Salmon, A Tasty Tuna Alternative

With word of high levels of mercury in tuna making headlines again lately, you may be looking for another fish for your plate.

The Early Show's resident chef, Bobby Flay asked Thursday -- how about some savory salmon?

It's loaded with protein, is a wonderful source of heart-healthy omega-3 fatty acids, and tastes great!

Flay offered an easy recipe for delicious grilled salmon.

He noted that there are nearly all fish and shellfish contain at least traces of mercury, but many are low on that scale, including salmon.

His secret ingredient for this recipe is cedar planks.

Flay loves the flavor they infuse in the fish. You can find them at your cooking equipment store. But remember -- don't buy treated cedar. That's toxic.


Cedar Planked Salmon with Pinto Noir Reduction & Wild Mushrooms

Serves: 4

Pinto Butter
2 cups Pinot Noir
2 tablespoons pure maple syrup
1 stick unsalted butter, slightly softened
Salt and freshly ground black pepper

1. Place the wine in a small saucepan, bring to a boil over high heat and cook until reduced to 3 tablespoons. Stir in the maple syrup and let cool.
2. Place the butter in a bowl, add the wine reduction and stir until combined. Season with salt and pepper.

Pinot Noir Reduction
2 tablespoons olive oil
2 cloves garlic, coarsely chopped
2 shallots, coarsely chopped
2 cups Pinot Noir
4 sprigs fresh thyme
3 cups homemade chicken stock
Salt and freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft. Increase the heat to high, add the wine and cook until reduced by half. Add the thyme and chicken stock and cook until reduced by half. Strain the mixture into a clean pot, cook over high heat until reduced to 1 cup.

Cedar Planked Salmon
2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 2 hours (available at hardware stores)
Olive oil
4 salmon fillets, 8-ounces each
Salt and freshly ground black pepper
Roasted wild mushrooms, optional

1. Preheat the oven to 400 degrees F. Place the cedar planks in the oven for 15 minutes. Remove and brush top-side with oil. Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the oven and cook the fish for 10 minutes. Cook the salmon to medium doneness, about 10 to 15 minutes. Remove the fillets to a platter, or immediately serve directly from the planks. Top each fillet with some of the butter and drizzle with the sauce.

For further information about the risks of mercury in fish and shellfish call the U.S. Food and Drug Administration's food information line toll-free at 1-888-SAFEFOOD or visit FDA's Food Safety website