Cedar Planked Salmon

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1 large side salmon fillet with skin on, about
1-1 1/2 kg (2 1/2-3 lbs), 2 cm- ( 3/4--inch) thick
1 large untreated cedar plank

For dressing, whiz together in blender:
30 ml (2 tbsp) each, freshly squeezed lime
juice, rice vinegar, Dijon mustard, honey
and minced fresh chives
5 ml (1 tsp) kosher salt
2 ml ( 1/2 tsp) each, chopped garlic 2 ml ( 1/2
tsp) freshly ground black pepper
1 ml ( 1/4 tsp) ground cayenne pepper
50 ml ( 1/4 cup) extra virgin olive oil

Wash plank well and soak in water at least an hour or two. Check salmon for bones and use clean needle-nose pliers to remove any you find. Pour half the dressing over salmon and set aside. Preheat grill to high, place plank on grill, close cover and let plank heat up until it starts to smoke, about 5 to 10 minutes. Turn heat to low on one side, slide plank over to cooler side and place salmon skin side down on plank. Close lid and grill salmon until it's just slightly pink in centre and brown on edges, about 20-25 minutes. Slide salmon and plank onto heatproof platter and serve with remaining dressing. Serves 8-10.

Source: Adapted from Weber's Real Grilling

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