirring occasionally, until it reaches consistency of corn syrup.

Strain out shallot (or onion) and peppercorns. Strain berry mixture into wine mixture; discard berry solids. Remove mixture from heat and whisk, adding butter 2 cubes at a time.

McCormick & Schmick's

Nutrition facts per serving: 432 calories, 35 g fat, 35 g saturated fat, 76 mg cholesterol, 13 g carbohydrates, 9 g protein, 263 mg sodium, 1 g fiber