Weber Grilling Recipe

Cedar-Planked Salmon

Dressing:

2 tablespoons fresh lime juice

2 tablespoons rice vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons minced fresh chives

1 teaspoon kosher salt

1/2 teaspoon granulated garlic

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cayenne pepper

1/4 cup extra virgin olive oil

1 large salmon fillet [with skin],

2 1/2 to 3 pounds, about 16 inches long

and 3/4 inch thick.

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 untreated cedar plank submerged in water

for at least 1 hour.

1. To make the dressing: In a blender, combine the dressing ingredients except the oil. Mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing.

2. Place the salmon on a rimmed baking sheet. Using needle nose pliers, remove and discard any pin bones from the salmon. Season the flesh side of the salmon with the salt and pepper. Pour about half of the dressing over the flesh and use a brush to distribute it evenly.

3. Remove the soaked plank from the water and immediately place it over direct high hear until the edges start to smoke and char, 3 to 10 minutes [watch carefully so it doesn't flame]. Move the plank over indirect high hear and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 - 25 minutes. Remove the plank and salmon to a heatproof surface. Serve warm with the remaining dressing.

Makes 8 to 10 servings.

-MikeyB