6 Salmon Filets, 7-8 ounces each
1/3 cup Non-Stick Marinade for Seafood
2 Tbl Lemon Juice, freshly squeezed
2 tsp Kosher Salt
1 tsp Black Pepper, freshly ground
1 Large Cedar Plank, soaked for one hour in water
1/3 cup olive oil
1 Tbl Dijon Mustard
1 Tbl Balsamic Vinegar
2 tsp Garlic Powder
2 tsp Shallot, minced
Combine the lemon juice with the non-stick marinade. Brush the salmon filets with the mixture and sprinkle with the kosher salt and black pepper.
Blot the soaked cedar plank dry. Combine the olive oil, mustard, vinegar, garlic powder and shallot in a mixing bowl. Brush this mixture on the cedar plank.
Prepare the grill. Place the cedar plank, marinated side up over direct high heat until it begins to smoke.
Arrange the salmon filets on the plank, leaving space between each one and move the plank to indirect high heat. Cook until the salmon is just pink in the center, about 10-12 minutes.
Yield: 6 servings