Sockeye and Mushroom Gremolata on Cedar Planks – Wildwood Grilling Outlet

Ingredients

• 1 lb Mixed Mushrooms (I used ¾ Shitake, ¼ Crimini)
• 2 T. shallots, minced
• 2 t. garlic, minced
• 2 T. fresh Italian parsley, chopped
• ½ t. fresh rosemary , chopped (+ 2 more whole sprigs in the alder wraps)
• ½ t. fresh thyme, chopped (+ 2 more whole sprigs in the alder wraps)
• 3 T. olive oil
• 3 T. balsamic vinegar
• 2 t. fresh lemon juice
• Sea salt and freshly ground black pepper
• 2 Wildwood Grilling Alder Wraps
• 2 T. brown cane sugar
• 1 t. smoked paprika
• 1 t. sea salt
• ½ t. freshly ground black pepper
• 1 t. fresh thyme
• 1 Whole Fillet Wild Sockeye, thawed
• 1 Wildwood Cedar Plank
• Olive oil
• 1 lemon, cut in half (optional)
• Few sprigs of thyme (optional)